| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Pasta, Goat dairy |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettucine |
| 4 |
tb |
Butter or |
| 1/4 |
c |
Olive oil |
| 6 |
|
Cloves garlic, pressed |
| 2 |
tb |
Chives, minced |
| 2 |
tb |
Fresh parsley, minced |
| 1 |
c |
Goat milk |
| 8 |
oz |
Soft fresh goat cheese or |
| 15 |
oz |
Goat milk ricotta |
| 3/4 |
c |
Dry aged goat cheese, grated |
INSTRUCTIONS
Cook fettucine al dente. Melt butter or oil over low heat, add garlic,
chives and parsley. Saute tow minutes. Heat goat milk in a saucepan over
low heat and stir in soft goat cheese until it is dissolved. Do not boil!
When hot, add the butter, chives and parsley mixture, the drained noodles,
1/2 cup of the grated cheese and place in oiled casserole. Bake covered at
350 degrees for 45 minutes. Uncover, top with remaining grated cheese, and
bake another 15 minutes or until top is golden. Serve immediately.
NOTES : Alfredo's was never this good.
Recipe by: American Dairy Goat Products Association
Posted to MC-Recipe Digest V1 #460 by Calvin Deiterich <[email protected]>
on Jan 31, 1997.
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