| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
February 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Stick unsalted butter; (1/4 cup) |
| 1/4 |
c |
All-purpose flour |
| 1 1/2 |
c |
Milk |
|
|
A; (28- to 32-ounce) |
|
|
; can whole Italian |
|
|
; tomatoes, drained, |
|
|
; reserving 1 1/4 |
|
|
; cups juice, and |
|
|
; chopped fine |
| 1 |
lb |
Bow-tie pasta |
| 1 1/2 |
c |
Coarsely grated mozzarella cheese; (about 6 ounces) |
| 1/2 |
c |
Crumbled Gorgonzola cheese; (about 2 ounces) |
| 1/2 |
c |
Diced Italian Fontina cheese; (about 2 ounces) |
| 1 1/3 |
c |
Freshly grated Romano cheese; (about 4 ounces) |
| 1/2 |
c |
Finely chopped fresh parsley leaves; (preferably |
|
|
; flat-leafed) |
INSTRUCTIONS
Preheat oven to 375F. and butter a 3-to 4-quart gratin dish or other
shallow baking dish.
In a heavy saucepan melt butter over moderately low heat. Add flour and
cook roux, whisking, 3 minutes. Add milk and reserved tomato juice in a
stream, whisking, and bring to a boil, whisking. Stir in tomatoes and salt
and pepper to taste and simmer until thickened, about 3 minutes.
In a kettle of salted boiling water cook pasta until just al dente, about 8
minutes, and drain well.
In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1
cup Romano, and parsley and transfer to prepared dish. Sprinkle pasta with
remaining 1/3 cup Romano.
Bake bow ties in middle of oven 30 to 35 minutes, or until golden and
bubbling, and let stand 10 minutes before servings.
Serves 6 as an entree.
Gourmet February 1994
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