| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food day, Pasta |
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Elbow macaroni, uncooked |
| 8 |
oz |
Ricotta cheese |
| 1 |
c |
Heavy cream |
| 2 |
|
Cloves garlic, chopped |
|
|
Salt and pepper, to taste |
| 1/2 |
c |
Parmesan cheese |
| 1/2 |
c |
Mozzarella cheese |
| 1 |
|
Jalapeno, minced |
| 1/2 |
c |
Green Chile Sauce, recipe |
|
|
follows |
| 1 |
T |
Dried red pepper threads |
|
|
for garnish |
| 1 |
|
Parsley or cilantro |
|
|
chopped for garnish |
INSTRUCTIONS
Boil the macaroni until al dente and set aside. Beat the ricotta,
cream, and garlic together in a medium bowl. Transfer the
ricotta-cream mixture to a large skillet. Over medium heat, stir in
the parmesan, mozzarella, jalapeno, and Green Chile Sauce. Add the
cooked macaroni and stir the pasta until incorporated. Adjust the
seasoning with salt and pepper and transfer to wide soup bowls.
Garnish with red pepper threads and parsley or cilantro. NOTES :
"Thyme in a Bottle: Memories and Recipes of Croce's Restaurants", by
Ingrid Croce, introduction by Arlo Guthrie. ISBN: 0-06-258624-6.
$25.00 hardcover, 256 pages; 200 recipes, 24 black & white
photographs. Publication date April 1996. (Ingrid is the widow of
singer-songwriter Jim Croce, who died in 1973.) From Food Day
[http://www.foodwine.com/food/foodday/] October 21, 1996, MC formatted
10-29-96 by rooby@shell.masterpiece.com Recipe By : "Thyme in a
Bottle", by Ingrid Croce Posted to CHILE-HEADS DIGEST V3 #145 Date:
Wed, 30 Oct 1996 08:18:49 -0500 From: kmeade@ids2.idsonline.com (The
Meades)
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