| 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 |
lg |
Jalapeno; minced |
| 1/2 |
c |
Green Chile Sauce (recipe follows) |
| 1 |
tb |
Dried red pepper threads; for garnish |
| 1 |
bn |
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)
A Message from our Provider:
“Don’t put a question mark where God puts a period.”