| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Unsalted butter |
| 1/2 |
c |
Minced shallots |
| 1/2 |
lb |
Shiitake or other wild mushrooms, thinly sliced |
|
|
Salt and pepper, to taste |
| 1/2 |
ts |
Dried thyme, crumbled |
| 1/2 |
ts |
Dried rosemary, crumbled |
| 2 |
tb |
Snipped fresh chives or minced parsley |
| 6 |
tb |
Unsalted butter |
| 3 |
tb |
Flour |
| 2 |
c |
Milk, heated |
| 4 |
oz |
Grated Italian fontina cheese |
| 4 |
oz |
Grated mozzarella cheese |
| 4 |
oz |
Crumbled gorgonzola cheese |
| 1 |
c |
Freshly grated Parmesan cheese |
|
|
Freshly ground nutmeg, to taste |
|
|
Salt and pepper, to taste |
| 12 |
|
Oven-roasted tomatoes |
| 12 |
oz |
Medium-size pasta shells, cooked and drained, (up to 16) |
INSTRUCTIONS
FOR THE SAUCE
Preheat oven to 350 degrees F. In a skillet melt 3 tablespoons of butter.
Add shallot and cook, stirring occasionally for 3 minutes, or until
softened. Add the mushrooms, salt and pepper, thyme, and rosemary. Cook,
stirring occasionally for 2 minutes more or until the mushrooms are lightly
golden. Transfer mixture to a bowl and stir in chives or parsley and set
aside. Now make the sauce. In a saucepan set over moderately low heat melt
butter, add the flour and cook the mixture, whisking, for 3 minutes. Add
milk, bring mixture to a simmer, whisking, and simmer, stirring
occasionally for 5 minutes or until lightly thickened. Remove saucepan from
the heat and stir in the fontina, mozzarella, and gorgonzola and 2/3 cup of
the Parmesan cheese, a little at a time, until well combined. Season to
taste with salt and pepper. To assemble the gratin; in a large bowl toss
the pasta with the mushroom mixture. Add 3/4 of the sauce and stir gently
to combine. Using remaining 3 tablespoons of butter, butter a 2 to 3 quart
ratin dish arrange pasta and diagonal rows of the tomatoes. Top evenly with
remaining sauce. Place in oven and bake for 25 minutes or until bubbling
and golden.
Yield: 6 servings
PASTA MONDAY TO FRIDAY SHOW #PS6511 Copyright, 1997, TV FOOD NETWORK, G.P.,
All Rights Reserved
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 1, 1997
Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 21, 1997
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