| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Pasta | 4 | Servings | |
INGREDIENTS
| 8 | oz | Medium pasta shells; |
| 1/2 | c | Heavy cream; |
| 1 | tb | Dry sherry; (optional) |
| 6 | oz | Gorgonzola; cumbled; 1 oz reserved |
| Freshly ground black pepper | ||
| 1 | sl | Stale bread coursely chopped |
| 1/4 | c | Walnuts; chopped, toasted |
INSTRUCTIONS
Bring a large pot of salted water to a boil, add the pasta, and cook until just tender following the package's directions. Meanwhile, combine the cream, sherry (if using), and 5 oz of the gorgonzola in a medium saucepan and stir constantly over low heat until the cheese is almost melted, about 5 min. Drain the pasta when done, return it to its pot, and add the cheese sauce. Stir over medium-low heat until the sauce thickens slightly, about 2 min. Add pepper to taste. Pour the mixture into a shallow baking dish. Combine the bread crumbs and nuts and sprinkle the topping over the pasta. Dot iwth the remaining 1 oz gorgonzola. If you like, brown the casserole under a broiler very close to the flame until crunchy and browned, about 2 min. Notes: Can easily be doubled to serve as a main course. Formated by Lisa Minor, lisa@i1.net <9-18-97> Recipe by: Mary Pult - Chef - Liberty Cafe Posted to MC-Recipe Digest V1 #789 by Lisa Minor <lisa@i1.net> on Sep 18, 97
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