| 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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