Rigatoni with Gorgonzola Cheese (Timballo Al Gorgonzola)
Categories: Milk Parmesan Cheese Bread Crumb Cream Pasta
Gorgonzola
Italian
2 1/2 tablespoons of butter
1/2 cup of French bread crumbs, fresh
1 1/4 cups of whole milk
1/2 cup of whipping cream
1 tablespoon of all-purpose flour
12 ounces of Gorgonzola cheese, crumbled
1 pound of Rigatoni or penne pasta
1/4 cup of grated parmesan cheese
Preheat oven to 400ºF. Butter 9x13" baking dish. Melt 1/2 tablespoon of
butter in small
nonstick skillet over med heat. Add breadcrumbs and stir until golden, about
4 min. Remove skillet from heat. Bring milk and cream to simmer in med
saucepan. Remove from heat. Melt remaining 2 tablespoons of butter in another med saucepan
over low heat. Add flour; stir 2 min. Whisk in milk mixture. Whisk until
slightly thickened, about 4 min. Add gorgonzola and whisk until cheese melts
and sauce is almost smooth. Set aside. Cook pasta in large pot of boiling
salted water until just tender but still firm to bite. Drain. Return pasta
to pot. Add gorgonzola sauce and toss to coat pasta. Season pasta to taste
with salt and pepper. Transfer to prepared baking dish. Sprinkle with grated
parmesan cheese and breadcrumbs. Bake pasta and sauce until sauce bubbles,
about 25 min. Let stand 5 min and serve. 8 Servings
Recipe by: Bon Appetit
5/97 Posted to MC-Recipe Digest V1 #612 by
"terily@tenet.edu" on May 14, 1997
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