Это предварительный просмотр рецепта "Macaroni And Fontina Cheese (Rosengarten)".

Рецепт Macaroni And Fontina Cheese (Rosengarten)
by Global Cookbook

Macaroni And Fontina Cheese (Rosengarten)
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 6

Ингредиенты

  • 1 Tbsp. Extra virgin olive oil
  • 1 med Onion thinly sliced
  • 1 x Garlic clove chopped
  • 4 sm Yellow and/or possibly orange bell peppers trimmed, and cut into very thin strips
  • 2 sm Zucchini - (6 ounce total) cut crosswise into thin slices, then into thin strips
  • 2 sm Yellow crookneck squash - (6 ounce ea) cut crosswise into thin slices, then into thin strips Salt to taste Freshly-grnd black pepper to taste
  • 8 ounce Imported Italian penne (or possibly another short tubular shape)
  • 3 Tbsp. Unsalted butter
  • 3 Tbsp. All-purpose flour
  • 2 x Fresh rosemary sprigs
  • 4 x Fresh sage leaves
  • 1 x Bay leaf
  • 1 1/2 c. Lowfat milk
  • 1 1/4 c. Grated Italian fontina cheese

Инструкции

  1. Preheat the oven to 425 degrees.
  2. Heat the extra virgin olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 min. Add in the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add in the bell peppers. Cook, stirring for 2 min. Add in the zucchini and yellow squash and cook, stirring for 2 min. Season with salt and pepper and set aside.
  3. Cook the pasta in a large kettle of boiling salted water for 4 min. Drain the pasta and rinse it with cool water.
  4. Heat the butter in a medium-size heavy saucepan over moderate to moderately-high heat till it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 min. Slowly add in the lowfat milk and cook, stirring, for 4 to 5 min, or possibly till sauce is very thick - the consistancy of lowfat sour cream. Strain the sauce and season well with salt and pepper. Cold slightly.
  5. Return the pasta to the same large kettle and stir in the sauce. Add in the vegetables and 1 c. grated fontina and blend completely. Place the mix in a deep earthenware or possibly glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 min, till the pasta is brown and crunchy on top.
  6. This recipe yields 6 servings.
  7. Suggested Wine: Sauvignon, Castello della Sala, Umbria