* Exported from MasterCook *
Macaroni And Fontina Cheese
Recipe By : David Rosengarten
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
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1 tablespoon Olive oil
1 medium Onion -- thinly sliced
1 Garlic clove -- minced
4 small Yellow and/or orange bell peppers -- trimmed, and
cut into very thin strips
2 small Zucchini - (6 oz total) -- cut crosswise into
1 thin slices, then into thin strips
2 small Yellow crookneck squash - (6 oz ea) -- cut crosswise into
1 thin slices, then into thin strips
Salt -- to taste
Freshly-ground black pepper -- to taste
8 ounces Imported Italian penne
(or another short tubular shape)
3 tablespoons Unsalted butter
3 tablespoons All-purpose flour
2 Fresh rosemary sprigs
4 Fresh sage leaves
1 Bay leaf
1 1/2 cups Milk
1 1/4 cups Grated Italian fontina cheese
Preheat the oven to 425 degrees.
Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
Heat the butter in a medium-size heavy saucepan over moderate to moderately-high heat until 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 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick -- the consistancy of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.
This recipe yields 6 servings.
Recipe Source:
TASTE with David Rosengarten
Recipe adapted from The Dean And Deluca Cookbook
From the TV FOOD NETWORK - (Show # TS-1G30 broadcast 01-02-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-28-1998
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Suggested Wine: Sauvignon, Castello della Sala, Umbria
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