Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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Trinculo's Cafe has won the
award!
October 7, 2001
We're digging deep into our recipe vault to bring you a sumptuous
and indulgent method for making macaroni & cheese. This dish is at best
a distant cousin of the delicious but down-to-earth variety most of us
are familiar with. You'll want to have some buttery garlic bread,
a delicate salad - perhaps baby spinach leaves with radicchio - and
a chilled bottle of dry white wine to round out the meal.
Buon'appetito!
Old World Macaroni & Cheese
1 lb. fresh cheese tortellini
3 TBSP. unsalted butter
2 1/2 TBSP. flour
1 3/4 cups whole milk
1 crushed garlic clove
1/4 tsp. salt
1/4 tsp. black pepper
2 TBSP. Parmesan cheese (we grate ours fresh)
3/4 cup grated sharp cheddar cheese,
divided into 1/2 and 1/4 cup measures
2 TBSP. chopped fresh parsley
1 TBSP. fine bread crumbs
Preheat the broiler and butter a
shallow heatproof casserole.
Cook tortellini.
While tortellini is cooking, melt butter
over medium heat. Whisk in flour and cook
until smooth and bubbly - about 1 minute.
Gradually whisk in milk, garlic, salt and
pepper. Cook, stirring constantly, until
thickened and just beginning to boil.
Reduce heat and simmer for 2 minutes.
Drain cooked tortellini and set aside.
Combine 1/4 cup cheddar and the bread crumbs.
Remove roux from heat and discard the garlic.
Stir in 1/2 cup cheddar and all the Parmesan.
Mix well and add tortellini and parsley.
Transfer to buttered casserole and sprinkle
the top with the cheddar-crumb mixture. Broil
1 to 2 minutes until the top is golden.
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