Soooooo freaking aaaaaamazing! Not diet food, that's for sure, but it's rich enough that you won't need to eat too much to be sated anyway. I made only half of the original recipe amount, which was enough to have 2 dinner and 2 lunch servings, plenty for me and hubby. 10+/10!
Link to my YouTube video of preparation: https://youtu.be/3w8-1gMLmkw
Link to original recipe: https://www.foodandwine.com/recipes/creamy-baked-pasta-gruyere-and-prosciutto
Recipe below reflects my modifications.
Ingredients:
8 oz. gemelli (or similar) pasta
8 oz. Gruyère cheese, finely shredded
1 1/2 oz. Parmigiano-Reggiano cheese, finely shredded
1 1/2 c. heavy cream
3/4 tsp. kosher salt
1/2 tsp. freshly grated whole nutmeg
thinly sliced prosciutto, for serving (optional)
Directions:
1. Cook pasta according to package directions, except stop the cooking 1 min. before reaching al dente time. Drain and set aside.
2. In a medium bowl, toss Gruyère and Parmigiano-Reggiano together. Set aside.
3. Heat broiler on hi with rack in middle of oven.
4. Add the heavy cream and kosher salt to a large saucepan over medium-high heat. Stir together and bring to simmer.
5. Stir in nutmeg and reduce temperature to keep at simmer. Keep simmering for 2 minutes, stirring often.
6. Remove from heat. Stir in 2 1/2 c. of the shredded cheeses mixture in small amounts (I went 1/2 c. at a time). Once the cheeses are stirred in and fully melted/combined, stir in the cooked pasta.
7. Pour pasta mixture into broiler-safe baking dish. Top mixture with remaining shredded cheese mixture, then transfer to oven.
8. Broil 3-5 minutes, or until cheese is melted and starting to brown. Remove from oven and let stand for 10 minutes. Serve with (or without) the prosciutto on side and enjoy!!
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