19 May 2022

Gemelli with Creamy Gruyère Sauce

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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