Archive for January 4th, 2011




Penne with Five Cheeses Recipe

Ingredients

  • Kosher salt
  • 2 cups heavy cream
  • 1 cup crushed tomatoes in thick tomato puree
  • 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
  • 1/2 cup shredded imported Italian fontina (1 1/2 ounces)
  • 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
  • 2 tablespoons ricotta cheese
  • 1/4 pound fresh mozzarella, sliced
  • 6 fresh basil leaves, chopped
  • 1 pound imported penne rigate pasta
  • 4 tablespoons (1/2 stick) unsalted butter

Directions

Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

 **Instead of using gratin dishes, I went ahead and used one casserole dish and baked for 25 minutes at 375.

Add a comment January 4, 2011

First Posting

As a first time blogger, I am excited to share my thoughts, recipes and restaurant findings.  My cooking and dining experiences have come a long way and I have had many mishaps and disappointed meals over the years. 

Kraft Macaroni and Cheese used to be the only item I could cook and I thought I was great at making it.  I never thought about the quality of ingredients and what I was eating. 

Years later, I like to think I have made a lot of progress.  This is what I consider a macaroni and cheese now.

2 comments January 4, 2011

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