We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Pasta types
- Macaroni cheese
This fancy version of mac and cheese is rich, creamy and the perfect comfort food! Don't omit the radicchio (sometimes known as red chicory) as its slight bitterness balances out the richness of this dish.
3 people made this
- 450g macaroni or pasta shells
- 2 tablespoons olive oil
- 450g sliced cremini mushrooms
- 1 small red onion, diced
- salt and ground black pepper to taste
- 1 large head radicchio - halved, cored and thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons minced fresh sage
- 55g butter
- 30g plain flour
- 475ml milk
- 325g grated Asiago cheese
- 350ml whipping cream
- 120g freshly grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 50g panko bread crumbs
MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min
- Bring a large pot of lightly salted water to the boil. Cook pasta in the boiling water, stirring occasionally until still firm to the bite, about 9 minutes. Drain.
- Preheat oven to 180 C / Gas 4. Butter a baking dish.
- Heat olive oil in a large pot over medium heat. Add mushrooms, onion and salt and pepper to taste. Cook and stir until mushrooms have browned and onion has softened, about 7 minutes. Add radicchio, garlic and sage; cook until radicchio has wilted and garlic is fragrant, about 3 minutes. Remove from heat and stir in pasta.
- Melt butter in a saucepan over medium-high heat. Whisk in flour; cook until foaming. Pour in milk, whisking constantly, until mixture comes to the boil and thickens, about 5 minutes. Remove from heat; whisk in Asiago cheese, cream, about 80g of the grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon black pepper until sauce is melted and smooth.
- Pour sauce over pasta mixture; stir until thoroughly combined. Transfer to prepared baking dish. Top with remaining Parmesan cheese and panko.
- Bake in the preheated oven until bubbly, about 30 minutes, then place under a hot grill until topping is golden brown, about 1 minute.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
This stuff is delicious!! I added a bit of white wine to the sauté. I also used fontina instead of asiago.-27 Jan 2017
by Buckwheat Queen
This recipe is screaming "Northern Italy". Seeing that I'm 450 km left of Asiago, I used fontina cheese and local mushrooms. I also added some white wine to the sauté and some nutmeg to the bechamel sauce. This is a delicious change from the rgular red sauce "pasta al forno". Thank you for the delicious recipe.-11 Jan 2017
Creamy Baked Fettuccine with Asiago and Thyme
* 1 pound fettuccine pasta
* 2 cups grated Asiago cheese, plus 1/4 cup
* 2 (8-ounce) containers creme fraiche
* 1 cup grated Parmesan
* 1 1/2 tablespoons fresh chopped thyme leaves
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of
the pasta cooking liquid.
In a large bowl combine the 2 cups Aiago cheese, creme fraiche,
Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid.
Gently toss until all the ingredients are combined and the pasta is
coated. Place the pasta in a buttered baking dish and sprinkle with
the remaining 1/4 cup asiago cheese. Bake until golden on top, about
25 minutes. Let sit for at least 5 minutes and serve.
Homemade Organic Four Cheese Supreme Pizza Strata
This is a way to kick a traditional strata up a notch and it’s wonderful to prepare when you don’t have the time to make traditional pizza dough and there’s leftover bread on hand.
- 6-8 slices Homemade Organic Old-Fashioned Whole Wheat Bread or Homemade Organic Old-Fashioned White Bread, torn into small pieces
- 1-2 Tbsp. home rendered schmaltz or tallow
- 1 cup diced organic yellow onion
- 1 cup diced organic green bell pepper
- 1 cup sliced organic cremini mushrooms
- 3-4 cloves of garlic, minced
- 1 tsp. Real Salt
- 2 cups shredded Homemade Organic Beef Roast
- 2 cups shredded Homemade Organic Chicken Roast
- 10 organic kalamata olives, sliced
- 1 cup Best Homemade Organic Pizza Sauce
- 1 cup shredded/chunked organic mozzarella cheese
- 1/2 cup grated organic Parmigiano Reggiano cheese
- 1/2 cup grated organic Pecorino Romano cheese
- 1/2 cup grated organic Asiago cheese
- 2 organic pasture eggs
- 1-1/2 cups Homemade Organic Beef Stock, Homemade Organic Chicken Stock or Homemade Organic Pork Stock
- 1 tsp. Real Salt
- 1/2 tsp. organic freshly grated organic peppercorn blend
- Tear the bread into bite sized pieces Put half of them into a 9吉″ casserole.
- In a small saucepan, saute onion, green pepper, and mushrooms for 4-5 minutes with a sprinkle of salt Add garlic and saute for an additional 2 minutes.
- Spoon vegetables over the bread.
- Layer the shredded chicken and beef on top of the vegetables.
- Sprinkle sliced olives on top of the casserole.
- Pour a layer of pizza sauce on top of the mixture.
- Top with mozzarella cheese.
- Mix the Parmigiano Reggiano, Pecorino Romano and Asiago cheeses in a small bowl Sprinkle 1/2 of the mixture on top of the casserole.
- Arrange the remaining bread cubes on top of the cheese Top with the other 1/2 of grated cheeses.
- In a medium mixing bowl, mix together eggs, stock, Real Salt and pepper Pour on top of layered strata.
- Cover Chill for 3-24 hours.
- Bake, uncovered, for 40-50 minutes or until a knife inserted in the center comes out clean.
- Let stand for 10 minutes.
- Makes 8 servings.
Where to Buy Chicories
Chicories are most common at local farmer&rsquos markets because they are a less common vegetable in the USA. Because it is still considered a &ldquogourmet&rdquo or &ldquospecial&rdquo ingredient, it is more likely to be found in a higher end grocery store or health food store. Some chicories such as radicchio and Belgian endive may be found near the cabbages and chicories like frisee can often be found near the lettuce. Additionally, many bagged &ldquolettuce&rdquo mixes may include chicories like radicchio and frisee.
Chicories are seasonal and mostly available at farmer&rsquos markets during the fall and winter because of their ability to thrive in cold conditions. Depending on the farms in your area, many different types may be available and they often look similar to cabbages and lettuces.
Additionally, chicories may be available in services like Imperfect Foods or similar produce delivery services. Services like Blue Apron may also offer meal kits utilizing different types of chicories.
I love nothing more on my spaghetti than chunky, slow roasted tomatoes that I roast with an entire head of garlic in some olive oil and seasonings. I used an entire head of garlic to ensure there was no lack of flavor in this dish. It paid off to peel and mince that entire head,…
Several years back, I never thought I’d enjoy fresh dates. In fact, up until about 10 years ago, I had never tried a fresh date. A good friend of mine always has them at her house and had me try one and I fell in love with dates. I love them so much, that every…
Are you looking for a pasta dinner that’s packed with flavor? This dish may be just the pasta for you if you like a lot of flavor and a pasta dish that packs a punch. I did add a good amount of red pepper flakes, which really added to the taste of the meat mixture….
Every December I host a dinner party for my three book clubs (one is actually just called “Social Club” now). I ask everyone to bring a new book and ornament for a fun gift exchange. I look forward to having all of my book loving friends together for this fun event each and every year….
11 of 35
Caprese Mac and Cheese
Time: 30 minutes
Prep Pointer: You can use any short pasta you have on hand for this dish, such as large elbows or rotini, instead of the penne pasta.
Serve with Chopped Tricolor Salad: Combine 2 tablespoons extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 teaspoon minced garlic, ½ teaspoon sugar, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large bowl, stirring with a whisk. Add 2 cups thinly sliced baby spinach leaves, 1½ cups thinly sliced romaine lettuce, and 1 cup thinly sliced radicchio toss to coat. Let stand 10 minutes before serving. SERVES 4 (serving size: 1¼ cups) CALORIES 74 FAT 6.8g (sat 1g) SODIUM 143mg
Gorgonzola Pear Salad
1/4 cup Sparrow Lane D’Anjou Pear Vinegar
½ cup Sparrow Lane Extra Virgin Olive Oil
2 T light brown sugar
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp vanilla extract
fresh pears, peeled and quartered
gorgonzola cheese, crumbled
toasted slivered almonds
Measure all ingredients for vinaigrette and whisk together. Chill. Prepare individual salads by tearing lettuce into bite size pieces. Top with pears, cranberries, cheese and almonds. Drizzle with dressing.
Seasonal Vegetable Lasagna Recipe
Here is a recipe for fresh vegetable lasagna—for all seasons. I am going to give you—in one recipe—the options to make this hearty and tasty dish in cool weather—using butternut squash or kale or spinach or a combination of these—or in warm weather—using bell peppers or eggplant or Swiss chard. As well, you likely will think of vegetables growing in your fall-winter or spring-summer vegetable garden that might easily stand in for some of the veggies I use here.
Here I have chosen wide whole-wheat lasagna noodles for their nutty flavor, but you can use any lasagna noodle–plain and spinach noodles are two others I like.
This recipe has a ricotta filling and gives you additional cheese options. Just to review our cheeses: ricotta is sweet and creamy Parmesan is sweet, nutty, and grainy Asiago can be a tad bitter, Gruyère is deep, nutty, and full flavored and mozzarella will be mild and usually sweet.
Lasagna is what I call a “project” food. It takes a bit of time to get lasagna put together, and that’s not counting the time you’ll need to make your own white or tomato sauce. You’ll want to set aside 1½ to 2 hours to make this recipe. But the good news is you can chill the assembled dish overnight or wrap it in plastic and freeze it for up to a month before baking.
I almost always think of lasagna on a day that is too cold or too wet to go out in the garden
Simply Stuffed Mini Peppers
It made me reminisce on just how often I over-do, in every area of my life. Family plans, dinner plans, craft projects, etc. It’s like a disease.
Yet, often the simplest things in life are what we cherish most from day to day. A favorite song on the radio. A kind note from a friend. A piece of good chocolate.
So today I’m celebrating simplicity in honor of Mae.
I’ve stuck with her concept of minimal ingredients and altered them just a tad in this easy 3-Ingredient Mini Stuffed Peppers Recipe.
Using only three grocery items, you can bake up an amazing appetizer in 10 minutes.
- Small peppers (mini bell peppers and/or jalapeños)
- Garlic and herb flavored goat cheese
- A light drizzle of honey
These 3-Ingredient Mini Stuffed Peppers Recipe are so addictive, you’ll find you make them again and again.