Shells With Gorgonzola Recipe - Cooking Index
Shells With Gorgonzola Recipe - Cooking Index
| 8 oz | 227g | Medium pasta shells |
| 1/2 cup | 118ml | Heavy cream |
| 1 tablespoon | 15ml | Dry sherry - (optional) |
| 6 oz | 170g | Gorgonzola - cumbled; 1 oz reserv |
| Freshly ground black pepper | ||
| 1 | Stale bread - coursely chopped | |
| 1/4 cup | 36g / 1.3oz | Walnuts - chopped, toasted |
Bring a large pot of salted water to a boil, add the pasta, and cook until just tender following the package's directions. Meanwhile, combine the cream, sherry (if using), and 5 oz of the gorgonzola in a medium saucepan and stir constantly over low heat until the cheese is almost melted, about 5 min. Drain the pasta when done, return it to its pot, and add the cheese sauce. Stir over medium-low heat until the sauce thickens slightly, about 2 min. Add pepper to taste. Pour the mixture into a shallow baking dish. Combine the bread crumbs and nuts and sprinkle the topping over the pasta. Dot iwth the remaining 1 oz gorgonzola. If you like, brown the casserole under a broiler very close to the flame until crunchy and browned, about 2 min.
NOTES : Can easily be doubled to serve as a main course. Notes: Can easily be doubled to serve as a main course. Formated by Lisa Minor, [email protected] <9-18-97> - ----------------------------------------------------------------------- To unsubscribe from this list, please visit <http://lists.sierra.com/>. If you are without web access, send the following message to <[email protected]>: unsubscribe mc-recipe end - -----------------------------------------------------------------------
Posted to MM-Recipes Digest V4 #789 by Lisa Minor <[email protected]> on Sep 18, 97
Source:
Mary Pult - Chef - Liberty Cafe
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.