Text 32431, 77 rader
Skriven 2013-01-09 06:51:52 av Dave Drum (1:261/38)
Ärende: Gourmet 1332
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Paccheri & Cheese w/Peas & Mint
 Categories: Pasta, Vegetables, Cheese, Herbs, Citrus
      Yield: 7 Servings

    1/4 c  Unsalted butter + more for
           - pan
    1/3 c  + 1 1/2 c grated Parmesan;
           - divided
    1/4 c  All-purpose flour
      4 c  Whole milk
      1 c  Shredded Fontina cheese
      1 lg Egg
           Salt & fresh ground pepper
      1 lb Paccheri rigati or rigatoni
      1 c  Shelled peas
      2 c  Coarse chopped arugula
      1 c  + 2 tb coarse chopped
           - flat-leaf parsley
    1/2 c  + 2 tb coarse chopped fresh
           - mint
      1 c  Ricotta
    1/2 ts Fine grated lemon zest

  Featuring paccheri rigati, a ribbed, tube-shaped pasta,
  this over-the-top casserole cooks in a 9"-diameter
  springform pan. But feel free to use rigatoni and a 9x9x2"
  baking dish instead.

  Butter pan. Dust pan all over with 1/3 cup Parmesan. Melt
  1/4 cup butter in a large saucepan over medium heat. Add
  flour; whisk for 2 minutes. Gradually whisk in milk. Bring
  to a simmer, whisking often. Reduce heat to medium. Cook,
  whisking frequently, until sauce is thickened, about 20
  minutes. Remove from heat. Whisk in Fontina and 1 cup
  Parmesan. Add egg; whisk to blend. Season with salt and
  pepper. Cover sauce and keep warm.

  Arrange a rack in upper third of oven; preheat to
  375øF/190øC. Cook pasta in a large pot of boiling salted
  water, stirring occasionally, until almost al dente (pasta
  will continue to cook while baking). Using a large slotted
  spoon, transfer pasta to a large bowl. Add peas to pasta
  water; cook until just tender, about 1 minute. Drain peas;
  add to bowl with pasta. Stir in cheese sauce. Add arugula,
  1 cup parsley, and 1/2 cup mint to pasta mixture; mix to
  evenly incorporate.

  Transfer half of pasta mixture to prepared pan. Mix
  ricotta and lemon zest in a small bowl; dot half of
  ricotta mixture over pasta. Spoon remaining pasta mixture
  into pan and dot with remaining ricotta mixture. Sprinkle
  with 1/4 cup Parmesan.

  Bake pasta for 30 minutes. Sprinkle with remaining 1/4 cup
  Parmesan. Bake pasta until top is golden brown, about 10
  minutes longer. Let rest for 30 minutes; remove pan sides.
  Sprinkle with 2 tablespoons parsley and 2 tablespoons mint
  and cut into wedges

  by The Bon Appétit Test Kitchen

  Bon Appétit | March 2012

  Yield: Makes 6 - 8 servings

  MM Format by Dave Drum - 12 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... It's only possible to live-happily-ever-after on a day-to-day basis.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)