Baked Penne and Fontina Cheese

Baked Penne and Fontina Cheese

 

1 pound ziti or your favorite short pasta                          

8 tablespoons unsalted butter, divided                               
1 cup heavy cream                                                                 
1 cup buttermilk                                           
2 cups shredded Italian Fontina cheese                             
Salt and black pepper to taste
Pinch freshly grated nutmeg
1/2 cup breadcrumbs
1/4 – 1/2 cup grated Parmesan or Romano cheese
2 tablespoons chopped parsley

Directions:

Preheat the oven to 350F. Buttered a deep baking dish.

Cook the pasta according to package directions, less 3 minutes of al dente. The pasta is going to continue to cook in the oven, so you don’t want to overcook it. Drain and set aside.

Cut 5 tablespoons of the butter into tablespoon portions. Cut the remaining 3 tablespoons of butter into 1/2 inch cubes.

Warm the cream and buttermilk in a small pan, then cover and set aside to keep warm.

Stir the pasta with the 5 tablespoons of butter in a large bowl. Pour in the warm cream and buttermilk, and fold in the Fontina until it starts to melt. Add the grated nutmeg, and season to taste with salt and pepper.

Spread the pasta mixture into the buttered baking dish. Top with breadcrumbs and grated cheese. Top with 3 tablespoons of cubed butter over the top. Bake for 20-22 minutes, or until the top is slightly browned. Sprinkle fresh parsley over the top, and serve hot.

 

Fontina

 

Fontina Cheese is an Italian cheese produced in Valle d'Aosta, Italy, surrounded by the Alps. It is a medium hard cheese made from cow's milk. It is a cheese that can be eaten on its own, or paired with melons, apricots, cherries, apples or pears. It is also a cheese that melts easily and used for many baked pasta or vegetable dishes. It has a mild delicate flavor with a delicate nuttiness and a hint of mild honey. When melted the flavor is earthy with a taste of mushrooms.

 

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Spicy Mediterranean Lentil Stew

Spicy Lentils

1 1/2 cups small lentils

5 cups water
Kosher salt to taste
2-3 tablespoons extra virgin olive oil
1 onion, diced  
2 cloves garlic, minced
1 medium green bell pepper, diced
3 medium tomatoes, diced
2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
Freshly ground pepper
1 cup chicken or vegetable broth
1/2 cup chopped fresh cilantro

Directions:

Boil 5 cups of water and add the lentils.  Let simmer for 25-30 minutes or until tender.  Add the salt toward the end of cooking.  Strain well when ready.

 

In a large heavy bottom saucepan, add the olive oil and sauté the onion on medium heat until soft, translucent and just about to turn golden.  Add the bell pepper and sauté for 5-6 minutes; add the tomato and sauté 2-3 minutes.  Lastly, make a little room in the middle of the pan and add the garlic.  Sauté the garlic for 45-60 seconds. 

 

Add all the spices, saute 1-2 minutes, and stir well. Transfer the cooked lentils to the saucepan.  Add the broth and simmer for 4-5 minutes. Taste first, if needed add salt and pepper. Remove from heat and add the fresh cilantro to the stew.  Serve as a side dish or vegetarian entrée with rice, pita bread or crusty bread, or with a little Greek yogurt on top.

lentils

I cook the lentils separate because if I cook the lentils with the spices and vegetables, the vegetables and spices become a little diluted and less flavorful. That’s my way of making this dish extra flavorful… an extra step... it’s worth it!

 

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