Alpine Baked Pasta Fntv

* Exported from MasterCook *

Alpine Baked Pasta Fntv

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Quarts water and 2 tablespoons salt
1 Pound dry penne pasta
1 leek -- well washed,
chopped, about 1 cup
1 Bunch spinach -- washed and coarsely
chopped, about 2 cups
4 Tablespoons unsalted butter
2 Tablespoons chopped fresh sage
1 Tablespoon poppy seeds
1/2 Cup grated fontina cheese
1/4 Cup grated Parmesan cheese
1 Teaspoon salt
1 Teaspoon ground black pepper

Preheat oven to 400 degrees.

Place the water in a large pot and bring to the boil. Add the salt, return to
the boil, and add the pasta. When the water returns to the boil, begin to time
the pasta carefully, and after 8 minutes of cooking time add the leeks. Cook
the pasta and leeks together for another 2 minutes after the water has returned
to the boil.

While waiting for the pasta to cook, put the butter into a saucepan and begin
to melt to a golden brown. When the butter is a light nut brown add the sage
and poppy seeds and set aside.

The pasta leek combination should cook for a total time of about 10 to 11
minutes( check the recommenced cooking time on the pasta box). Add the spinach
in the final 2 minutes of cooking time. Cook together for 2 to 3 minutes, drain
and toss with the sage butter, add the salt and pepper and place into a
buttered gratin dish.

Add both cheeses and stir to combine. Place the gratin dish into the oven and
bake for 10 to 12 minutes until the cheese has melted and the top edges begin
to brown. Serve immediately.

Yield: 6 to 8 portions

Copyright, Michael Lomonaco 1998

MICHAEL'S PLACE
SHOW #ML1C21
CHEESES

Diane Geary


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