| | | Petite Pasta with Cheese, Jamon Serrano Serves 4 Ingredients 1/4 cup butter
2 cups shallots, sliced very thin
2 tablespoons flour
1 teaspoon salt
1.5 cups milk
½ cup heavy cream
8 ounces Conchigliette Pasta (if available, if not use your favorite small pasta), cooked very al dente
1 cup Manchego cheese, shredded
¼ cup fresh Parmesan cheese, grated
¼ cup Fontina cheese, grated
1.5 cups Jamon Serrano, julienne
½ cup Italian parsley, sliced thin Directions: Melt butter in medium size saucepan over medium heat. Add shallots and sauté until caramelized. Stir in flour and salt. Cook 1 minute, stirring constantly. Add milk and cream, stirring to blend. Bring to a simmer, stirring frequently. Add cooked pasta; Continue to simmer over low heat 2-3 minutes, stirring occasionally. (Mixture will thicken as it cooks.) Remove from heat. Add Manchego cheese, Parmesan cheese, Fontina Cheese and Jamon Serrano, Parsley; mix gently. Pour into 1-1/2 quart casserole dish. Cover and let stand 5 minutes before topping with Breadcrumbs. Breadcrumbs: 1 cup breadcrumbs
1 tbsp minced garlic
2 tbsp chopped parsley
1 tbsp olive oil Heat oil in a saucepan. Add garlic until golden. Add breadcrumbs, parsley, salt and pepper. Stir until golden. Reserve |
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