![]() ![]() His choice of radiatore pasta was a wise one. The 400-degree oven turned the top layer into a gorgeous crust of browns and oranges, and we preemptively congratulated our noble gastronomic efforts.Īnd Dobkin’s, as well. Next, we poured the mixture into a small cast-iron skillet and topped it with enough cheddar, gruyere and parmesan to cover the surface. After cooking the pasta, we folded it into the Mornay. While the sauce worked, we fried up a half-cup of bacon - just enough to impart a smoky flavor without detracting from the complexities of the cheese. To create a Mornay, we turned to our trusty “Larousse Gastronomique” - an indispensable tool for any serious home cook. With that in mind, we purchased a 16-ounce box of radiatore - a surprisingly affordable indulgence at $3.19.Īfter a stop at Fairway for our artery-clogging miscellanea (milk, cream and butter), we headed home to pull together our macaroni masterpiece. ![]()
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