Serves 6 - 8400 g macaroni
1 T olive oil
250 g pancetta or bacon, chopped
50 g unsalted butter
2 1/2 Cups fresh breadcrumbs
2 Tablespoons chopped flat-leaf parsley
600 ml each milk and pure cream
1/4 C plain flour
225 g fontina (or gruyere) cheese, coarsely grated
300 g cheddar, coarsely grated
Preheat oven to 180 C. Grease a 2 litre baking dish. Cook pasta in boiling water according to packet instructions. Drain well and set aside.
Meanwhile, heat oil in a frypan over medium heat. Add pancetta and stir for 2 - 3 minutes until starting to crisp. Add butter and crumbs, then stir for 2 - 3 minutes until golden. Transfer to a food processor with parsley. Pulse briefly to combine.
Place milk, cream and flour in a large heatproof bowl. Lightly whisk to combine. Add half of each cheese, then set bowl over a pan of simmering water. Allow cheese to melt, then stir gently to combine - don't overmix. Add pasta then stir in the remaining cheese. Season then transfer to baking dish. Sprinkle with crumbs. Bake for 30 minutes until bubbling and golden. (Recipe from delicious., July 2008, page 70)
A grown up version of the classic dish that I served on Friday night to accompany the beef and red wine pie.
2 comments:
I know I read on one of the blogs last week (don't remember where or how far back now) you were asking something about foods for American picnics, I didn't get a chance to respond then, so thought I'd put my 2cents worth in now...
Hamburgers & hotdogs are of course common fare, although I personally won't eat either.
Grilled or fried chicken is another common item, & my personal choice. If I'm frying chicken, I actually prefer to oven-fry mine (less mess).
Side dishes: potato salad, baked beans, deviled-eggs.
Have fun cooking some American-fare.
I love the idea of using a bowl on top of boiling water as an fondue pot when you don't have a fondue pot.
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