Brown butter roux made with barley flour, First Light Farm & Creamery cheeses, organic sun dried tomatoes in olive oil and rosemary, and local heavy cream and butter.
Make the roux. Add the heavy cream and tomatoes. Use a stick mixer and blend till smooth. Add the cheese and stir until blended.
Boil one pound of Farfalle (bowtie), though any brass die cut pasta like spugnole, trofie or cappelletti will do.
Chunk up 1/2 pound of Cuba extra sharp white cheddar cheese. Shred another 1/2 pound and fold into the sauce.
Drain the pasta well and slide into a 9x11 casserole dish. Pour the sauce evenly over the top and using a wooden spoon turn over the pasta to coat evenly. The wood spoon prevents the pasta from being damaged.
Sprinkle the chunks of cheddar on top and cover with foil. Put into a pre-heated over, set to 400*.
Bake for 30 minutes. Remove the foil the last five minutes to lightly brown the cheese. Set out to cool for ten minutes.
Serve with a wild arugula salad and balsamic, olive oil, and mustard seed braised asparagus. A thick hearty red is best, consider a 2008 Palmina Barbera.
Yum! I love the addition of tomatoes into the pasta and cheese dish.
ReplyDeleteThe tomatoes had been soaking in olive oil and I thought the would blend easily, I was so wrong. Had to break out the industrial stick blender to get them to a smooth consistency. But I'm glad I put in the extra effort because they ended up making the dish pop.
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