…every pantry has a story
Well the first recipe from the stack is disappointing, it’s good but wow super salty, with the Asiago and Locatelli that isn’t really surprising. It has to be served right away, there really isn’t much creamy sauce once it sits for a bit. Very different from the custard type sauce used for traditional macaroni and cheese. Flavors are good, it does make a good amount I used a 9 x 13 dish it filled that up. It would make a good side dish maybe with salmon, or steak. If I made it again, and right now that is really doubtful, I would consider adding some sautéed vegetables perhaps zucchini, peppers, carrots, asparagus or broccoli before I baked it. For several reasons a contrast in texture, more appetizing color, and added flavor. One other change I might consider swapping out the Asiago for Fontina cheese, creamier texture with a nutty flavor that would add dimension to the recipe.
1 lb Fettuccine
8 oz grated Asiago cheese, set ½ cup aside for topping
16 oz Crème Fraiche, or Sour Cream or Greek yogurt
4 oz grated Locatelli cheese
1 Tbl fresh Thyme, chopped
1 Tbl fresh Oregano, chopped
½ tsp Ground Pepper
1 c Pasta water
Preheat oven 375, butter 9 x 13 baking dish
While pasta is cooking mix the cheeses, crème fraiche, herbs, and pepper in large bowl. Reserve one cup of the pasta water before draining pasta, stir into cheese mixture. Tossed the drained pasta into the bowl coating the pasta well, then pour into buttered dish, top with extra Asiago cheese bake about 25 minutes.
Cook pasta until al dente about 10 – 12 minutes depending upon product.
Mix the pasta water into cheese mixture.
Toss with the drained pasta.
Bake 375 for about 25 minutes.
…and this is what you get
At least I have one less piece of paper in the stack to deal with, I hope that next week I pull out something I know I want to make again.