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"Penne with Five Cheeses" & "Strawberries with Balsamic Vinegar"

Tuesday, June 3, 2008

O.K., O.K., O.K.....Three blogs in one day???....I promise, this is the last!....I had meant to post recipes yesterday afternoon, but time got away from me. I am just about to go make a little dinner for the family, but thought I might post first. This evening's recipe is another wonderful one from Ina Garten, the "Barefoot Contessa". You are probably thinking Ina's cookbooks are the only ones I cook from. I have a million cookbooks, but it is true that Ina's recipes are among my very favorites! She cooks simply with very fresh ingredients,... very earthy & rustic! I love that! Anyway friends, tonight's recipe is Ina's "Penne with Five Cheeses". I have served this dish for regular family dinners, as well as to company! It is great comfort food, but also a great side-dish along with grilled meat! It is easy to put together & is just so exceptionally good! All ages will love it!....Try it soon & please let me know what you think!

Note : I sometimes substitute the penne for "Farfalle" ( bow-tie pasta) & I usually add twice as much blue cheese! ( and all my picky-eaters still love it!)
Note: I also shred my mozzerella cheese, instead of slicing it.


The "Barefoot Contessa"......Ina Garten.


PENNE with FIVE CHEESES: ( serves 6)

Kosher salt

2 cups heavy cream

1 cup crushed tomatoes in thick tomato puree

1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)

1/2 cup shredded imported Italian fontina (1 1/2 ounces)

1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)

2 tablespoons ricotta cheese

1/4 pound fresh mozzarella, sliced

6 fresh basil leaves, chopped

1 pound imported penne rigate pasta

4 tablespoons (1/2 stick) unsalted butter


Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Note: You can bake the pasta in one large dish, instead of individual ones......

*** Another idea to accompany the pasta.... Slice up some beautiful "strawberries", three baskets per/4-6 people. Sprinkle with 1 Tablespoon of granulated sugar & toss.....Then as a final touch, drizzle with approx. 1-2 Tablespoons of really good "balsamic vinegar".....Oh so yummy!

4 comments:

Theresa June 3, 2008 at 6:16 PM  

Hi Heidi Ann,

This pasta dish is one of my favorites. I love Ina's recipes and have all of her cookbooks. I love the barn picture, too.

Theresa

Lisa Brown - Vintage Sweet Peas June 3, 2008 at 10:01 PM  

Hi Heidi Ann,

Thanks for stopping by my blog and leaving me a message. This receipe looks wonderful and your blog is lovely!

Kristine June 6, 2008 at 1:42 PM  

Thank you for the recipe. Your blog is SO beautiful. Thank you for visiting my blog, that means alot.

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