PENNE WITH 5 CHEESES ALA BAREFOOT CONTESSA - INA GARTEN
I was watching The Barefoot Contessa earlier this week, and she made this dish. The show was about preparing food ahead of time so that at dinner time, you have very little to do. When I went on the Web to get the recipe, it was nowhere to be found. Luckily, the show was repeated last night, so I was ready, pen in hand. The recipe below is exactly how it was described on the show; it looks delicious and I hope to try it soon. The amount given for the gorgonzola is a guess on my part, as it wasn't specified, nor was the type of cream specified (I'd use regular table cream). She also didn't specify how much basil she used, but it looked like about a quarter-cup. It was mentioned that no salt was needed, as the cheeses are salty enough.
Provided by Lennie
Categories Penne
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F.
- Bring a large pot of salted water to boil and cook penne for just 4 minutes (or until barely al dente, as it will cook more in the oven); drain well.
- Meanwhile, in a very large mixing bowl, combine the cream, crushed tomatoes, cheeses and basil.
- On the show, very fresh buffalo mozzarella was used, and it was cut into slices and then slivered (much like a julienne); I'm sure shredded mozzarella would work just fine.
- Add cooked, drained penne to sauce and stir well.
- On the show, individual shallow serving dishes were filled with the pasta; I'm sure this could be done in a shallow casserole dish too, such as a 13x9 pan.
- Either fill individual dishes with pasta, as above, or fill an entire shallow dish, then dot butter over surface in small pieces.
- Bake in preheated oven for 7 to 10 minutes, until top is browned.
- On the show, the individual dishes were then refrigerated, uncovered, so that they could be reheated later in the evening; unfortunately, no information was given as to how the dish should be reheated (oven temp, time, etc) so, really, your guess is as good as mine.
PENNE WITH FIVE CHEESES
Steps:
- 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.
PENNE WITH FIVE CHEESES
This recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica.
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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.
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- Bring a large pot of water to a rolling boil with salt (about 1 tablespoon for every 2 quarts of water). Add the penne, bring the water back to a boil and cook the pasta, stirring occasionally, until it is al dente, 11 minutes or according to the package directions.
- Five minutes before the pasta is done, combine the blue cheese, Monterey Jack, mascarpone and goat cheese with the cream in a large saucepan over low heat. Heat, stirring, until the cheeses are melted. Stir in the cayenne.
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