Fontina Mac With Squash And Sage Recipes

FONTINA MAC WITH SQUASH AND SAGE

Steps:

• Heat oven to 375°. On a parchment paper-lined baking sheet, shape Parmesan into 8 2-inch rounds. Bake until golden, 10 minutes; remove from sheet to cool. Cook pasta as directed on package; set aside. In a medium skillet over medium heat, melt 2 teaspoons butter. Cook whole sage leaves until crisp, 45 seconds. Transfer to a paper towel-lined plate, reserving butter. In the same skillet over medium heat, melt remaining 2 tablespoons butter. Add flour and cook, whisking constantly, until light brown, 1 minute. Slowly whisk in milk and cook, 5 minutes. Add squash, garlic, reserved butter and salt. Cover; simmer until squash is very soft, 25 minutes. In a food processor, puree squash mixture. In a pot over medium-low heat, heat squash puree, Fontina, Swiss, chopped sage and cayenne; stir until cheese melts. Stir in pasta. Serve with Parmesan crisps and sage leaves.

MACARONI AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)

Steps:

• Preheat the oven to 425 degrees.
• Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
• Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
• Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
• Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.

MACARONI AND FONTINA CHEESE

Steps:

• Preheat oven to 425.
• Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion.
• Add the garlic and cook stirring for 1 minute.
• Raise the heat slightly and add the bell peppers.
• Cook stirring for 2 minutes.
• Add the zucchini and yellow squash and cook stirring for 2 minutes.
• Season with salt and pepper and set aside.
• Cook the pasta in a large pot of salted water for 4 minutes.
• Drain and rinse with cold water.
• Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown.
• Stir in the flour, rosemary, sage and bay leaf.
• Cook, stirring constantly for 2 minutes.
• Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.
• Strain the sauce and season with salt and pepper.
• Return the pasta to the same large pot and stir in the sauce.
• Add the vegetables and 1 cup of the grated fontina cheese and blend completely.
• Place the mixture in a deep glass baking dish.
• Sprinkle with the remaining fontina cheese.
• Bake for 20 minutes, until the pasta is brown and crusty on top.