Wednesday, November 27, 2013

Crab, Pasta and Cheese Gratin


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Mild cheeses marry better with white wines than red wines because of their delicate flavors and the creaminess in both the wine and the food. Add the resonance of sweet crab, and a lush Chardonnay is the obvious choice; but other fruity, rich white wines also work well with this classic comfort food. Dependable: full, fruity Chardonnay. Daring: fresh, light Dolcetto.
Ingredients:

  • 3/4 lb. rigatoni pasta
  • 1 Tbs. olive oil
  • 1 cup frozen sweet peas, thawed
  • 6 Tbs. (3/4 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, heated
  • 1/2 cup heavy cream, heated
  • 1 1/2 teaspoon Salt
  • 3/4 teaspoon white pepper
  • Ground nutmeg, to taste
  • 1 lb. lump crabmeat, picked over for shell pieces
  • 3 Tbs. chopped fresh chives
  • 1/2 cup finely shredded fontina
  • 1/2 cup plus 3 Tbs. grated Parmigiano-
  • Reggiano cheese
  • 1/2 cup plus 3 Tbs. finely shredded white
  • cheddar cheese
  • 1/2 cup panko bread crumbs

Instructions
Read Full Recipe please visit : elizabethsedibleexperience.blogspot.ro

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