Subj : St. Hedda 06
To   : All
From : Dave Drum
Date : Thu Apr 08 2021 21:11:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hedda's Baked Penne w/Artichokes & Garlic Cream Sauce
 Categories: Pasta, Vegetables, Cheese, Wine, Dairy
      Yield: 4 Servings
 
MMMMM---------------------------PENNE--------------------------------
      8 oz Penne
           Salt & pepper
           Garlic Cream Sauce (BELOW)
      3 c  Jarred whole baby artichokes
           - in water; halved, rinsed,
           - patted dry
      8 oz Chopped spinach; thawed,
           - squeezed dry
      1 ts Grated lemon zest
    1/2 c  Shredded Parmesan cheese
      2 tb Chopped fresh parsley

MMMMM---------------------GARLIC CREAM SAUCE--------------------------
      1 tb Unsalted butter
      8 cl Garlic; minced
        pn Red pepper flakes
    3/4 c  Dry white wine
      1 c  Whole milk
      1 c  Heavy cream
    1/2 c  Grated Parmesan cheese
           Salt & pepper
      2 tb Minced fresh parsley
 
  PENNE: Adjust oven rack to middle position and set oven
  @ 400ºF/205ºC. Grease 13" by 9" baking dish. Bring 2
  quarts water to boil in large pot. Add pasta and 1 1/2
  teaspoons salt and cook, stirring often, until nearly al
  dente. Drain pasta and return it to pot.
  
  Add sauce, artichokes, spinach, lemon zest, 1/2 teaspoon
  salt, and 1/4 teaspoon pepper and toss to combine.
  Transfer pasta mixture to prepared dish and spread into
  even layer. Sprinkle with Parmesan.
  
  Cover dish tightly with greased aluminum foil and bake
  for 15 minutes. Uncover and continue to bake until
  exposed pasta is spotty brown and crisp, 10 to 15
  minutes. Let casserole cool for 10 minutes. Sprinkle
  with parsley and serve.
  
  CREAM SAUCE: Melt butter in medium saucepan over medium
  heat. Add garlic and pepper flakes and cook until
  fragrant, about 30 seconds. Add wine, bring to simmer,
  and cook until reduced to 1/4 cup, about 5 minutes.
  
  Whisk in milk, cream, Parmesan, 1/4 teaspoon salt, and
  1/4 teaspoon pepper. Bring to simmer and cook until
  Parmesan has melted and sauce is thickened, about 5
  minutes. Stir in parsley and season with salt and pepper
  to taste. Serve immediately.
  
  PORCINI CREAM SAUCE: Substitute 1 minced shallot for
  garlic, 1 ounce dried porcini mushrooms, rinsed and
  minced, for pepper flakes, and Pecorino Romano for
  Parmesan.
  
  GORGONZOLA-WALNUT CREAM SAUCE Omit pepper flakes.
  Substitute 1 minced shallot for garlic, 1 cup crumbled
  Gorgonzola for Parmesan, and chives for parsley. Stir 1
  cup walnuts, toasted and chopped fine, into sauce with
  chives.
  
  RECIPE FROM: https://www.hallmarkchannel.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Whoever thought a tiny candy bar should be called fun size was a moron."

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