Ingredients:
2-cups elbow macaroni, cooked al denté in boiling, salted water
2 tablespoons olive oil
1-cup sliced wild mushrooms, such as Shiitake, Porcini or Chanterelle
½ cup chopped sun-dried tomatoes
1-cup thin sliced prosciutto ham
2-cups Four Cheese Sauce (see below)
½ cup bread crumbs
1 pound cooked crab (optional)
Garnish: fresh chives
Ingredients: Four Cheese Sauce
scant 2 cups cream
2 ounces Parmesan cheese
2 ounces Edam cheese
2 ounces Gruyère cheese
2 ounces Fontina cheese
Salt and ground black pepper
Instructions:
In a small skillet over medium-high heat, lightly sauté mushrooms, sun-dried tomatoes and prosciutto in a small amount of olive oil. Place pasta in an ovenproof casserole dish or individual ramekins, add sautéed items and ingredients for cheese sauce. Blend together. Sprinkle breadcrumbs over top and bake 10-12 minutes in a 350° F oven or until cheese bubbles.
Remove from oven and sprinkle crab over the top. Garnish with fresh chives and serve hot.
Serves 4-6 people.
Recipe courtesy Jack Campbell.
Related: Recipes, season 2 |No Comments »
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on Friday, April 20th, 2007 at 11:19 am and is filed under Recipes, season 2.
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