Havin' some Fontina Soon

Discussion in 'The Bar' started by Mark Mayonnaise, Feb 7, 2014.

  1. Mark Mayonnaise

    Mark Mayonnaise You look like a tree! VIP

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    This gonna be good :buffet:


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  2. gwartney

    gwartney Unafilliated Gold

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    Looks like dried and formed jizz.
     
  3. Mark Mayonnaise

    Mark Mayonnaise You look like a tree! VIP

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    It's one of the ingredients in the Wisconsin Trio which is the best cheese blend at Melting Pot despite what bitchass Brules says


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  4. Gomez

    Gomez Well-Known Member

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    cholesterol
     
  5. gwartney

    gwartney Unafilliated Gold

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    My wife and one daughter used to drag me to the melting pot every few months. Fortunately, the one by us went out of business. What a pain in the ass place.
     
  6. gilaet

    gilaet Xanax Service Dog Staff Member

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    1 stick unsalted butter (4 ounces)
    1/2 cup and 2 tablespoons all-purpose flour
    1 quart whole milk, at room temperature
    Pinch fresh nutmeg
    Sea salt and white pepper
    1 cup grated fontina
    1/2 pound thinly sliced prosciutto, julienned
    1 pound dry rigatoni
    3 tablespoons unsalted butter, diced

    In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.

    In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

    Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
     
  7. gwartney

    gwartney Unafilliated Gold

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    Fondue was put on earth to punish me. I don't know what I did but it must have been heinous.
     
  8. Gomez

    Gomez Well-Known Member

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    Chriza - do you double dip?