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 Gold

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    This gonna be good :buffet:


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  2. gwartney

    gwartney Is there gas in the car? VIP

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    Looks like dried and formed jizz.
     
  3. Mark Mayonnaise

    Mark Mayonnaise You look like a tree! VIP Gold

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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 Is there gas in the car? VIP

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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 based on a true story Gold

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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 Is there gas in the car? VIP

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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?