Recipe - Macaroni And Fontina Cheese (Rosengarten)

1 tablespoon Olive oil
1 md Onion; thinly cut or sliced up
1 Clove garlic; minced
4 small Bell peppers; *see note
2 small Zucchini; *see note
2 small Yellow crookneck squash;
*see note
Salt and pepper; to taste
8 ounce Penne pasta tubes
3 tablespoon Unsalted butter
3 tablespoon Allpurpose flour
2 Sprigs fresh rosemary
4 Fresh sage leaves
1 Bay leaf
1 One half cup Milk
1 One fourth cup Grated Italian fontina
cheese

PREP NOTES:

* 4 small yellow and/or orange bell peppers, trimmed and cut into very thin
strips

* 2 small zucchini (6 ounces total), cut crosswise into thin slices, then
into thin strips

* 2 small yellow crookneck squash (6 ounces each), cut crosswise into thin
slices, then into thin strips

Rinse the herbs. They may be left whole or coarsely chopped. They are used
to infuse the white sauce and will be removed when strained.

PREP: Heat the olive oil in a large nonstick skillet over moderate heat and
stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook,
stirring, for 1 minute. Raise the heat slightly and add the bell peppers.
Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook,
stirring for 2 minutes. Season with salt and pepper and set aside.

Cook the pasta in a large kettle of boiling salted water for 4 minutes.
Drain the pasta and rinse it with cold water.

Heat the butter in a mediumsize heavy saucepan over moderate to moderately
high heat until it becomes a medium nutty brown, being careful not to burn
it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring
constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to
5 minutes, or until sauce is very thickthe consistancy of sour cream.
Strain the sauce and season well with salt and pepper. Cool slightly.

Preheat the oven to 425 degrees.

Return the pasta to the same large kettle and stir in the sauce. Add the
vegetables and 1 cup grated fontina and blend completely. Place the mixture
in a deep earthenware or glass baking dish (about 9 inches by 13 inches by
2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until
the pasta is brown and crunchy on top. Yield: 6 servings

Suggested drink: Sauvignon, Castello della Sala, Umbria

TASTE (from TV Food Network) SHOW #TS1G07; hosted by David Rosengarten.

Notes: The New Mac and cheese taps into it's Italian Roots. Fontina,
vegetables, Penne.

from Pat Hanneman (Kitpath) 98Mar12, a McBuster production

Recipe by: Dean and Deluca Cookbook, Rosengarten

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 12,
1998