0 recipes from contoocook and beyond


l head of garlic
l-l/2 tbsps. olive oil
2 large shallots, minced
2 cups whole milk
2 cups whipping cream
l/2 tsp. chopped fresh thyme
l/8 tsp. finely grated lemon eel
8 oz. extra sharp cheddar cheese shredded
l/2 cup grated parmesan
l lb. ditalini pasta
8 oz. ham cut into l/4″ pieces (about 2 cups)
l tbsps. chopped fresh parsley
Heat oven 350. cut top l/4″ off head of garlic to expose cloves. Place garlic cut side up on sheet of foil. Drizzle with l/2 tbsps. oil; sprinkle with s&p. Wrap garlic with foil to enclose tightly. Bake until skin is golden brown and cloves are tender about 55 mins. Cool. Squeeze cloves from skin. Heat remaining l tbsps. oil in large saucepna over med heat. Add shallots; saute until tender about 4 mins. Whisk in milk, cream, thyme, lemon peel and garlic. Simmer o ver med heat until reduced to 2-3/4 cups about 30 mins. Reduce heat to low. gradually stir in cheeses. Meanwhile cook pasta until tender but still firm to bite. Drain. Toss cheese sauce, pasta, ham and parsley in large bowl. Season to taste with s&p. Serves 6 Bon Appetit Sept. 2003

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