Monday, August 27, 2012

Tri-colored Penne with Arugula and Truffle Oil (recipe, dairy)

Tri-colored Penne with Arugula and Truffle Oil D Serves: 4-6
This is a great one course family meal.
Prep time: 20 min.  Baking time: 30-45 min.
1 pound tri-colored penne                                  
1 stick unsalted butter                                        
1/3 cup flour                                                       
2 teaspoons dried mustard                                  
½ teaspoon black pepper
4 cups whole milk
3 cups grated sharp cheddar cheese
3-4 drops truffle oil- to taste
2 handfuls (about 2-3 ounces) baby arugula-washed and dried
1 cup panko
baking spray
6 quart pot and colander
Large skillet
Wooden spoon
13x19x2 baking pan
1.      Parboil penne according to package directions. Drain in colander. Rinse well with warm water and set aside.
2.      Preheat oven to: 375 F.
Melt butter in skillet over low heat. Mix flour with mustard and pepper and stir briskly into melted butter. Cook for two minutes. Slowly, pour milk into skillet and stir well until a white sauce has formed. Remove from heat and add grated cheese. Stir cheese into sauce until it has completely melted.
3.      Add truffle oil drop by drop. Taste after three drops. Add more if desired.
4.      Stir in arugula.
5.      Spray baking pan. Spoon penne mixture into pan. Sprinkle with crumbs. Bake 30-45 minutes until top has browned and cheese is bubbling over. Serve hot.
*Whole milk will make a creamier dish but 1% milk is delicious as well.

No comments:

Post a Comment