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FareShare Gazette -- February 2012 Recipes

A home-style FareShare Gazette -- February 2012 Recipes made with Olive Oil, Ricotta Cheese, Parmesan Cheese, Salt, and Fresh Ground Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 2 cup
• 5 tbsp
• 3/4 tsp
• 1/4 tsp
• 6 oz
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.

2. 2

   Drain.

3. 3

   Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.

4. 4

   Put the spinach in a food processor; puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt and pepper.

5. 5

   Stir in half the fontina.

6. 6

   Stir the spinach mixture into the pasta.

7. 7

   Top with the remaining fontina and Parmesan.

8. 8

   Drizzle the remaining 2 tablespoons oil over the top.

9. 9

   Bake the pasta until the top is golden brown, 15 to 20 minutes.

10. 10

    Substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.

11. 11

    Parboil the potato balls in salted water to cover for 5 minutes.

12. 12

    Remove them with a slotted spoon and drain them on paper towels.

13. 13

    In a skillet cook them in 2 tablespoons each of butter and bacon fat or oil, tossing them frequently, until they are soft and golden brown.

14. 14

    Add salt, pepper and chopped parsley to taste.