Dear Friends and Bloggy Buddies,
As you may know, I am in a recipe contest over at Secrets in the Sauce: Recipes. I was a semi-finalist and then because of an error was not on the poll so I was made a finalist.
So now, more than ever, I need your votes. I really want to win this contest. The prizes are really cool, don't get me wrong, but I want to win more so for the bragging rights than anything else.
So I am asking you to go over and take 5 seconds to make a comment and leave your vote. If you are the writer of a blog, would you also take 5 minutes to make a post asking your readers to vote for me too.
I would really, really appreciate your support. It would mean more to me than I could ever say. Thank you in advance for the votes and support.
I will leave this post with a copy of the recipe. It is truly one of my favorites.
~Jen
Baked Rigatoni with Bechamel Sause and Procciutto aka Fancy Mac-n-Cheese
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart half and half
Pinch fresh nutmeg
salt and pepper to taste
1 cup grated fontella cheese
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced
Preheat oven to 400 degrees F.
Bechamel sauce:
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, cheese, prosciutto and season with salt and pepper. Set aside.
In a large pot, bring to a boil 6 quarts of salted water (Start pot at the same time you start the sauce). 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. Bake in oven for 30 minutes.
As you may know, I am in a recipe contest over at Secrets in the Sauce: Recipes. I was a semi-finalist and then because of an error was not on the poll so I was made a finalist.
So now, more than ever, I need your votes. I really want to win this contest. The prizes are really cool, don't get me wrong, but I want to win more so for the bragging rights than anything else.
So I am asking you to go over and take 5 seconds to make a comment and leave your vote. If you are the writer of a blog, would you also take 5 minutes to make a post asking your readers to vote for me too.
I would really, really appreciate your support. It would mean more to me than I could ever say. Thank you in advance for the votes and support.
I will leave this post with a copy of the recipe. It is truly one of my favorites.
~Jen
Baked Rigatoni with Bechamel Sause and Procciutto aka Fancy Mac-n-Cheese
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart half and half
Pinch fresh nutmeg
salt and pepper to taste
1 cup grated fontella cheese
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced
Preheat oven to 400 degrees F.
Bechamel sauce:
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, cheese, prosciutto and season with salt and pepper. Set aside.
In a large pot, bring to a boil 6 quarts of salted water (Start pot at the same time you start the sauce). 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. Bake in oven for 30 minutes.
10 comments:
I voted - your fancy-pants Mac-n-Cheese is going to WIN!
I just voted for you. Good luck!! That dish sounds really, really good:-)
I just put in my vote! I'm so excited for you, I don't know how you can't win...and now I'm craving this stuff...I think I'll make it for dinner!
Sounds delish!
I love this recipe! I just voted for you too.
I've cast my vote for you! Good luck... I really hope you win!
Um, I believe you were made a finalist because your recipe was the only one that all three picked. I'm heading over to vote now. I'm frankly surprised that a few of the recipes made it to the finals. But that's just grumpy ol' me talking since mine didn't! :)
Yummy! I voted--hope you win!!
I'm heading over right now! Keeping my fingers crossed!
Cross my fingers! I just voted for you!
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