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1 lb Rigatoni 3 tb Salt
6 tb Butter, sweet 1/2 lb Sliced fontina cheese
2 pn Nutmeg 1 c Parmigiano cheese
2 pn Black pepper
4 servings
eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted
boiling water until extra al dante (they will finish cooking in the oven).
Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the
parmigiano, and nutmeg and mix well until all the pasta is coated. In a
buttered baking dish, make a layer of the pasta, a layer of the fontina
cheese, sprinkle with the parmigiano, and repeat the process until the
pasta is used up, ending with a layer of the fontina on top. Sprinkle
with parmigiano and black pepper and dot with the remaining butter. Bake
for 15 minutes, or until the cheese is melted. May be served on flat
plates.
6 tb Butter, sweet 1/2 lb Sliced fontina cheese
2 pn Nutmeg 1 c Parmigiano cheese
2 pn Black pepper
4 servings
eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted
boiling water until extra al dante (they will finish cooking in the oven).
Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the
parmigiano, and nutmeg and mix well until all the pasta is coated. In a
buttered baking dish, make a layer of the pasta, a layer of the fontina
cheese, sprinkle with the parmigiano, and repeat the process until the
pasta is used up, ending with a layer of the fontina on top. Sprinkle
with parmigiano and black pepper and dot with the remaining butter. Bake
for 15 minutes, or until the cheese is melted. May be served on flat
plates.