corn shells n'cheese with sun dried tomatoes

prep time:  tbd
cook time:  tbd
servings:  4

1 pound corn shells
2 anchovies
4 - 5 sundried tomatoes
8 ounces mascarpone
1/2 cup milk
1/2 cup cream
1 cup tightly packed grated parmesan cheese + more to taste
2 tablespoons unsalted butter
1 sprig of thyme - garnish

1.  bring a large pot of water to a rolling boil and salt generously.  drop in pasta.  preheat oven to broil.  meanwhile, add a tablespoon of butter to a large frying pan over medium heat.  add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter.  add the cream and milk and cook for a minute.  allow to rest.

2.  in a large blender, add the garlic mixture along with the mascarpone, paremsan, sundried tomatoes and anchovies.  blend  until combined.

3.  when shells are al dente, drain and add to a baking dish.  pour the cheese mixture over the shells and mix to combine.  season with slat and pepper.  thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.

4.  pop the shells under the broiler for about 1 minute or two until the cheese begins to bubble and brown.

- goop, october 2013

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