Pasta. Cheese. Cream. Layered and heated together until bubbling. This sounded *right* up my alley. At least, that’s what I thought when I saw this recipe: White Lasagne with Parmigiano Besciamella (Lasagne in Bianco) in Gourmet magazine a few months ago.
I found the original recipe in Gourmet years ago. I don’t follow it exactly, rather it is the inspiring recipe for whatever meats/cheeses/herbs I either have in my fridge or think will compliment what I’m serving it with/serving it for. The one change I always make is using fresh herbs (about 1 Tbsp) instead of the dried herbs called for in the recipe. The loaf shown here was made with Sopressata, Rosemary and Gruyere (that I cut into small dice). And I would urge you to be generous (and not leave out!) the sprinkling of coarse salt on the outside of the loaf–it adds greatly to the finished bread. (And if it is a health concern for any one you may be serving it to, it flicks right off, so everyone can be happy! *smile*)
Was out visiting family for a long weekend, and managed to fit in a few of my favorite treats while I was there: A visit to Peet’s for a great cup of coffee…then on to The Cheese Board Collective for a Sourdough Cheese Roll…
A few months back I posted a recipe for Mascarpone and Herb Stuffed Roast Chicken. At the time I said I would try using butter in place of the mascarpone and see how it measured up…so I did. And while it was a moist, flavorful bird, it wasn’t anything near as scrumptious as the version with the mascarpone. Good to know it’s worth picking up that extra ingredient on occasion!
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