This caught my attention BIG time this morning in the paper (as always, my revisions, additions, etc. are denoted by an *)
(serves 6-8)
Butter*, as needed
Sea* salt, as needed
1 lb. pasta, such as farfalle, macaroni or shells
6 oz. Brie, rind removed and cheese cut into chunks
4 oz. cream cheese with chives*, softened and cubed
3 large eggs, lightly beaten
1 cup marscapone
3 oz. (about 3/4 cup) Pecorino-Romano*, grated
3/4 t. white* pepper
1/4 t. finely grated nutmeg
Heat oven to 375. Butter a 2 qt. gratin dish. Bring a large pot of heavily salted water to a boil. Cook pasta to al dente; drain well. Transfer hot pasta to a large bowl and toss immediately with Brie and cream cheese until melted and smooth. In a separate bowl, whisk together eggs, mascasrpone and Pecorino. Stir egg mixture into pastq. Season with pepper and nutmeg. Turn pasta into prepared pan. Bake until golden brown and bubbling, about 30 mins. Serve immediately with a wedge salad* and warm garlic bread*.
"Love is the centerpiece of thriving relationships".
Have FUN today!!
Love,
MM
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