Pizzocheri with Potatoes and Leeks

4 Servings

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Pizzocheri with Potatoes and Leeks Ingredients

1 Garlic clove, smashed	Salt and freshly ground
6 tb Unsalted butter	4 oz Fontina cheese, cut into
4 c Thinly sliced clean leeks	1/2 c Grated Parmesan cheese
1 lg Yukon potato or boiling	Salt and freshly ground
12 oz Dried packed Pizzocheri

Instructions for Pizzocheri with Potatoes and Leeks

Preheat oven to 400 degrees F. Rub the bottom of a gratin dish with the garlic and then discard. Lavishly butter the bottom of the gratin dish with 2 tablespoons of the butter. In a pot of salted boiling water cook the leeks and potatoes for 5 minutes. If you are using dried pasta, add it to the pot and cook for 5 minutes or until it is almost cooked, but not thoroughly. (If you are using a fresh dough, then cook for 2 minutes only. Pasta must remain firm because it continues to cook in the oven). Drain the potatoes, leeks and pasta and divide in two. Place half in the bottom of baking dish and season with salt and pepper. Dot with 2 tablespoons butter, half of Fontina cheese and half of Parmesan. Layer with remaining pasta, potatoes and leeks. Season with salt and pepper and top with Fontina and Parmesan. Dot with remaining butter and bake for 5 minutes only, until cheeses have melted and dish is bubbling hot. Serve immediately. Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW PS6536, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW PS6536 Posted to MC-Recipe Digest V1 #549 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997

Main Ingredient: PastaCuisine: Uncategorized