Penne con Canestrato (Recipes) - DeLaurenti - Specialty Food and Wine

Here's a perfect winter dinner - baked pasta in a white sauce with Canestrato Pugliese, a hard sheep's milk cheese, mixed in for good measure.

Preheat oven to 350 degrees.

Cook the pasta in a large pot boiling, salted water until al dente.

While pasta is cooking, prepare bechamel sauce: melt half the butter and add the flour, stirring continuously with a wooden spoon. Add the milk and cook until it thickens, stirring continuously. Add salt, pepper and nutmeg to taste.

Butter an oven-proof baking dish and sprinkle with half of the bread crumbs. Combine the drained pasta with the bechamel sauce, adding the cheese and olives. Mix well then transfer to the baking dish. Sprinkle with the remaining butter and bread crumbs. Bake in oven until golden brown - about 15 minutes.

Penne con Canestrato
Serves 4 1 pound penne pasta 4 ounces unsalted butter 1/2 cup flour 2 cups milk salt and pepper pinch of nutmeg 4 tablespoons bread crumbs 10 ounces aged Canestrato Pugliese cheese, cubed 4 ounces pitted black olives, chopped (Kalamata)	Here's a perfect winter dinner - baked pasta in a white sauce with Canestrato Pugliese, a hard sheep's milk cheese, mixed in for good measure. Preheat oven to 350 degrees. Cook the pasta in a large pot boiling, salted water until al dente. While pasta is cooking, prepare bechamel sauce: melt half the butter and add the flour, stirring continuously with a wooden spoon. Add the milk and cook until it thickens, stirring continuously. Add salt, pepper and nutmeg to taste. Butter an oven-proof baking dish and sprinkle with half of the bread crumbs. Combine the drained pasta with the bechamel sauce, adding the cheese and olives. Mix well then transfer to the baking dish. Sprinkle with the remaining butter and bread crumbs. Bake in oven until golden brown - about 15 minutes. Serving Suggestions and Tips: A nice dry red (Chianti or other Sangiovese) goes great with this dish.
Posted by Pat on December 13, 2006 6:57 PM