Cook until the cheese melts, about 7 to 8 minutes. Pour the cheese and milk into a pot set over medium-low heat, and whisk in the sage leaves. Stir 1 cup of the grated Grana Padano or Parmigiano-Reggiano into the remaining crumbs. Butter a 15-by-10-inch baking dish, and coat the bottom and sides with a thin layer of some of the crumbs. Scrape the crumbs into a bowl, and let cool. When it is melted, stir in the bread crumbs, and toss until crisp and toasted, about 3 minutes. Melt the butter in a small skillet over medium heat. Grate the bread on the coarse holes of a box grater to get about 1 1/2 cups coarse crumbs. Once it is boiling, pour the pipette into the water and cook until just al dente (3 or 4 minutes shy of package cooking time). Pour the milk over the cheese, and let it sit for 30 minutes to an hour, until the cheese begins to break down and dissolve into the milk.īring a large pot of salted water to boil for pasta. Toss the fontina and cheddar in a large bowl.
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