1 tsp fresh cracked black pepper, plus more to taste
Fresh parsley, finely chopped, for garnish
Instructions
Preheat oven to 350 degrees.
Bring a large pot of water to a boil, season generously with salt. Add the pasta and cook until just al dente, about 6 minutes, drain and set aside.
Add 2 tbsp (1 oz) butter to a medium skillet set over medium-high heat. Once melted, add the breadcrumbs, stirring often until evenly coated and lightly golden brown; about 3 – 5 minutes. Set aside.
In a large skillet or sauce pan, melt the remaining 6 tbsp (3 oz) butter over medium heat. Whisk in the flour until smooth, continue to whisk frequently for 2 – 3 minutes, allowing the flour to cook down; color may turn more golden.
Slowly add the milk in batches, whisking constantly until there are no lumps. Increase heat, bringing to a simmer (continue whisking to prevent burning). Simmer for 3 – 5 minutes, whisking regularly, allowing sauce to thicken.
Remove pan from heat and whisk in the cheeses until melted and smooth. Add salt and pepper, plus more to taste.
Add the drained, cooked pasta, stirring until evenly coated. Alternatively, this can be done in a large mixing bowl if pan is too small.
Transfer mac and cheese to a 9×13 baking dish and top with toasted breadcrumbs. Bake for 15 – 20 minutes.
Serve immediately. Garnish with fresh parsley.
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Place a large pot or Dutch oven over medium heat. Add bacon and cook until crispy.
Remove some bacon if you’d like to reserve for the top, otherwise add in your onion and cook another 3 minutes.
Add corn and garlic and cook another 4 minutes. Pour in chicken broth and bring heat up to medium high. Once simmering, add potatoes, salt, pepper, paprika, parsley and thyme.
Reduce heat then cook, uncovered for 10 minutes.
Add zucchini and squash and cook until the potatoes are soft and ready.
Take two cups of the soup out and blend it in a blender until smooth then add back into the soup (this creates the chowder consistency). Stir in cheese until melted, add half and half and then bring back up to heat then serve with extra bacon on top!
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This dish is beautiful, tasty, and so fragrant. The crust is green because of the parsley, which goes into the food processor with the flour and turns into a greenish, delicious powder. The filling is also flavorful, with an extra special texture from the caramelized onion. The acidity of the tomatoes, the freshness of the basil, and the saltiness of the cheese make this recipe perfect! This recipe goes really well as an appetizer, as a side dish, or even as a main dish.
Ingredients
Scale
Crust
1 and 1/2 cup flour
1 cup of parsley leaves, well washed and drained
1 tsp salt
10 tbsp cold Truly Grass Fed Unsalted Butter, chilled and in small cubes
1 egg yolk
Filling
2 tbsp Truly Grass Fed Ghee Clarified Butter
2 large onions, thinly sliced
1/4 cup Porto or red wine
1 tbsp sugar
15 oz ripe tomatoes, of choice
4 oz Truly Grass Fed Natural Aged Cheddar Cheese, shredded
2 tbsp fresh basil leaves
Olive oil
Salt and black pepper
Instructions
For the crust, put flour and parsley in the bowl of a food processor and pulse until you get a greenish powder. Place it into a bowl, add the salt and butter and crumble it with the tip of your fingers.
Add the yolk and work on the crust until you get a soft ball that unsticks of your hands (add 1 or 2 tbsp of iced water if it’s too dry, or a little bit of flour if it is too sticky).
Wrap the dough in plastic film and take it to the fridge to chill for 30 minutes or up to 2 days.
For the filling, melt the ghee in a medium saucepan; add the onion and 1 tsp of salt and stir. Cook it in medium heat for about 10 minutes, mixing once in a while, until the slices are soft. Add the wine, sugar, pepper and cook it for another 5 minutes, until the onion is golden and caramelized. Season again with salt and pepper and set aside in a bowl. Let it cool completely before assembling the crostata.
Cut tomatoes in 1/4” slices and set them aside.
Cut a rectangle of parchment paper (about 12”x14”). Take the dough off the fridge and place it in the center of the paper. With a rolling pin,open up a disk of about 12” in diameter and 1/8” thick.
Place the onion in the center of the circle and spread it towards the edges, leaving a 2” rim outside. Spread the cheese and basil leaves over the onion layer, arrange the tomatoes on top in an overlapping pattern. Season the tomatoes with salt and pepper.
Fold the crust to the inside making a 2” in the border.
Carefully transfer crostata with parchment paper to the baking tray. Drizzle the tomatoes with olive oil and take them to the fridge for 15 minutes. Meanwhile, heat the oven to 350Fº/180ºC (medium).
Bake the crostata for about 35 to 40 minutes until you get a perfectly golden-brown crust on all sides. Let it cool for 10 minutes and transfer with care to a serving plate.
Combine warm milk, active yeast, oil, egg yolk and honey in a vase and let it sit for 15 minutes.
Combine all purpose flour and salt. Add the butter and combine with the flour, pour in the wet mixture and knead until soft.
Let it rise for 1 hour.
Divide in 8-12 balls. Grease an iron skillet and arrange the balls in the borders. Let it rise 1 more hour.
Meanwhile, mix all dip ingredients.
To make the glaze combine honey and ghee.
Preheat the oven to 375º.
Bake for 20 minutes, remove from the oven, brush with honey and ghee mixture, add the dip and cover the dip with cheddar cheese. Bake for 15 more minutes or until golden brown.
2 Green Onions, thinly sliced, including the greens of the onions
Red Pepper Flakes
Instructions
Preheat the oven to 400°.
Prick potatoes all over with a fork and rub with ghee; season with salt and pepper.
Place potatoes on a baking sheet. Roast for around 45 minutes.
Halve potatoes and scoop out flesh leaving the borders untouched.
Brush both sides of potatoes with ghee and season insides with salt and pepper.
Cook the bacon strips in a frying pan on medium-low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
Divide cheese and bacon among potatoes and broil until cheese is melted, about 2 minutes. Serve topped with sour cream, chives, red pepper flakes and black pepper.