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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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The Silver Spoon is Italy's best-selling cookbook for over fifty years. A Barquette is a small boat-shaped pastry shell. Ingredients:
1 1/4 cup ditalini pasta (small italian tubular pasta) |
1/4 cup butter |
1/2 cup fontina cheese, grated |
1/2 cup emmenthal cheese, grated (a swiss cheese with large holes in it) |
1/2 cup caciotta chese, grated (italian artisan cheese similar to monterey jack) |
1/2 cup mozzarella cheese, finely chopped |
35-50 pate brisee barguetee shells (see my page for recipe) |
1 bechamel sauce (see my page for recipe) |
Directions:
1. Cook the pasta in salted, boiling water for 8-10 minutes until al dente. Drain and stir in the butter and all the cheeses. To serve, fill the pastry shells with a little of the pasta mixture and cover with 1-2 tbs of bechamel sauce. Place on a cookie sheet and bake in a pre-heated oven. 400 degrees until golden and bubbling.
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