Torta Di Formaggio Recipes

TORTA DI FORMAGGIO

Steps:

• Cream cheese and butter in a mixer until smooth.
• Line a terrine with plastic wrap and spread a thin layer of mixture over bottom.
• Place in freezer until firm.
• Cover with a thin layer of tomatoes,then cheese, chill again.
• Spread a thin layer of pesto and then repeat layers until terrine is filled, ending with cheese.
• Chill until firm, unmold and top with tomato rose, using basil as leaves and chives (or green onions) as stems.
• Yield is approximate.

PASTA FORMAGGIO

Steps:

• In medium saucepan, melt butter.
• Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
• Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
• Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
• Cook over medium heat until sauce begins to thicken.
• The fattier the milk, the thicker the sauce.
• Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
• Stir in tomato paste.
• Pour cheese sauce over cooked pasta.
• Stir in peas.
• Serve at once.
• If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
• (I never do this step.).