RECIPES

Kugel Fettuccini with Ricotta Cheese & Roasted Almonds
From Chef Marienes Johnson


(Serves 4)
18 oz. fresh fettuccini (2 packages)
1/2 cup (4 oz's.) +2 tablespoons butter, melted
1 cup sour cream
2 cups whole milk
15 oz's. ricotta
8 oz's. fresh cheese, like Cacique fresh Mexican cheese or other fresh cheese, grated

1 tablespoon vanilla
4 eggs
1/2 cup Corinthian raisins
3/4 cup thinly sliced almonds
1/2 cup brown sugar, well packed
4 oz's. good sour cherry jelly with 2 tablespoons of kirsch or cherry liqueur
4 oz's. dried red cherries
Salt & fresh pepper to taste

Boil water and blanch fresh fettuccini for 1 or 2 minutes, and then pass the noodles through cold water. Let them drain and add 2 tablespoons of melted butter.

In a separate bowl beat the eggs with the milk, vanilla, salt, pepper, raisins, sour cream and fresh grated cheese. Once these ingredients are well mixed, add the fettuccini and, with clean hands, stir them and mix them well.

Butter a 9"x12" rectangular Pyrex or glass pan and add the above mixture. Top with melted butter, brown sugar and almonds.

Set the baking dish in a large roasting pan and pour in enough hot water to come halfway up the side of the baking dish. Loosely cover with aluminum foil, punched with about 10 holes in the top to allow the steam to escape.

Bake in a 325º oven for 20 minutes; it should be soft with a custard consistency.

Before serving, place under the broiler for a couple of minutes, or use a torch to brown the top.

To serve, cut into squares. Sprinkle with a few sliced roasted almonds and dried cherries. Decorate with fried curly parsley and dots of the red cherry jelly.

This recipes is provided by Truffles by the Sea Executive Chef, Marienes Johnson

©2005 Truffles by the Sea

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(7-30-2006)

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