Lisce With Cream Sauce
1½ cups Penne Lisce pasta
3 quarts boiling water
3 teaspoons salt
1/4 cup bread or cracker crumbs
1 tablespoon butter for baking
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
- Add pasta to the salted boiling
water, and cook it until is al dente (cooked so as to be firm but not
- To prepare the sauce, melt the
butter in a saucepan, add the flour, salt, and pepper, stir until
smooth, and gradually add the milk, which must be hot, stirring rapidly
so that no lumps form.
- Cook the cream sauce until it
thickens and then
add it to the pasta. Pour all into a baking dish, sprinkle the bread
or cracker crumbs over the top, dot with butter, and bake until the
crumbs are brown. Serve hot.
|Did You Know?
pasta is traditionally cooked al dente (Italian: "firm to the bite",
meaning not too soft).
Outside Italy, dry pasta is frequently made from other types of flour
(such as wheat flour), but this yields a softer product that cannot be
cooked al dente.
There are many types of wheat flour with varying gluten and protein
depending on variety of grain used.
Particular varieties of pasta may also use other grains and milling
methods to make the flour, as specified by law.
Some pasta varieties, such as pizzoccheri, are made from buckwheat
Fresh pasta may include eggs (pasta all'uovo 'egg pasta').
Whole wheat pasta has become increasingly popular because of its
perceived health benefits. Most whole wheat pastas have a mixture of
whole grain and regular grain ingredients.