SAUCE MAGAZINE
January 2009
INGREDIENTS
2 cups fonduta cream (recipe follows)
½ lb. macaroni, penne or bow tie pasta
¼ cup Riesling
½ cup heavy cream
12 oz. lobster meat
2 Tbsp. unsalted butter
Bread crumbs
PREPARATION
• Prepare the fonduta cream.
• Cook the pasta according to the package directions.
• In a 2-quart sauce pot, combine 2 cups fonduta cream, the Riesling and the heavy cream and bring to a simmer over medium-low heat (be careful to not scorch).
• Add the lobster meat and simmer for 1 minute or until the lobster is heated through; remove from the heat. Swirl in the butter and adjust the seasoning, if necessary. Stir in the cooked pasta.
• Transfer the warm ingredients to a casserole dish.
• Top with the bread crumbs and broil until browned.
Fonduta Cream
½ cup minced white onion
4 Tbsp. (½ stick) butter
½ cup all-purpose flour
1 cup Riesling
½ cup 40 percent whipping cream
1½ cups whole milk
¾ lb. Fontina Val d'Aosta (or any Fontina or Gruyère cheese), grated
Pinch mace or fresh nutmeg
Salt and pepper to taste
• Sauté the onion in the butter until softened.
• Stir in the flour and cook over low heat for 5 minutes.
• Add Riesling and whisk to combine. Add the whipping cream and whole milk and bring to a simmer.
• Add the cheese, whisking until melted.
• Season to taste with mace or nutmeg, salt and pepper.
