Post by scottielass on Oct 2, 2007 20:23:30 GMT -5
This one isn't for the faint of heart ...
4 Links (approx 1 lb) Linguisa Sausage
1-16 oz package of Gnocchi Shaped Pasta Shells
3 cups Buttermilk
1 3/4 cups Ricotta Cheese
3/4 cup Smoked Gouda
3/4 cup Sharp Cheddar
1/2 cup Gruyere
4 medium Cipollini onions
2 Large Eggs
Salt & Pepper to taste
Set a large pot of water to boil for the pasta. Salt the water generously (3 tbsp or so).
While water is coming to boil...
Remove sausage from casing. Break into bite size pieces. Slice Cipollinis into thin rings.
Preheat a large pan over med. flame. Drizzle enough olive oil to lightly coast pan (I use garlic infused oil). Saute sausage pieces until nicely caramelized and just under done. Remove sausage and place on a paper towel covered plate to absorb excess grease. DO NOT drain drippings from pan.
Add Cipollinis to pan and cook until nicely caramelized (add a little more oil if pan gets dry). Remove pan from heat when onions are done.
Add pasta to boiling water. Cook until just "al dente". Drain pasta in colander.
Grate Gouda, Gruyere & Cheddar. In a large bowl, combine buttermilk, eggs and ricotta. Add salt & pepper to taste and stir until well blended. Add in cheeses and stir until consistently blended. Add in Linguisa and mix well. Add in pasta (I do this in thirds instead of all at once) and blend until well mixed again.
Pour mixture into a non-stick or well butter 9X13 casserole dish. Spoon Cipollinis evenly on top.
Let this set overnight in the fridge.
Preheat oven to 350 degrees. Cover dish with foil. Bake 20 minutes. Remove foil and bake another 20-25 minutes.
Enjoy and make sure to take your cholesterol meds ;D
4 Links (approx 1 lb) Linguisa Sausage
1-16 oz package of Gnocchi Shaped Pasta Shells
3 cups Buttermilk
1 3/4 cups Ricotta Cheese
3/4 cup Smoked Gouda
3/4 cup Sharp Cheddar
1/2 cup Gruyere
4 medium Cipollini onions
2 Large Eggs
Salt & Pepper to taste
Set a large pot of water to boil for the pasta. Salt the water generously (3 tbsp or so).
While water is coming to boil...
Remove sausage from casing. Break into bite size pieces. Slice Cipollinis into thin rings.
Preheat a large pan over med. flame. Drizzle enough olive oil to lightly coast pan (I use garlic infused oil). Saute sausage pieces until nicely caramelized and just under done. Remove sausage and place on a paper towel covered plate to absorb excess grease. DO NOT drain drippings from pan.
Add Cipollinis to pan and cook until nicely caramelized (add a little more oil if pan gets dry). Remove pan from heat when onions are done.
Add pasta to boiling water. Cook until just "al dente". Drain pasta in colander.
Grate Gouda, Gruyere & Cheddar. In a large bowl, combine buttermilk, eggs and ricotta. Add salt & pepper to taste and stir until well blended. Add in cheeses and stir until consistently blended. Add in Linguisa and mix well. Add in pasta (I do this in thirds instead of all at once) and blend until well mixed again.
Pour mixture into a non-stick or well butter 9X13 casserole dish. Spoon Cipollinis evenly on top.
Let this set overnight in the fridge.
Preheat oven to 350 degrees. Cover dish with foil. Bake 20 minutes. Remove foil and bake another 20-25 minutes.
Enjoy and make sure to take your cholesterol meds ;D