Truffled Butternut Squash Trotolle & Cheese


TRUFFLED MAC & CHEESE BUTTERNUT SQUASH” width=”300″ height=”300″ />

Ingredients 
2 cups butternut squash peeled, cubed in 1″ pieces
1 pound dry Trottole or Macaroni pasta
2 cups shredded guyere
2 cups shredded white cheddar
1/2 cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
1/2 cup AP flour
 1+ 4 tablespoons Garlic Infused Olive Oil
1 tablespoon Truffle Infused Olive Oil
1 large shallot finely minced
2 teaspoons salt
fresh ground pepper to taste
Preheat the oven to 375 F.
Grease a 13″ x 9″ baking dish with garlic olive oil.
Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer.  Simmer for approximately 15 or until the squash is fork tender.  Drain and reserve.
Bring a large stock pot of salted water to a full boil.  Add the pasta and cook based on the package instructions to al dente.
In a large stock pot, heat the garlic olive oil over medium heat.  Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden.  Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.
Slowly pour the milk into the flour roux, whisking constantly.  Add the cream and continue whisking until thickened.
Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth.  Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine.  Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese.  Stir to melt and combine.  Taste for seasoning and adjust with salt and pepper if desired.
Add the truffle oil, and the pasta.  Mix well and pour into the prepared baking dish.  Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Serves 6-8

Sicilian Salmoriglio Sauce w/ Mango Salsa


TGIF! Beautiful weekend a head of us!!!

Usually drizzled on swordfish or tuna, this sauce works well on any meaty white fish. Just broil the fish and spoon on the sauce or use some as a marinade for a couple of hours. Salmoriglio, also known as salmorigano, is also a good marinade for a roast pork loin. Rub the meat with a paste of garlic and oregano, baste with the mixture while cooking and spoon a little of the sauce on after cooking. This is great with broccoli or cauliflower with olives and toasted breadcrumbs.

Makes ¾ cup, enough for 4 portions of fish

2 tablespoons dried oregano
2 teaspoons finely minced garlic
½ to ¾ cup extra virgin olive oil
3 tablespoons lemon juice
½ teaspoon freshly ground black pepper
½ teaspoon salt
2 tablespoons chopped parsley
2 tablespoons water (optional)
3-4 large Tablespoons of Mango Salsa
1 tsp. Mango balsamic vinegar

Combine the oregano and garlic in a mortar. Grind with a pestle and gradually add ¼ cup extra virgin olive oil to make a paste. Add the lemon juice, salt, pepper and parsley and mix well. Gradually beat in the rest of the olive oil. One can also assemble this marinade in your blender. Top your swordfish with the Mango salsa: Chopped mangoes, tomatoes, cilantro, fresh herbs and Mango balsamic.