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Ingredientes
- 2 tablespoons olive oil
- 1/3 cup diced pancetta
- 1/2 cup small diced onion
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 5 tablespoons all-purpose flour
- 3 cups milk or half-and-half
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon freshly ground nutmeg
- 1 pound cooked and peeled crawfish tails, with any fat
- 1 pound orecchiette pasta, or small shell pasta, cooked al dente, drained
- 4 ounces grated Parmigiano-Reggiano
- 4 ounces grated white Cheddar
- 4 ounces grated Gruyere
- 4 ounces grated fontina
- 1/4 cup bread crumbs
- 1/2 teaspoon Essence, recipe follows
Direcciones
- Preheat the oven to 350 degrees F.
- Set a large, wide-mouthed 6-quart pot over medium heat. Add the olive oil and pancetta to the pot and cook the pancetta until lightly browned, 3 to 4 minutes. Add the onions and garlic to the pan and cook until translucent, 3 to 4 minutes. Add the butter and flour and cook, stirring, for 3 minutes. Add the milk or half-and-half and whisk until smooth. Bring to a boil then reduce the heat to a simmer. Season with the salt, white pepper, and nutmeg and cook for 3 minutes. Add the crawfish to the pot and stir to combine. Remove from the heat and fold in the cooked pasta and grated cheeses. Stir to combine well. Transfer to a 3-quart baking dish such as a 9 by 13-inch casserole. In a small bowl, combine the bread crumbs with the Essence and sprinkle over the top of the casserole. Bake uncovered until golden brown and bubbling, 40 to 45 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 8 servings | |
| Calories 429 | |
| Calories from Fat 249 | 58% |
| Total Fat 28.11g | 35% |
| Saturated Fat 15.12g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 951mg | 40% |
| Potassium 389mg | 11% |
| Total Carbs 12.46g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.92g | 4% |
| Protein 30.98g | 50% |
