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1 1/3 cups macaroni

½ cup dry white wine

1 Tbsp Black Truffle Oil

1 ¼ cups chicken or vegetable stock, warmed

½ cup Romano Cheese grated

1 Tbsp flour

3 oz goat or cream cheese To taste

freshly ground black pepper

Directions 1. Cook the macaroni according to the package. Drain and toss with Truffle oil. 2. Meanwhile, in small sauce pan, reduce the wine over high heat until thick, syrupy and reduced volume to about 2 tbsp. Add the stock to the reduced wine and adjust the heat to medium. 3. Mix together parmesan and flour so that the flour coats the parmesan. Add to the wine-stock mixture and stir until the cheese has been melted and mixture thickens slightly. 4. Add the pasta and cheese and stir until the cheese is completely melted. 5. Season to taste with freshly ground pepper and enjoy immediately.

Published in Appetizers & Side Dishes

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