Warning. This is decadent. This is revolutionary. This is Goddess Food.
This recipe was handed down to me by my good friend and Ortho-Bionomist Miranda Monkhorst by her good friend, the exquisite hoola-hooper Patricia Mickelberry, who learned it from her Grandmother. (I’m providing reference to these women’s physical “disciplines” for good reason – this recipe could prove dangerous to a hungry spirit lacking strong connection to body).
Cook one package of good quality shell pasta.
Brown 3-4 shallots and 2-3 cloves garlic in butter.
Cut up one bundle of fresh asparagus or 2-3 broccoli stalks into bite-sized pieces.
Grate at least 8 oz each of Cheddar and Gruyere cheeses. (for at least 16 oz total)
Butter the bottom of a large dutch oven.
Lay down a thin base layer of pasta (notice the proportion of total pasta, and then divide all other ingredients by this ratio).
Add to the layer with asparagus/broccoli, shallots & garlic, cheese, salt & pepper, and several pats of good butter.
Continue layering until the dutch oven is full. Three to four layers is ideal.
Whisk one egg into one cup of milk or cream. Pour this over the dish. If it’s not enough to come to the top of the layers, repeat.
Put the lid on your dutch oven. Bake at 350 for 35-45 minutes. It’s almost done when the cream and eggs are absorbed.
Remove the lid and broil to brown the top layer of cheese.
Don’t forget to share.
One Comment
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. Thanks! I’ll try this once I drive on out to get my fave milk. What size is the pasta package? 1 pound?
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