Courtesy of Brass Elephant, 924 N. Charles Street, Baltimore 410-547-8480
Orecchiette pasta with white truffle oil, white cheddar, fontina and gruyere cheeses
1 quart milk
1/4 yellow onion
1 bay leaf
2 cloves
1/2 pound white cheddar
1/2 pound gruyere
1/2 pound fontina
pinch of salt
1 1/2 teaspoon nutmeg
1 teaspoon white pepper
white truffle oil
1 pound pasta
Bring small pot of salted water to a boil. Add your favorite pasta to water. When Pasta is al dente, strain and cool. Add milk to a pot with onion, clove, and bay leaf. Grate all of the cheeses. When the milk has started to simmer, stir in the cheeses. Season with nutmeg, salt, and pepper. Strain cheese sauce. Then add the pasta to the cheese sauce.
At the restaurant we finish ours with a drizzle of white truffle oil and then bake it in the oven. This gives the dish some texture and intense flavor. Also, don’t limit yourself to these cheeses, try some of your favorites as well. Enjoy!
