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8
OUNCES
rotini
1 TABLESPOON
safflower oil
2 SHALLOTS
finely chopped
2 TABLESPOONS
flour
1/2 CUP
ruby port
1 CUP
T.G. Lee low-fat milk
1 CUP
unsalted chicken stock
4 OUNCES
stilton or other blue cheese, crumbled
2 TEASPOONS
dijon mustard
1/8 TEASPOON
white pepper
1/4 CUP
dry bread crumbs
1 TEASPOON
paprika
Preheat
the oven to 350 degrees. Pour the oil into a large,
heavy-bottomed saucepan over medium heat. Add the shallots
and cook them, stirring occasionally, until they are
transparent - approximately 2 minutes. Sprinkle the
flour over the shallots and cook the mixture, stirring
continuously, for 2 minutes more.
Pour
the port into the pan and whisk slowly; add the T.G.
Lee milk and the stock in the same manner, whisking
after each addition, to form a smooth sauce. Gently
simmer the sauce for 3 minutes. Stir in half the cheese
along with the mustard and pepper. Continue stirring
until the cheese has melted.
Meanwhile,
cook the rotini in 3 quarts of boiling water with 1
1/2 teaspoons of salt. Start testing the pasta after
10 minutes and cook until it is al dente.
Drain
the rotini and combine it with the sauce, then transfer
the mixture to a baking dish. Combine the bread crumbs
with the remaining crumbled cheese and scatter the mixture
evenly over the top. Sprinkle the paprika over all and
bake the dish until the sauce is bubbling hot and top
is crisp - 20 to 25 minutes. Serve immediately.
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