Tuesday, September 1, 2015

Brown-butter sage with blue cheese and a pesto & walnut topping

Tasty and delicious. Don't skimp on the walnut topping! Next time I'm going to try more bleu cheese.

Brown-butter sage with blue cheese and a pesto & walnut topping
adapted from Jamie Oliver

2 Tbs. butter + 3 Tbs. for browning
3 Tbs. flour
6 cloves garlic, peeled and finely sliced
4 bay leaves
3 cups  milk
1 lb. macaroni
handful of walnuts
couple sprigs of thyme
125 g bleu cheese, crumbled and divided
2 splashes Worcestershire sauce, optional
1 grating nutmeg, optional
6 sage leaves
basil pesto, for garnish

1. Melt butter in oven-proof sauce pan on low, add flour, turn to medium and stir until roux is formed.
2. Add sliced garlic and cook until golden and garlic is sticky, stirring constantly.
3. Add bay leaves and slowly whisk in milk.
4. Bring to a boil, then turn to low and leave simmering. Stir in ¾ or so of the bleu cheese until well combined with sauce.
5. In a separate small pan, fry the sage leaves with the 3 Tbs. butter over low heat until darkened and nutty.
6. Add cooked pasta to sauce, stir in browned butter, the rest of the blue cheese crumbles, and optional ingredients.. Salt and pepper to taste.
7. Place macaroni mixture in oven pan. Coarsely chop walnuts and thyme together, and scatter on top of pasta.
8. Bake for 30 minutes at 425F, until walnuts are golden and thyme has crisped.
9. Serve with dollops of basil pesto on top.

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