Capellini Cornell

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Wisconsin Cheese

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Ingredients

For 6 servings:

1/2 pound Capellini, Vermicelli, or very thin spaghetti

Olive oil, as needed

3 tablespoons butter, divided

1/3 cup onions, small diced

1/2 teaspoon garlic, minced

2 1/2 ounces Cream Cheese

1/4 teaspoon fennel, ground

1/2 teaspoon pepper, coarse ground

1/2 teaspoon Tabasco sauce

1/2 cup whole milk, warmed

2/3 cup (3 ounces) Wisconsin Monterey Jack cheese, shredded

1 tablespoon Olive oil

1/2 green pepper, julienned

1/2 red pepper, julienned

1/2 cup fresh mushrooms, cleaned and sliced

2 artichoke hearts, drained and sliced

For 48 servings:

4 pounds Capellini, Vermicelli, or very thin spaghetti

1 1/2 cups plus 2 tablespoons butter, divided

2 3/4 cups onions, small diced

1 1/2 tablespoons garlic, minced

1 1/4 pounds Cream Cheese

1 1/4 teaspoons fennel, ground

2 1/2 teaspoons pepper, coarse ground

2 1/2 teaspoons Tabasco sauce

4 cups whole milk, warmed

5 cups (20 ounces) Wisconsin Monterey Jack cheese, shredded

2 tablespoons Olive oil

4 green peppers, julienned

4 red peppers, julienned

14 cups fresh mushrooms, cleaned and sliced

16 artichoke hearts, drained and sliced

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