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Griddled Fettuccine And Romano Cake With Shrimp, Crabmeat And Artichokes, Topped With Wisconsin Cheese, Butter And Basil


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5 ounces Wisconsin Feta cheese, room temperature

5 ounces Wisconsin French-style semi-soft cheese (such as Port Salut), room temperature

1 stick (1/2 cup) unsalted butter, softened

3 tablespoons chopped fresh basil

3 egg yolks

1/2 cup whipping cream

3 tablespoons chopped mixed fresh herbs (parsley, basil, thyme, etc.)

16 ounces cooked fettuccine, oiled and chilled

1/4 cup grated Wisconsin Romano or Parmesan cheese

3 tablespoons dry bread crumbs

Salt and pepper, to taste

Vegetable oil

4 large poached artichoke hearts (Canned may be substituted. Rinse and drain well.)

8 large cooked shrimp, peeled and deveined

8 ounces lump crabmeat, picked

8 large tomato slices, about 1/4 inch thick

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