Frutti Di Mare Mac n Cheese

Amount Per Serving
Calories 725		Calories from Fat 351
% Daily Value*
Total Fat 39g		60%
	Saturated Fat 24g	120%
	Trans Fat 0g
Cholesterol 304mg		101%
Sodium 980mg		41%
Total Carbohydrate 52g		17%
	Dietary Fiber 5g	20%
	Sugars 6g
Protein 39g		78%

Vitamin A 16%		Vitamin C 2%
Calcium 50%		Iron 18%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Recipe courtesy of Maggiano’s Little Italy.

1 ½ cups plain bread crumbs

1 ounce finely chopped fresh dill

1 cup grated pamigiano reggiano

½ teaspoon kosher salt

1/8 teaspoon black pepper

3 pounds 2 ounces Barilla Casarecce

6 quarts 1 cup fontina cream sauce

6 pounds 4 ounces lobster meat

3 pounds 2 ounces shredded fontina cheese

white truffles (as needed for 125 slices)

Instructions

Make the bread crumbs:

Evenly mix the dill with the bread crumbs, parmigiano, salt, and pepper.
Place them into a robot coupe and chop them all together for about 10 seconds (or crush using your hand and plastic wrap).
Transfer to a container, cover and refrigerate.

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

Place 1 cup fontina cream sauce and 4 ounces lobster meat in a sauté pan and bring to a simmer. Stir in about 3/4 cup casarecce, and cook for approximately 30 seconds or until the sauce begins to thicken. Add 2 ounces of the fontina cheese and toss gently.
Plate, making sure to bring the lobster meat to the top. Shave 5 slices of white truffle on top. Evenly distribute 1 ½ tablespoons dill bread crumbs over the entire surface of the pasta and place it under the salamander to brown the bread crumbs for about 1 minute or until a light golden brown crust is formed.