INGREDIENTS: Cream sauce
1 lb., 8 oz. butter
2 cups milk
5 cups heavy cream
5 cups Parmesan cheese, grated
½ tsp. salt
¼ tsp. black pepper, freshly ground
1 tsp. nutmeg
2 lbs. prosciutto, cut into match sticks
¼ cup garlic, minced
¼ cup shallots, minced
1 cup white wine
3 lbs. spinach shredded
6 lbs. penne pasta, cooked al dente
½ oz. fresh chives, chopped
1 cup Parmesan, grated
salt and pepper to tasteDIRECTIONS:1. Preheat oven to 350°F.
2. Make the cream sauce: Heat butter, milk and cream until hot. Add cheese and seasonings. Stir until blended; cook until mixture thickens slighty, but do not boil. Hold hot (140°F or above) for use (or cool quickly per HACCP to internal temperature of 40°F or below).
3. Render prosciutto in a large, heavy stock pot for five minutes. Add garlic and shallots; cook one minute. Add wine and reduce by half.
4. Add spinach to pan and cook until it is wilted. Add cream sauce and stir until well blended.
5. Add pasta and chives and toss to combine. Season with salt and pepper to taste. Divide pasta into baking dishes and sprinkle with grated Parmesan. Bake for about 10 to 15 minutes or until the top is brown and pasta is bubbly. Serve hot.NUTRITIONAL INFORMATION: Calories 780 (63% from fat); Fat 55g (sat. 33g); Protein 34g; Carbohydrates 38g; Sodium 2240mg; Cholesterol 190mg; Fiber 3g
SERVINGS:24 servingsFrom:Bob Bourassa, Area Executive Chef, New York
PHOTO CREDIT:Photo Credit: SODEXHO MARRIOTT SERVICES