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Goat “Mac” with Crumbled Biscotti




Source of Recipe


Internet


List of Ingredients




½ lb. pasta: Cavatappi (corkscrew), Elbow-shaped or Macaroni
3 T Butter
3 T Flour
3 C Heavy Whipping Cream (We use Shetler Farms)
12 oz. Goat Cheese
Salt
Pepper
White Truffle Oil
Crumbled Biscotti (See recipe below.)



Recipe



Cook pasta in boiling salted water until al dente. Immediately shock in cold water to stop cooking process.

Preheat oven to 350 degrees.

Melt butter in saucepan; add flour slowly to form roux. Roux is done when begins to darken.

Add cold heavy cream and stir until thickened.

Add goat cheese and stir until melted.

Season to taste with salt and pepper.

Toss pasta in sauce.

Spread in baking dish, cover with foil and bake for twenty minutes.

Drizzle with White truffle oil (a little goes a long way) and top with crumbled biscotti.

Biscotti
(Makes 18 pieces)
1 C granulated sugar
3 eggs
1/4 C butter, melted
1 t aniseed, crushed
1 t orange extract
2 C all-purpose flour, sifted
2 t baking powder
3/4 Cwhole almonds


Preheat oven to 350 degrees.

Beat sugar and eggs together until creamy. Beat in melted butter, aniseed, and orange extract.

Mix together flour and baking powder. Add to the batter and beat until well blended.

Stir in the nuts.

Place the dough in the refrigerator and chill for at least 1 hour. (The chilled dough can be kept refrigerated for up to 3 days.)

Shape the dough into a 9 x 6-inch oval 1 1/2 inches thick and place on an ungreased baking sheet. Bake for 20 to 25 minutes, or until firm and lightly browned. Remove the pan from the oven and cool slightly.

Transfer the dough to a cutting board and slice diagonally into 1/2-inch thick pieces. Arrange, cut side down, on the baking sheet and return to the oven. Bake an additional 15 minutes.

Transfer the baked Biscotti to wire racks to cool.