Yield: Serves 10 people
Product Specs;
Rigate Pasta, boiled al dente, use 3.3. Lbs raw
Gruyere Cheese, grated (to put in sauce) 0.3,5 Lbs
Gruyere Cheese, grated (for topping) 0.3,6 Lbs
Cream Heavy 0.4,5 quarts
Salt
Freshly ground Black pepper
Cayenne pepper
Chives chopped 1/4 cup
Butter, cubed and cold (not soft or melted) 0.1,5 Lbs
Nutmeg
Onions, thinly sliced 0.7,7 Lbs
SIDINGS: Garlic bread 1 each 10 each
SIDINGS: Parmesan Cheese
FOR SERVICE:
1. Add cream to pan, add butter cubes, nutmeg, salt, pepper, parmesan cheese, gruyere cheese, bring to boil
2. Add hot pasta and toss, check seasoning
3. Sauté the onions
4. Add pasta to serving dish, Place a thin layer of sautéed onions and on the onions place a thin layer of grated Gruyere cheese. Place another layer of pasta with the sauce, another layer of onions and on the onions a layer of grated Gruyere cheese. Top with a little sauce and spread on the top gruyere cheese, lightly dust with cayenne
5. Brown under salamander until hot and until the Gruyere cheese has gratinated
6. Serve with sidings of garlic bread and Parmesan cheese
