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LOCAL FLAVOR -Latitude 44 Bistro Mac and Cheese with Smoked Gouda and Pancetta

Owner and Executive Chef David Allen, far right, with Chef Bevan Gertsch-Cochran and Laura Glebus at the newly expanded Latitude 44 Bistro on U.S. Avenue in Plattsburgh.

Owner and Executive Chef David Allen, far right, with Chef Bevan Gertsch-Cochran and Laura Glebus at the newly expanded Latitude 44 Bistro on U.S. Avenue in Plattsburgh. Photo by Shawn Ryan.

— “The people that I’ve met, becoming part of Plattsburgh’s community, I really enjoy that. I love socializing with the customers, I love when they enjoy things. I love creating the new family that I have here. We’re constantly trying to push the palette of Plattsburgh and seeing how far we can take it; learning, and just continuing to enjoy what we do.”

INGREDIENTS:• 1 Tablespoon Vegetable Oil

• 6 Ounces Pancetta Medium Dice

• 1 Tablespoon Garlic Minced

• 4 Ounces White Wine

• 10 Ounces Heavy Cream

• 2 Ounces Parmesan Cheese Grated

• Salt and White Pepper To Taste

• 6 Ounces Cooked Penne Pasta

• 4 Ounces Smoked Gouda Grated

TO PREPARE:In Sauce pot add Vegetable oil and Pancetta Render Pancetta. Add Shallots and Garlic, Sweat until translucent. Deglaze with White Wine and Reduce by one-half. Add Heavy Cream and Parmesan Cheese Reduce until thick.

Fold Penne Pasta in Sauce, Salt and White Pepper to Taste.

Place in serving bowl, top with Smoked Gouda and enjoy.

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