Ingredients:
for farofa
- ½ cup (tea) chopped bacon (60 g)
- 3 minced garlic cloves (15 g)
- 1 cup (tea) of cooked pine nuts (150 g)
- ½ cup (tea) of coarsely grated stale bread (35 g)
- 2 tablespoons chopped parsley (10 g)
- salt to taste
for the sauce
- 6 tablespoons butter (84 g)
- 6 tablespoons of wheat flour (60 g)
- 1 liter of milk at room temperature
- 1 cup (tea) of fresh cream (240 ml)
- 2 ½ cups (tea) of grated Colonial cheese (180 g)
- ½ cup (tea) grated Parmesan cheese (40 g)
- salt to taste
- nutmeg to taste
For mass
- salt to taste
- 1 package of Tortilhone Isabela (500 g)
Preparation mode:
Farofa
In a non-stick frying pan, cook the bacon over medium heat until golden. Add the garlic and sauté until it changes color. Add the pine nuts and mix. Add breadcrumbs, chopped parsley and stir. Season with salt and set aside.
Sauce
Place a medium saucepan over low heat and melt the butter. Add the flour and stir until it forms a homogeneous paste. Add the milk little by little, stirring constantly to avoid lumps. Increase the heat until it boils. Cook over low heat until thick.
Add the cream of milk and the grated cheeses, mix. Season with salt and nutmeg and keep warm.
Massa:
In a large pot, boil 5 liters of water and add salt. Add the pasta and cook for 6 to 8 minutes or until tender, stirring occasionally. Drain and serve with the cheese sauce, finished with the pine nut farofa.
- Yield: 4 to 5 servings (1.2 kg of sauce)
- Preparation time: 30 minutes
Tip:
Replace sour cream with cream in the same amount.
If it is not the pine nut season, replace it with some nut such as almonds, pistachios, Brazil nuts.
