Ingredients
-1 bunch leeks
-1 lb Shishito peppers
-1/2 cup butter
-1 white onion
-30 cloves of garlic
-1 quart of cream
-1 tablespoon Italian herbs
-3 cups mozzarella
-2 cups Sharp cheddar
-2 cups aged-milk cheddar (we used Dubliner)
-3 bay leaves
-2-3 bags of Fusilli (we used Firework Fusilli on this recipe!)
Directions
Sweat onions and leeks in 1/2 cup of butter. When translucent add chopped Shishido peppers garlic (minced) and cook lightly to remove volatile flavors.
Add your cream, dried herbs and bay leaves and simmer till it reduces by 1/4, in about 15 to 20 minutes.
Cook pasta and rinse with cold water until cool. Shred mixed cheeses and add to cream reduction.
Add to your baking vessel and then bake at 420 F for 15 to 25 minutes or until top is golden brown. Enjoy!
Yield
15 servings
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