4 Kids 'n Us Recipes

Ingredients

1/8 cup roasted red pepper, julienne
1-1/2 tablespoon peas
1 tablespoon leeks, julienne
1 tablespoon basil, chiffonade
1 cup Pipette Pasta, (cooked)
1 teaspoon Pecorino Romano shredded cheese - garnish
1 teaspoon Asiago shredded cheese - garnish
Salt and black pepper to taste
1 each artichoke heart quartered
1/2 teaspoon garlic, minced
5 oz grilled shrimp
2 tablespoons olive oil
3/4 cup Four Cheese Cream Sauce (recipe below)
1 tsp leeks, fried - garnish

Method :

Heat olive oil in pan, add sweet onions, garlic and leeks. Saute 2-4
minutes. cook 1 minute. Now add the shrimp and the
rest of the products and cook 2-4 minutes. Place in bowl and garnish
with the items listed above.

FOUR CHEESE SAUCE

Ingredients:
1 quart half & half
1/4 cup parmesan cheese - finely grated
1/4 teaspoon Regganto cheese Argentine brand
1 teaspoon olive oil
1 quart heavy cream
1/2 teaspoon Kosher salt
1 ounce Asiago cheese - shredded
1 ounce garlic, minded
2 ounces Fontina cheese

Method:
In a 4-quart saucepot add olive oil and heat, add garlic, then add milk
and bring milk to a simmer. Stir in Roux (no lumps). Add heavy cream
and cheese, cook slow, simmer and season.

ROUX:
1/2 stick butter
1/4 cup flour

Method:
Melt butter, stir in flour. Cook over medium heat for 5-7 minutes, stir
often.