Griddled Fettuccine And Romano Cake With Shrimp, Crabmeat And Artichokes, Topped With Wisconsin Cheese, Butter And Basil


5 ounces Wisconsin Feta cheese, room temperature
5 ounces Wisconsin French-style semi-soft cheese (such as Port Salut), room temperature
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons chopped fresh basil
3 egg yolks
1/2 cup whipping cream
3 tablespoons chopped mixed fresh herbs (parsley, basil, thyme, etc.)
16 ounces cooked fettuccine, oiled and chilled
1/4 cup grated Wisconsin Romano or Parmesan cheese
3 tablespoons dry bread crumbs
Salt and pepper, to taste
Vegetable oil
4 large poached artichoke hearts (Canned may be substituted. Rinse and drain well.)
8 large cooked shrimp, peeled and deveined
8 ounces lump crabmeat, picked
8 large tomato slices, about 1/4 inch thick


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