Roasted Garlic & Fontina Creste di Gallo

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings

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Creste di gallo tossed in a decadent roasted garlic & fontina cream sauce, topped with creamy burrata and toasted breadcrumbs.

Ingredients:

• 1/2 lb.Creste di Gallo or other short pasta

• 2 bulbs of garlic

• 3/4 cup heavy cream

• 1 cup fontina cheese, grated

• 1/3 cup lemon-garlic panko breadcrumbs

• 4 oz. burrata

• Salt to taste
  

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt
  

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan.

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
   

Roasted Garlic & Fontina Creste di Gallo:

1. Preheat oven to 400°F. To roast the garlic, slice the top off of the bulbs so the tops of the cloves are showing. Place in an oven-safe baking dish and drizzle with olive oil (or wrap in tin foil) and roast in the oven for 35-45 minutes until soft.

2. Bring a large pot of water to a boil.

3. Meanwhile, add the heavy cream to a saucepan and bring to a simmer. Mash the roasted garlic and add it to the saucepan. Whisk until smooth.

4. Turn to low heat and stir in the fontina cheese. Add salt to taste.

5. Once the water is boiling, add plenty of salt. Cook the pasta until its al dente. Reserve 1 cup of pasta water.

6. Strain the pasta and toss in the fontina cream sauce over medium-low heat. Add pasta water as needed, 1/4 cup at a time.

7. Plate and top with lemon-garlic panko breadcrumbs and burrata.