I was invited to participate in the Frick’s Quality Meats Blogger Recipe Challenge this year and decided to make this delicious Parisian Pasta with Ham, Gruyere and Caramelized Onions.
This is a heavenly Parisian-style baked pasta dish made with a cheesy creamy Mornay sauce (a béchamel made with melted Gruyere and Parmesan cheeses), sweet caramelized onions, and delicious Frick’s Hickory Smoked Sliced Gourmet Ham, all baked into a pot of melty goodness, then topped with crunchy browned croissants and fresh chives and parsley.
Frick’s Quality Meats chooses only the finest handpicked cuts of meat, cured with real cane sugar which are slow-roasted in small batches over American hardwood to lock in their sweet, smoky flavor. They have a great selection of delicious products including Bone-in Half Ham, Sliced Applewood Quarter Ham, Gourmet Sliced Boneless Ham, Shingled (sliced) Ham, Bologna, Sausages, Smoked Meat and Turkey Drums – delivering a full range of delicious flavors that can transform any recipe into an extravagant dish.
First cook your pasta according to package directions (about 1-2 mins less than recommended cooking time, al dente). Drain and toss with a little olive oil to prevent sticking, and set aside.
then add a pinch of salt and pepper and let them cook on low heat for about 30 minutes until caramelized, sweet and golden brown.
Make your mornay sauce by first cooking some flour in butter and add milk, whisking in to make your roux.
Add the Gruyere and Parmesan cheeses, some French grey sea salt and freshly cracked black pepper, and whisk together until you get a luscious creamy cheese sauce.
Spray a casserole dish with some cooking spray and start layering the pasta with caramelized onions and ham. Pour the cheese sauce over the casserole and mix together so sauce coats the pasta evenly, top with additional Gruyere and Parmesan cheese. Bake in a 375 degree oven for about 15 minutes until cheese is melted and bubbly.
Top with torn croissants, turn the oven up to a high broil and cook for about 2 minutes until the croissants are crunchy and browned (being careful not to burn!)
Top with minced chives and parsley, serve immediately. Pair this luscious baked dish with a light white crisp wine (Sauvignon or Sancerre) and a mixed greens salad with a Champagne-Dijon vinaigrette dressing. Perfect for brunch or a cozy Fall dinner!
Bon Appetit!
Print Parisian Pasta Bake w/ Ham, Gruyere Caramelized OnionsPrep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4-6
Serving Size: 1 cup
This is a heavenly Parisian-style baked pasta dish made with a cheesy creamy mornay sauce, sweet caramelized onions, and delicious Frick's cooked ham, baked into a pot of melty goodness, then topped with crunchy browned croissants and fresh chives and parsley. Perfectly paired with a light white crisp wine (Sauvignon or Sancerre) and a mixed greens salad with a champagne-dijon vinaigrette dressing.
Ingredients
Instructions
Notes
I used Gruyere and Parmigaino-Reggiano cheese in this pasta dish but you can also substitute any good melty cheeses such as Comte, Fontina, Emmental or Edam, or White Cheddar. Serve with a mixed greens salad with a Champagne-Dijon vinaigrette dressing and a crisp French white wine like Sauvignon or Sancerre.
3.1 http://www.theartfulgourmet.com/2018/10/08/parisian-pasta-w-ham-gruyere-caramelized-onions/For more information on Frick’s Gourmet Ham, check out their website, Facebook, or Instagram
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Note: This is a sponsored post in which I received product samples from the sponsor (Frick’s Quality Meats) in order to create an original recipe and blog post for the Blogger Challenge. All photos, recipes, text and opinions are my own.
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