Thursday, February 21, 2008


"Each violet peeps from its dwelling to gaze at the bright stars above"

~ Heinrich Heine

~ Sweet Violets

( February Flower of the Month)



~ Comfy 'retro'' food (though often NOT low fat) never goes out of style and a 'once in a while treat' especially tummy coating on chilly February days.


1 lb. ziti, penne (or favorite shaped pasta)

2 Tbsp. vegetable oil

1 diced red pepper

1 diced yellow, orange or green pepper

4 cups milk

1/4 cup unsalted butter

6 Tbsp. flour

1 tsp. Hungarian paprika

1/2 tsp. coarse salt

1/2 tsp. white pepper

8 oz. grated white Vermont cheddar

8 oz. grated medium Pinconning Cheese *

1/2 cup (or more) shaved Parmesan

1 Tbsp. chopped fresh parsley

  • Preheat oven to 350-degrees.
  • Bring large pot of salted water to boil. Add pasta and cook at a rolling boil until almost tender, about 10 minutes. Drain and rinse under cold running water. Drain well. Toss with 1 Tbsp. oil and set aside.
  • Heat remaining vegetable oil in skillet. Saute peppers until soft. Add to cooked pasta.
  • Scald milk in saucepan. Set aside.
  • In another saucepan, melt butter. Add flour and whisk over low heat (do not let burn). Slowly whisk scalded milk until thickened. Add paprika, salt & white pepper. Add to pasta and toss well to coat.
  • Butter a 13x9x2-inch baking dish. Combine both cheeses. Add to pasta, reserving 1 cup for top. Spread evenly in baking dish and top with remaining cheese, shaved Parmesan (you can never have enough cheese), and parsley.
  • Bake 30 minutes until hot. Run under broiler to brown. (8 servings)

* Great source for Pinconning Cheese ~ William's Cheese Co.


kate said...

I loved your violet photographs. Sweet violets have such a wonderful scent.

Thanks for this recipe ... it looks as if it would be delicious. I will try it out on my son who loves all things pasta and cheese.

joey said...

Thanks Kate ~ I love blooming violets for bouquets, sprinkled on salads and candied but what a nuisance in the garden throughout the remainder of the season! Agree? I suppose there are 2 schools of thought ... to let them ramble or try to contain them, which drives me wild since mine are so prolific.