/ck/ - Food & Cooking

My recipe:
Water, qb
Salt, qb
Pasta, 300g

Cheeses, grated, 600g
>i like gruyere, appenzeller and gouda; i also add four slices of pic related to the milk sauce, as it makes things much, much smoother in the end

Butter, 4tbsp
Flour, 4tbsp
Onion, finely chopped, 400g
Salt, qb
Prepared mustard, 4tbsp
Milk, 1ltr
Pic related, 4 slices

Boil water.
Salt as needed.
Add pasta.
Boil until halfway done.
Drain and shake off excess water.
Put into baking pan.
Top with most of the cheese, leaving a few handfuls out for later.
Stir through and set aside.

In a saucepan, melt the butter.
Stir in flour and onion then off the heat.
Salt as necessary.
Keep stirring until sizzling stops then add mustard.
Up the heat back to high.
Pour the milk in.
Whisk to dissolve flour and thicken milk.
Add pic related and melt through.
Pour milk mixture over pasta/cheese mixture.
Stir to mix.
Top with the handfuls of cheese you set aside.
Bake at 180c until done.

>>17052846
We're weird about food names. You know those "cheese" slices often used for burgers? We call them 'little thin things.' No mention of 'cheese' at all. And 'thin' as in... well, English only has one word for 'thin,' right? We have at least three. 'Magro' as in 'lacking fat' IE a thin person. 'Sottile' as in 'not thick' IE a thin slice of cheese. And 'fino' as in 'fine' IE a thin thread.
Anyway, the word the cheese name is based on is obviously 'sottile.'
Picrel: it's sottilette.