From Exec. Chef Peter Sclafani of Ruffino’s
Appears in The Pot and the Palate Cookbook (read our review)
Chef Sclafani has gained culinary renown for his unique blend of southern Italian and French Creole cuisine. This third-generation chef is equally known for celebrating regional and seasonal ingredients. Here’s his Italian-Creole take on an American classic.
Yield: 12 servings as an appetizer; 6 as an entrée
4 oz. cream cheese
2 cups heavy cream
1 lb. elbow pasta, shells, or mezze rigatoni
1/4 cup green onions, sliced thin
2 lbs. Louisiana crawfish tails
1/2 cup shredded fontina cheese
1/2 cup shredded Gruyère cheese
sea salt and freshly ground black pepper, to taste
1/2 cup panko breadcrumbs
1/2 cup grated Parmigiano-Reggiano
1 tbsp. white truffle oil
1 tsp. Creole seasoning
- Preheat the oven to 350° F.
- In a mixing bowl, whisk together the cream cheese and heavy cream and blend until smooth.
- Cook the pasta in plenty of boiling, salted water until al dente. Drain well. Pour the hot pasta into the bowl with the cream cheese and cream. Add the green onions, crawfish, fontina, Gruyère, and salt and pepper. Mix until well blended.
- In a small mixing bowl, blend the panko, Parmigiano, truffle oil, and Creole seasoning.
- Divide the pasta into individual casseroles. Top with equal amounts of the breadcrumb mixture. Bake until hot and the topping is crisp—about 15 minutes.