- 4
Ingredients
- 1/2 pound penne
- 3 tablespoons butter
- 1/2 medium onion, diced
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 1/4 cup dry white wine
- 1 cup reserved beef stew cooking liquid or good stock
- 2 cups grated gruyere cheese
Preparation
Step 1
1. Bring a large pot of water to boil over high heat. Add 2 tablespoons salt and the penne and cook al dente according to the directions on the block.
2. Meanwhile, preheat the broiler to high. Heat 2 tablespoons of the butter in a medium saucepan over medium-high heat. Add the onion and sauté until soft, about 2 minutes. Add the bay leaves, thyme, and wine, and bring to a boil. Allow wine to reduce for 2 minutes, then add the beef stew liquid. Boil again and keep at a lively simmer to intensify and marry the flavors while the penne finishes cooking.
3. When the penne is ready, Drain well and pour into a bowl. Pour the beef stew liquid over and add 1/2 cup of the grated gruyere, then season with salt and lots of white pepper. Stir to combine well. Pour the pasta into a 9x12 baking dish, top with the remaining gruyere, dot with the remaining tablespoon butter, and broil, moving or turning the baking dish as necessary so the gratin browns nicely all over. Allow to rest for a few minutes and serve.