1901. CAVATELLI GRATIN with BACON and GREEN OLIVES

serves eight


1 lb. cavatelli, cooked
8 oz. bacon, cooked and crumbled into 1⁄2-in. pieces
3/4 cup green olives, coarsely chopped
1 1/2 cups heavy cream
1 1/2 cups milk
2 cups gruyère cheese

In a large bowl, toss cavatelli with bacon, olives, cream and milk. Season to taste. Divide pasta into individual gratin dishes. Sprinkle with cheese. Bake at 350° F. for 25 min. until cheese is browned on top and liquid is completely absorbed. Let sit 5 minutes before serving.


bacon recipe courtesy of: FoodService Director, 90 Broad Street, Suite 402, New York, New York 10004