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 6-8 servings
Ingredients for Bechamel
4 cups of dry pasta
1/4 cup unsalted butter
2 T of butter
1 clove of garlic -chopped
1 bunch of leeks sliced fine
1/3 cup of flour
1/2 cup of gorganzola
3 cups of milk
1/4 cup of asiago
1/4 cup of parmesan cheese
1 T of chopped thyme
salt and nutmeg to taste
1/4 cup of frozen parsley
salt and pepper to taste
Bechamel:
Melt butter in a pot at low heat and cook garlic gently. Whisk in flour to make a smooth paste. Slowly add milk, ensuring there are no lumps. Continue to incorporate all the flour, stirring continuously. Increase heat and continue to stir until liquid begins to boil. Once boiling, remove from heat and add parmesan cheese, and seasonings.
Sauce leeks and thyme in butter without browning. Add leeks, gorgonzola, asiago and parlsey to béchamel sauce. Warm sauce, pour over cooked pasta and mix well.
Pair with our Zinfandel, Cabernet Franc, Cabernet Sauvignon or Viognier.
Recipe  by Tracey Black, chef and co-owner of Epicuria www.epicuria.com
