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Capellini Cornell

Servings: 48


For 6 servings:
1/2 pound Capellini, Vermicelli, or very thin spaghetti
Olive oil, as needed
3 tablespoons butter, divided
1/3 cup onions, small diced
1/2 teaspoon garlic, minced
2 1/2 ounces Wisconsin cream cheese
1/4 teaspoon fennel, ground
1/2 teaspoon pepper, coarse ground
1/2 teaspoon Tabasco sauce
1/2 cup whole milk, warmed
2/3 cup (3 ounces) Wisconsin monterey jack cheese, shredded
1 tablespoon Olive oil
1/2 green pepper, julienned
1/2 red pepper, julienned
1/2 cup fresh mushrooms, cleaned and sliced
2 artichoke hearts, drained and sliced

For 48 servings:
4 pounds Capellini, Vermicelli, or very thin spaghetti
Olive oil, as needed
1 1/2 cups plus 2 tablespoons butter, divided
2 3/4 cups onions, small diced
1 1/2 tablespoons garlic, minced
1 1/4 pounds Wisconsin cream cheese
1 1/4 teaspoons fennel, ground
2 1/2 teaspoons pepper, coarse ground
2 1/2 teaspoons Tabasco sauce
4 cups whole milk, warmed
5 cups (20 ounces) Wisconsin monterey jack cheese, shredded
2 tablespoons Olive oil
4 green peppers, julienned
4 red peppers, julienned
14 cups fresh mushrooms, cleaned and sliced
16 artichoke hearts, drained and sliced

Cooking Directions:

Cook capellini al dente; drain. Cool by dipping in cold water; drain. Toss with olive oil to prevent sticking.

Melt 1 tablespoon (for 6 servings) or 2 tablespoons (for 48 servings) butter; sauté onion and garlic until transparent.

Melt remaining butter and cream cheese; stir until blended. Add onion-garlic mixture, fennel, pepper, Tabasco sauce, and milk. Heat, stirring occasionally. Stir in monterey jack until melted.

Heat olive oil; sauté green and red peppers and mushrooms over high heat until vegetables begin to brown. Add artichoke hearts and remove from heat.

To serve, reheat capellini by placing in boiling water for one minute. Drain. Combine cheese sauce and drained capellini. Top with sautéed vegetables.

Suggested garnish:grated parmesan.

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