Mushroom Bacon Ziti, Grated Swiss & Baby Greens by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Mushroom Bacon Ziti, Grated Swiss & Baby Greens by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: 3 'strips' smoked bacon (about 3 ounces), well-chilled; 2 large shallots, peeled; 2 tablespoons olive or canola oil, plus more as needed; 1-pound cremini mushrooms; 1 clove garlic, peeled and mashed; 6 tablespoons (3 ounces) unsalted butter; 6 tablespoons (3 ounces) all-purpose flour; Pinch kosher salt, plus 1-2 tablespoons for cooking the pasta; Fresh ground black pepper (to taste); 1 cup whole milk (plus more as needed); 1 cup chicken stock (plus more as needed); 5-6-ounce piece excellent quality swiss cheese, coarsely grated on the large holes of a cheese grater; 1-pound dried, ziti pasta, preferably Italian (they use a harder durum wheat and produce a more-‘toothsome’ product); 3-4 ounces baby greens or baby spinach; 2 tablespoons chives, fresh or freeze-dried

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I have had a ‘hankering’ for ziti-shaped pasta and so built a dish around this wish. Maybe I was channeling my Italian grandmother; ziti and rigatoni were the standard-bearers of her...

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Ingredients

3 'strips' smoked bacon (about 3 ounces), well-chilled
2 large shallots, peeled
2 tablespoons olive or canola oil, plus more as needed
1-pound cremini mushrooms
1 clove garlic, peeled and mashed
6 tablespoons (3 ounces) unsalted butter
6 tablespoons (3 ounces) all-purpose flour
Pinch kosher salt, plus 1-2 tablespoons for cooking the pasta
Fresh ground black pepper (to taste)
1 cup whole milk (plus more as needed)
1 cup chicken stock (plus more as needed)
5-6-ounce piece excellent quality swiss cheese, coarsely grated on the large holes of a cheese grater
1-pound dried, ziti pasta, preferably Italian (they use a harder durum wheat and produce a more-‘toothsome’ product)
3-4 ounces baby greens or baby spinach
2 tablespoons chives, fresh or freeze-dried