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First Courses: DRIED PASTA

SPAGHETTI DEL MONTE BALDO The Baldo Mountain Spaghetti

Mail this recipe to a friend!	1 lb. spaghetti 5 oz. butter 5 oz. grated aged Monte Veronese cheese 8 oz. fresh Monte Veronese cheese 1/2 cup of milk salt	See Also:      Pasta      Dry Pasta: Spaghetti      Cheeses      Monte Veronese DOP      Wine Pairings      Bardolino DOC      Caldaro or Lago di Caldaro DOC      Casteller DOC
	Boil the spaghetti in salted water and drain when "al dente" or until firm. Mix in the butter and the grated aged Monte Veronese cheese. Butter a round baking dish and layer the spaghetti with the fresh Monte Veronese cheese. Add the milk. Place in a preheated oven at 450°F for five minutes and then serve. Serves 4

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