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By Caz Hildebrand and Jacob Kenedy
Published 2010
Thomas Jefferson is reputed to have brought this recipe back to the States after a sojourn in Italy in the early 19th century. It is, of course, not an Italian recipe (Jefferson probably returned with a recipe for pasta al forno, which evolved into the present dish) but you can use fontina instead of Cheddar cheese for the illusion of authenticity.