Spaghetti del Monte Baldo

The Baldo Mountain Spaghetti

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

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