|Copyright 2011 LtDan'sKitchen blogs|
Pasta with Goat Cheese Cream - Adapted*
1/2 lb Goat cheese or Gorgonzola
2 tbsp unsalted butter
1 stalk celery
1/2 onion, diced
salt and pepper
1/2 cup heavy cream
1 cup milk
1 hard boiled egg yolk
handful of parsley, minced
2 garlic cloves
1 1/2 lb rigatoni or tagliatelle or wide egg pasta noodles
1. In a blender, blitz the garlic, milk, cream, onion, egg yolk and celery.
Season with salt and pepper. Set aside.
2. Cook the pasta as per packet instructions. Halfway through the cooking
process, heat half the sauce in a deep sauce pan over medium low heat.
3. Transfer the pasta into the pan with the sauce. Add the rest of the
sauce and the butter and cook until the pasta is al dente. Add more pasta
water if necessary to ensure the pasta is cooked perfectly.
4. Off the heat, add the parsley and mix well. Dress the pasta with a handful
of grated cheese preferably a dry cheese although I used a Dubliner which
is a milder cheese. A drizzle of olive oil is also a nice touch.
*Loren, Sophia. Sophia Loren's Recipes and Memories. GT Publishing Corp. New York:1998