Tuesday, November 8, 2011

Pasta con Crema di Formaggio di Capra (Pasta with Goat Cheese Cream)

Copyright 2011 LtDan'sKitchen blogs
Not much to talk about this dish. I have extra goat cheese and I was given a free pack of egg pasta so I put two of them together and this is what I came up with. The recipe is based on Sophia Loren's recipe using Gorgonzola cheese with a little bit of a tweak. If you do fancy Gorgonzola, feel free to use it. The beauty of this pasta dish is how quickly it was done and how easy it was prepare. You just have to make sure that you have the patience to ensure that the pasta comes out al dente

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

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