Food Pr0n, version 1.05
What do you do when you have mascarpone left and neversremedy insists on tormenting you with ideas of double cream in pasta?
You improvise with a base recipe from Epicurious, natch.
3/4 pound pasta shells
3 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic
1/3 cu fine dry bread crumbs (from Kimberly bread)
3 teaspoons dried rosemary
1/3 cu pine nuts
2/3 cup mascarpone cheese
1/2 cup freshly grated parmesan (about 1 1/2 ounces)
3 - 4 tablespoons half and half
S&p to taste
Fill a 4-quart kettle three fourths full with salted water, add a dash of olive oil, and bring to a boil for pasta. Cook pasta in boiling water until al dente and drain in a colander.
While pasta is cooking, in a non-stick skillet heat butter over moderate heat. Add garlic and sautee for about two minutes. Add bread crumbs, rosemary, and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 2 minutes. Add pine nuts and cook until roasted, another couple minutes longer. In a large bowl stir together mascarpone and parmesan. Add a couple tablespoons half and half, mixing until creamy. Add pasta, tossing to combine. Add bread crumb mixture to pasta, tossing until distributed evenly.
EAT!
1/2 pound elbow macaroni
1/2 tablespoon unsalted butter
2 tablespoons fine dry bread crumbs
1 1/2 teaspoons finely chopped fresh sage leaves
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni. Cook macaroni in boiling water until al dente and drain in a colander.
While macaroni is cooking, in a non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 3 minutes. In a large bowl stir together mascarpone and Parmesan. Add macaroni and salt and pepper to taste, tossing to combine.
Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.
Serves 2.
Gourmet
Quick Kitchen
January 1999
You improvise with a base recipe from Epicurious, natch.
3/4 pound pasta shells
3 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic
1/3 cu fine dry bread crumbs (from Kimberly bread)
3 teaspoons dried rosemary
1/3 cu pine nuts
2/3 cup mascarpone cheese
1/2 cup freshly grated parmesan (about 1 1/2 ounces)
3 - 4 tablespoons half and half
S&p to taste
Fill a 4-quart kettle three fourths full with salted water, add a dash of olive oil, and bring to a boil for pasta. Cook pasta in boiling water until al dente and drain in a colander.
While pasta is cooking, in a non-stick skillet heat butter over moderate heat. Add garlic and sautee for about two minutes. Add bread crumbs, rosemary, and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 2 minutes. Add pine nuts and cook until roasted, another couple minutes longer. In a large bowl stir together mascarpone and parmesan. Add a couple tablespoons half and half, mixing until creamy. Add pasta, tossing to combine. Add bread crumb mixture to pasta, tossing until distributed evenly.
EAT!
1/2 pound elbow macaroni
1/2 tablespoon unsalted butter
2 tablespoons fine dry bread crumbs
1 1/2 teaspoons finely chopped fresh sage leaves
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni. Cook macaroni in boiling water until al dente and drain in a colander.
While macaroni is cooking, in a non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 3 minutes. In a large bowl stir together mascarpone and Parmesan. Add macaroni and salt and pepper to taste, tossing to combine.
Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.
Serves 2.
Gourmet
Quick Kitchen
January 1999