When you think of mascarpone cheese, you think of Italian desserts, but it is wonderful in your pasta. This recipe is, one of my all time favorites. Italian inspired but with a Spanish twist. So simple but yet so delicious.
Ingredients
1 pound of good quality Fettuccine noddles
1 cup Mascarpone cheese
1/4 cup cooking cream 35% M.G
1/2 pound spicy dried Spanish Chorizo (Spanish dried sausage)
3 leek stalks
1 garlic clove finely chopped
4 tablespoon extra virgin oil
Salt and pepper
Freshly grated Parmesan Cheese
Steam asparagus stalks to garnish (optional)
Chop the leeks stalks in half and then length wise to 3 inches sticks. Do the same with the Spanish chorizo set aside. In a heavy medium pot bring water to boil with 2 tablespoon salt and 1 tablespoon olive oil, drop the noodles only when the water is boiling and cook for 10-12 minutes or following the package instructions.
While the noodles are cooking, in a large saucepan heat the remaining olive oil over medium heat and add the garlic and cook for 1 minute,add the chorizo and cook for 3 minutes until lightly brown, then add the leeks and cook for 5 minutes or until soft and translucent, add salt and pepper to taste.
Add the mascarpone cheese and decrease the temperature to low, stir until the cheese is completely melted and creamy, stir in the cooking cream and incorporate well all ingredients. Lower the temperature to minimum.
Drain the noodles and pour in the sauce, using thongs incorporate well and add 3 tablespoons of the water that you cook the pasta in, add more is the sauce is too thick. Mix well.
Serve hot and top it with coarse grated Parmesan cheese and garnish with steam asparagus if desired.
Ingredients
1 pound of good quality Fettuccine noddles
1 cup Mascarpone cheese
1/4 cup cooking cream 35% M.G
1/2 pound spicy dried Spanish Chorizo (Spanish dried sausage)
3 leek stalks
1 garlic clove finely chopped
4 tablespoon extra virgin oil
Salt and pepper
Freshly grated Parmesan Cheese
Steam asparagus stalks to garnish (optional)
Chop the leeks stalks in half and then length wise to 3 inches sticks. Do the same with the Spanish chorizo set aside. In a heavy medium pot bring water to boil with 2 tablespoon salt and 1 tablespoon olive oil, drop the noodles only when the water is boiling and cook for 10-12 minutes or following the package instructions.
While the noodles are cooking, in a large saucepan heat the remaining olive oil over medium heat and add the garlic and cook for 1 minute,add the chorizo and cook for 3 minutes until lightly brown, then add the leeks and cook for 5 minutes or until soft and translucent, add salt and pepper to taste.
Add the mascarpone cheese and decrease the temperature to low, stir until the cheese is completely melted and creamy, stir in the cooking cream and incorporate well all ingredients. Lower the temperature to minimum.
Drain the noodles and pour in the sauce, using thongs incorporate well and add 3 tablespoons of the water that you cook the pasta in, add more is the sauce is too thick. Mix well.
Serve hot and top it with coarse grated Parmesan cheese and garnish with steam asparagus if desired.
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