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Tagliatelle!
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Got some fresh, anyone got a good recipe using this type of pasta?
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Tagliatelle with Three Cheeses
100g taglietelle per person
Large bunch of washed spinach
2 cloves of garlic, finely chopped
1 tbsp olive oil
large handful of pine nuts
1 small round goats cheese
30g firm blue cheese crumbled
For the cheese sauce
100g freshly grated Parmesan
1 chicken stock cube
2 tsp cornflour in a little cold water
generous splash of sherry or wine
1/2 - 2/3 tub of crème fraiche
Toast pine nuts in tiny drop of olive oil until golden. Set aside on kitchen paper. Set the water for the pasta on to boil. Cut goat's cheese into four rings and place on some foil on the grill pan, heat the grill ready, cook last l. Crumble the blue cheese.
Make cheese sauce - Dissolve chicken stockcube in hot water (2 tbsp) and add the sherry or wine - should be 1/4 cup. Heat this through in non stick pan and when hot, add the cornflour stirring until it thickens slightly. Add the crème fraiche and stir until dissipated, then add the Parmesan and stir until a smooth consistency is obtained. Do not season as plenty of salt in ingredients.
Cook the pasta.
When the pasta has about five minutes to go, place the olive oil in a large pan with a lid and heat. When hot, throw in the chopped garlic, then put in the spinach, adding a tablespoon of water to stop it burning. Place the lid on the pan and keep on a high heat until it wilts. Place the goat's cheese under the grill with about 1 minute to go and cook until melting and the top going golden.
Drain the pasta, top with the wilted Spinachd. Pour over the cheese sauce and place two rings of grilled goat's cheese on top. Sprinkle with the toasted pine nuts and blue cheese and serve immediately.
Unusual but delicious!
100g taglietelle per person
Large bunch of washed spinach
2 cloves of garlic, finely chopped
1 tbsp olive oil
large handful of pine nuts
1 small round goats cheese
30g firm blue cheese crumbled
For the cheese sauce
100g freshly grated Parmesan
1 chicken stock cube
2 tsp cornflour in a little cold water
generous splash of sherry or wine
1/2 - 2/3 tub of crème fraiche
Toast pine nuts in tiny drop of olive oil until golden. Set aside on kitchen paper. Set the water for the pasta on to boil. Cut goat's cheese into four rings and place on some foil on the grill pan, heat the grill ready, cook last l. Crumble the blue cheese.
Make cheese sauce - Dissolve chicken stockcube in hot water (2 tbsp) and add the sherry or wine - should be 1/4 cup. Heat this through in non stick pan and when hot, add the cornflour stirring until it thickens slightly. Add the crème fraiche and stir until dissipated, then add the Parmesan and stir until a smooth consistency is obtained. Do not season as plenty of salt in ingredients.
Cook the pasta.
When the pasta has about five minutes to go, place the olive oil in a large pan with a lid and heat. When hot, throw in the chopped garlic, then put in the spinach, adding a tablespoon of water to stop it burning. Place the lid on the pan and keep on a high heat until it wilts. Place the goat's cheese under the grill with about 1 minute to go and cook until melting and the top going golden.
Drain the pasta, top with the wilted Spinachd. Pour over the cheese sauce and place two rings of grilled goat's cheese on top. Sprinkle with the toasted pine nuts and blue cheese and serve immediately.
Unusual but delicious!
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