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Posts Tagged ‘Mascarpone’

Steak in Porcini Mushroom Sauce

We’re all about mushrooms at this time of year, both dried and fresh, as they have the smell and taste of Autumn. We cooked this when the clocks changed and we got home to a cold house after a long weekend away. Serve with steamed rice or Italian roasties, and some greens if you like.

Wine Suggestion: Luigi Pira makes some really thoughtful and traditional Barolos and his Langhe Nebbiolo is no different; it tastes of Nebbiolo with the tar and roses, firm tannins sit well with the perfectly ripe wine and, with a touch of age, velvety undergrowth characters. An excellent match to both the steak and the mushrooms.

Steak in Porcini Mushroom Sauce – serves 4

  • 15g dried porcini mushrooms
  • 450g sirloin steak, cut into ½ cm strips
  • 4 tbsp olive oil
  • 250g chestnut mushrooms, sliced
  • 1 clove of garlic, peeled and grated
  • 1 tsp thyme leaves
  • 50ml red wine
  • 3 tbsp chopped flatleaf parsley
  • 150g mascarpone cheese

Put the dried porcini in a bowl and pour over enough boiling water to cover. Set aside for 5 minutes.

Season the steak really well with salt and black pepper. Heat 2 tbsp of the oil in a large frying pan and fry the steak in batches over a hight heat for a maximum minute per side, or until nicely browned but not cooked through. Transfer to a plate and cover with foil.

Pour another 2 tbsp of oil into the pan and fry the chestnut mushrooms for a couple of minutes. Add the garlic and thyme and cook for another minute. Pout in the wine and cook for another 2 minutes.

Meanwhile, drain the porcini mushrooms and reserve the liquid. Stir the liquid into the frying pan (leave the last gritty bit behind). Roughly chop the porcini mushrooms and add to the sauce.

Stir in the parsley and mascarpone, then return the meat to the pan. Cook gently for a couple of minutes.

Season to taste and serve with rice or Italian roasties.

(Original recipe from Pronto! by Gino D’Acampo, Kyle Books, 2014.)

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Creamy marscapone tortellini

Because we had leftover marscapone … we love using leftover ingredients. It’s ok to cheat sometimes with some shop-bought fresh tortellini and the result is dinner in minutes!

Wine Suggestion: this works with young, fresh red wines. If you feel like Italian then the Rocca delle Macie Chianti Vernaiolo which is unoaked and vibrantly full of fruit is a good choice. We, however, threw a Pike & Joyce Rapide (unoaked) Pinot Noir from the Adelaide Hills into the fridge for 30 minutes. A good match too.

Tortellini with Creamy Tomato & Mascarpone Sauce – serves 2-4

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 400g tin chopped tomatoes
  • 1 tsp vegetable stock powder (we never are without Marigold Swiss Bouillon) or ½ cumbled stock cube
  • 1 tbsp tomato purée
  • 1 tsp sugar
  • few basil leaves
  • 2 tbsp mascarpone plus a bit extra
  • fresh tortellni – we used spinach & ricotta

Preheat the oven to 180ºC.

Heat the oil in a pan, add the garlic and gently fry for 1 minute. Add the tin of tomatoes, the stock powder, tomato purée and sugar, then bring to the boil. Turn down the heat and simmer uncovered for 5 minutes. Tear in the basil leaves and stir in the 2 tbsp of mascarpone.

Meanwhile, cook the tortellini in boiling salted water as per the timing on the pack, then drain well and tip into a small ovenproof dish.

Pour the sauce over the tortellini and top with a few more spoonfuls of mascarpone, then bake until bubbling at the edges.

(Original recipe by Gareth Morgans IN: BBC Good Food Magazine, August 2008.)

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Tomato, pesto & marscapone tart

This couldn’t be easier, especially if you use fresh pesto (you can use the recipe below if you’ve lots of basil growing). Perfect for a late summer lunch.

Wine Suggestion: We find we gravitate to dry rosé quite often during summer as the good ones tend to refresh and revive us in the warmth and also complement summer foods. Today it was the Château St Jacques d’Albas Chapelle en Rose, predominantly Grenache and Mourvedre but with a touch of Roussanne from Minervois. Excellent.

Tomato Tart with Pesto & Mascarpone – serves 4

  • 1 ready-rolled puff pastry sheet
  • 6-8 ripe vine tomatoes, thinly sliced
  • 4 tbsp pesto (see recipe below)
  • 2 tbsp mascarpone
  • green salad leaves, to serve

Heat the oven to 200C/Fan 180C/Gas 6.

Unroll the pastry on to a baking sheet (it usually rolls out easier if you take it out of the fridge for 10 minutes before using). Score a border 1cm from the edge and prick inside the border with a fork. Bake for 15-20 minutes or until golden.

Gently squash down the middle of the pastry. Spread the pesto inside the border, dot over the mascarpone, then layer the tomato on top. Season well and bake for 10 minutes or until the tomatoes are cooked and the mascarpone has melted.

Decorate with some fresh basil leaves and serve some dressed salad leaves.

(Original recipe by Paula Stain in BBC Olive Magazine, August 2005.)

To make pesto:

Put a large bunch of fresh basil leaves (minimum 50g) into a food processor with 2 peeled garlic cloves, 25g of toasted pine nuts and 3 tbsp of olive oil. Blend to a paste, then slowly add 125ml through the feeder tube. Transfer to a bowl and fold in 50g of freshly grated Parmesan, then season to taste with salt and pepper. Keep refrigerated in a clean jam jar covered with a layer of olive oil until needed.

 

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Penne with blue cheese sauce

We seem to have a piece of blue cheese that sits permanently on the shelf on our fridge door. It changes every week but never completely disappears and so we find ourselves constantly on the search for weeknight dinners to put it to good use. Not a bad problem to have.

Wine Suggestion: We’ve cooked dishes similar to this many times and have found they work best with white wines with body: Chardonnay, Chenin Blanc, Soave … if it has a touch of oak or richness then all to the good.

Penne with blue cheese sauce – serves 4

  • 350g penne pasta
  • 200g frozen leaf spinach
  • 85g Danish blue or other blue cheese, crumbled
  • a pinch of chilli flakes
  • 250g tub mascarpone cheese
  • 25g Parmesan, grated

Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the pack, add the spinach 3 minutes before the end of the cooking time. Drain the pasta and spinach and tip into a shallow heatproof dish along with the blue cheese, chilli flakes and lots of black pepper.

Put spoonfuls of the mascarpone over the top of the pasta. Sprinkle with the Parmesan and grill for 5 minutes or until the mascarpone has melted and the top is golden. Serve with a green salad.

(Original recipe from BBC Good Food Magazine, October, 2000.)

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Marscapone & Marsala Fettucini

A rich and indulgent pasta dish and quite a hefty portion but as Nigella points out there is little point in leaving 50g of fettuccine in the box for another time!

Fettuccine with Mushrooms, Marsala & Mascarpone – serves 2

  • 15g dried porcini
  • 60ml Marsala
  • 125g mascarpone
  • freshly grated nutmeg
  • ground pepper
  • 2 tbsp chopped parsley plus more to serve
  • 250g  fettuccine (or tagliatelle)
  • 1 tbsp unsalted butter
  • small clove of garlic, crushed
  • 4 tbsp grated Parmesan

Measure the porcini into a very small saucepan, cover with the Marsala and 60ml water, put on the heat and bring to the boil. As soon as it starts to boil, turn off the heat and leave to stand for 10 minutes.

Put the mascarpone into a bowl with a good grating of fresh nutmeg and ground pepper. When the porcini have finished soaking, strain the liquid into the bowl and fork together to combine.

Squeeze the porcini out over the bowl, then chop on a board along with the parsley.

Cook the fettuccine in a large pan of boiling salted water.

Melt the butter in a large pan and add the garlic, stirring over the heat for a minute, then add the porcini and parsley mixture and cook for a couple of minutes. Whisk in the mascarpone and stir until the sauce bubbles, then turn the heat off.

Reserve a small cup of the pasta cooking water before draining and tipping the pasta into the sauce. Add a little pasta water to loosen as it will thicken on standing.

Add the Parmesan and check the seasoning before serving with some extra parsley.

(Original recipe from Nigella Lawson’s Nigellissima, Chatto & Windus, 2012).

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Mascarpone is a great ingredient but its one we use rarely as most recipes only require a few spoons and we inevitably end up throwing the rest out. Well not any more! This is not really a recipe but more of an idea which you can adapt depending on what else you have lying around to complement your mascarpone.

Pea, mint & mascarpone pasta – to serve 2

  • 200g pasta
  • 140g frozen peas
  • 100g mascarpone
  • handful of chopped mint

Cook the pasta according to the pack and add the peas for the last 3 minutes of cooking time. Scoop out and reserve a bit of the cooking water before you drain the pasta and peas. Return to the pan and add the mascarpone, mint, plenty of seasoning and a couple of spoons of the cooking liquid to make a nice saucy consistency.

Wine Suggestion: Something simple and food friendly is all that’s needed here. An easy Pinot Grigio (not a variety that we often recommend) went really well.

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