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  1. #1
    Join Date
    Jan 2007
    Charm City--the city that bleeds
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    pasta in mascarpone with roasted red peppers and portobello

    So they tell me that meat is not the only way to balance out the coffeepot.
    Alright, alright already.
    Here is a recipe that I recommend as a compliment to your favorite main courses.

    Fusilli in Mascarpone Sauce with Grilled Peppers and Portobello Mushrooms

    Olive oil 1/4 cup
    Fresh lemon juice 2 T.
    minced parsley 1 T.
    garlic 3 cloves, minced
    salt and pepper
    portobello mushrooms 8 ounces
    red bell pepper 1 large
    dried fusilli 1.25 cups
    oregano 1 t
    flour 1 T.
    mascarpone cheese 2 T.
    vegetable stock 1.25 cups
    Preheat a grill to medium high.
    whisk together the oil, lemon juice, parsley, 1 clove of garlic, salt and pepper in a bowl. Cut the mushrooms into half-inch slices, place them on a shallow platter, and pour the oil mixture over them. Turn to coat the other side and allow to marinate for 15 minutes. Meanwhile, cut the bell pepper in half, discard the stem and seeds, then slice each half in thirds lengthwise. Place the peppers on rack, cover the grill, and cook 12-15 minutes, turning several times while they are cooking. They will char slightly and become limp. Transfer from the grill to a plate, and set aside in a warm place. Put the mushrooms on the gril for 5-7 minutes. They should char slightly but not burn. Remove from the grill and place them with the peppers. When cool enough to handle, coarsely chop the peppers and mushrooms, and set aside in a warm place.
    Meanwhile, cook the fusilli,until al dente. With 1.25 cups of vegetable stock, in a small skillet over medium-high heat, add the remaining 2 cloves of garlic and the oregano, and simmer for 5 minutes. Separately, place 2 T. of cold water in a small jar that has a tight-fitting lid and add the flour. Put on the lid and shake vigorously to dissolve the flour. Spoon in a couple of Tablespoons of the hot stock and shake again. Whisk this into the hot stock, stirring as it thickens. Add the mascarpone, stirring to incorporate. This sauce will be fairly thin, and smooth.
    Toss everything together and serve immediately.

    Hint: mascarpone cheese can be found in Italian grocer's. It is a double cream cheese, basically.
    Last edited by The Doctor; 06-16-2007 at 07:16 AM.
    It's great to be alive and pumping oxygen!

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