Friday, October 29, 2010
Curaçao and Nero di Seppia Artisan Pasta with Mushrooms and Blue Cheese Sauce.
While at the checkout with my eccentric black and blue Artisan pasta, I got more than one odd look because of my purchase. Who in their right mind would buy curaçao coloured pasta with black stripes? The answer of course is "me"! Sometimes, even in the kitchen...... "girls just want to have fun" and this butterfly pasta definitely falls under the wacky fun category. The added bonus is that it fits in perfectly with the Halloween theme. After all, we can't subsist just on sweets alone.
My inspiration for the accompanying sauce came from the pasta itself, which actually contains curaçao liqueur and black ink from cuttlefish, (nero di sepia). A creamy blue cheese wine sauce and plain button mushrooms came to mind. A truly decadent sauce, perfect with any pasta, and ready in just under fifteen minutes. This recipe is for one very large portion or two small entrees.
4 ounces farfalle pasta (125 grams)
1 shallot finely chopped
2 tablespoons extra virgin oil
1 tablespoon butter
1 cup finely chopped button mushrooms
1/4 cup white wine
1/4 cup chicken broth
1/4 cup 35% cream
1/4 cup Rochfort blue cheese (or Gorgonzola)
salt and pepper
Rochfort or Gorgonzola (crumbled) for garnish
In a large pot of hot salt boiling water cook the pasta according to directions... al dente! Drain before adding to the prepared blue cheese white wine sauce and mushrooms.
Heat the oil and butter in a frying pan and add sauté the shallots for 2-3 minutes. Sprinkle a small amount of salt and pepper ,making sure not to season too much as the cheese will be salty. Add the mushrooms and cook until golden, for about 4 minutes.
Deglaze the pan with the wine and add the chicken broth.
Simmer for 2-3 minutes to reduce and then whisk in the cream.
I suggest pre-heating the cream before adding to the hot sauce.
Crumble extra blue cheese on the pasta for garnish.
Posted by Anna C