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AGNOLOTTI OF CIEL BLEU CHEESE AND BOSC PEAR WITH PESTO
Although Chef Mark Picone has suggested the Quebec cheese Ciel Bleu, any mild blue cheese will work well in this recipe. Buy fresh pasta sheets and cut them with a round cookie cutter. If there is filling left over, use it as a spread with crackers for an hors d'œuvre.
2 tbsp (25 mL) unsalted butter
3 pears, peeled and finely diced
1 cup (250 mL) Ciel Bleu cheese
1 cup (250 mL) mascarpone cheese
2 tbsp (25 mL) grated lemon rind
1 tbsp (15 mL) chopped fresh parsley
1/2 tsp (2 mL) chopped rosemary
1/2 tsp (2 mL) chopped thyme
Salt and freshly ground pepper
3 large sheets of fresh pasta
Chicken broth (optional)
Garnish:
1/4 cup (50 mL) chopped chives
Slivered Parmesan
1/2 cup (125 mL) pesto
1. Heat butter in skillet on medium heat. Add pears and cook for 10 minutes or until they soften and brown a little. Set aside to cool.
2. Place blue cheese, mascarpone, lemon rind, parsley, rosemary and thyme in a bowl. Season with salt and pepper. Beat together until well mixed then gently fold in pears.
3. Cut pasta into 4-inch (10-cm) rounds and cover with a damp cloth to prevent drying.
4. Working with 5 rounds at a time, place about 1 tbsp (15 mL) of filling mixture on each round. Wet the edges of the pasta, and then fold over to form a half-moon and pinch the edges to seal.
5. Bring around the two corners of the noodle and pinch again to form the agnolotti. Repeat until all the pasta is used up. You will have about 30 agnolotti.
6. Bring a large pot of chicken broth or water to boil. Add agnolotti and boil until pasta floats to the top, about 3 minutes. Drain and place on serving plates. Sprinkle chives and slivered Parmesan over agnolotti. Dot plates with pesto.
Serves 6 to 8
Antipasti may be very elaborate or very simple. Augment a few store-bought ingredients with others that you make. Buy some excellent prosciutto and be sure to have it very thinly sliced. Use a good cheese that marries well with food. Grana Padano, a young, fresh cow's milk cheese that is often used for grating over pasta, or Reggiano, the finest Parmesan, are two good choices. Set out a carafe of good extra virgin olive oil and also some coarse salt and pepper. Place all the ingredients on a platter and let people help themselves.
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
Food And Drink Recipes
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