Category: mascarpone

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artichoke food mascarpone pasta peas prosciutto

spaghetti with prosciutto and artichoke

spaghetti with prosciutto and artichoke

Pleased as punch note: this recipe has been given the Jamie Oliver seal of approval 🙂

A lightning fast pasta dinner. All those wonderful tasty ingredients coming together in a dish that allows you to taste each element yet come together as a varied and interesting whole. Fresh peas, salty prosciutto, meaty artichoke… lovely.

Spaghetti with prosciutto and artichoke:

250g spaghetti

5 slices of prosciutto, chopped

2 cloves of garlic, chopped

250ml white wine

250g artichokes, cut into rough chunks

2 tablespoons mascarpone

Grated zest of 1 lemon

A handful of frozen peas

2 teaspoons of finely chopped parsley

  1. Put the pasta on to cook according to the packet instructions.
  2. Fry the garlic and prosciutto in olive oil until edges of the meat is curled and browning.
  3. Add the white wine and simmer until reduced by half. Add seasoning.
  4. Add the lemon zest, peas and artichokes until warmed through.
  5. Add the mascarpone and allow to bubble a bit. Add a splash of water from the boiling pan to slacken if necessary.
  6. Add the drained pasta and season to taste. Sprinkle with parsley.
Categories
coffee food mascarpone

tiramisu granita

After a recent trip to his Royal Hospital Road restaurant, Cathyella also purchased Gordon Ramsay’s book, Three Star Chef
. I’ve borrowed it and I can’t resist the urge to try some of the recipes out. This one had the bonus of being able to be prepared a while in advance.

There’s three components: coffee cream, mascarpone sorbet, and espresso granita. The granita is simply coffee, sugar and water combined and then left in the freezer. Every couple of hours I went back and mashed it up with a fork until it gained a Slush Puppie like appearance. For the sorbet it’s sugar and water again, this time with lemon juice, mascarpone and liquid glucose. I worried that the last ingredient would be difficult to find, but no, there it was in the baking aisle with things like bicarb and silver dragees. Similar process here: freeze and mash every hour or so. For the coffee cream I followed the same process as last week.

At serving time it’s simple enough to pile on top of each other, and dust with cocoa. It’s not easy to make out in the photo but there are three layers. The cream was a little sloppier than Gordon’s due to some adjustments I had to make to the recipe. But the taste was there, that’s the main thing. The biggest revelation to me was the sorbet. I’d never made one before but the flavour was great and the texture was dreamy. Come back for a proper sorbet post in the near future!

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