I'm bad with amounts as I only judge, please forgive me. It doesn't need exact amounts, anyway.
You'll need onion and garlic, finely chopped (to taste) single cream blue cheese (Stilton, Dolcelatte, Gorgonzola, Roquefort) salt and pepper (ideally fresh) basil
Sweat the onion and the garlic in a pan with olive oil until soft, fill up with cream, bring up to a light simmer, crumble in the blue cheese, stir until dissolved and nice and smooth. Season with salt (carefully, the cheese is quite strong already) and pepper. Rip up the basil and sprinkle over. If the sauce is getting too thick, simply add some water. However, it should be reasonably thick so it sticks to the pasta better. Simple.
For a meat option, add cubed cooked ham to the onions and garlic and fry until crispy.
I'll post the recipe for the meat sauce as well later. Hm, I think I need to create a section on my website with recipes. :o)
Ingredients for 2 or 3: - a pound of mixed mince (50/50 Pork and Beef) - one onion - 3+ gloves of garlic (to taste) - a green pepper, cut in fine strips - a couple of jalapeno peppers/mild green chillies, sliced - a large can of chopped tomatoes - 1 tblsp concentrated tomato puree - salt, pepper, oregano, fresh basil - sour cream - freshly grated Parmesan
I usually use a large wok. Brown the meat in olive oil (extra virgin, of course), add the chopped onion and garlic and fry until soft. Add the peppers and mix them into the meat. Fill up with chopped tomatoes, add the tomato puree and reduce the heat. Season with salt, pepper and oregano and simmer for 10 to 15 minutes, adding pasta water if necessary. Finish with a big dollop of sour cream. Drain the cooked pasta and mix them thoroughly into the sauce.
Serve with freshly grated Parmesan (always use fresh, the packed stuff is vile, unless you're on a budget), chopped basil and a nice glass of Chianti, Bardolo or (if you can get some) Barbera.
no subject
Date: 20/3/02 07:39 am (UTC)no subject
Date: 20/3/02 08:41 am (UTC)I need a large cooking pot, preferably as high as possible.
*cries*
Date: 20/3/02 07:42 am (UTC)Want blue cheese sauce...mmmmmmmmmmmmmmmmmmmm
Re: *cries*
Date: 20/3/02 08:58 am (UTC)no subject
Date: 20/3/02 09:32 am (UTC)no subject
Date: 20/3/02 10:46 am (UTC)You'll need
onion and garlic, finely chopped (to taste)
single cream
blue cheese (Stilton, Dolcelatte, Gorgonzola, Roquefort)
salt and pepper
(ideally fresh) basil
Sweat the onion and the garlic in a pan with olive oil until soft, fill up with cream, bring up to a light simmer, crumble in the blue cheese, stir until dissolved and nice and smooth. Season with salt (carefully, the cheese is quite strong already) and pepper. Rip up the basil and sprinkle over. If the sauce is getting too thick, simply add some water. However, it should be reasonably thick so it sticks to the pasta better.
Simple.
For a meat option, add cubed cooked ham to the onions and garlic and fry until crispy.
I'll post the recipe for the meat sauce as well later. Hm, I think I need to create a section on my website with recipes. :o)
Bolognese a l'Ozzy
Date: 20/3/02 03:42 pm (UTC)- a pound of mixed mince (50/50 Pork and Beef)
- one onion
- 3+ gloves of garlic (to taste)
- a green pepper, cut in fine strips
- a couple of jalapeno peppers/mild green chillies, sliced
- a large can of chopped tomatoes
- 1 tblsp concentrated tomato puree
- salt, pepper, oregano, fresh basil
- sour cream
- freshly grated Parmesan
I usually use a large wok.
Brown the meat in olive oil (extra virgin, of course), add the chopped onion and garlic and fry until soft. Add the peppers and mix them into the meat. Fill up with chopped tomatoes, add the tomato puree and reduce the heat. Season with salt, pepper and oregano and simmer for 10 to 15 minutes, adding pasta water if necessary. Finish with a big dollop of sour cream.
Drain the cooked pasta and mix them thoroughly into the sauce.
Serve with freshly grated Parmesan (always use fresh, the packed stuff is vile, unless you're on a budget), chopped basil and a nice glass of Chianti, Bardolo or (if you can get some) Barbera.
Re: Bolognese a l'Ozzy
Date: 20/3/02 05:11 pm (UTC)Add a good handfull of sliced button mushrooms and fry them with the meat before you add the tomatoes.