On my grocery haul in France I bought some Roquefort cheese.
It is from the cheese caves of Roquefort I've visited 25 years ago, when I spend 3 weeks in the South of France. They are not too far away from Millau. I still remember the smell in these caves. It was impressive to walk through them.
Roquefort and Pasta, a match made in heaven.
But some bits and pieces of vegetables are a must in even the creamiest sauce. Little heads of chicoree and onions came in to join.
I had some dried egg fettucine pasta in one of my old Whisky cardboard tubes. I store all of my pasta in the tubes. It was just enough pasta for a single serving. It took a couple of minutes to cook them while the sauce was cooking. The fettuccine went in with one minute less of their cooking time to finish in the sauce.
Ingredients:
100 g fettuccine pasta
100 g Roquefort
1 onion, 2 green onions, 1 single garlic
50 g sweet corn
1 tbsp butter, 1 tsp oil
3 small chicoree heads
3 tbsp sour cream
5 tbsp pasta water
Salt, pepper
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