The Bear Chef

Cooking and other Food Stuff

What Became of the Mascarpone?

After making the mascarpone, i realised that i was going away for the weekend, and that i needed to make some treats with all that mascarpone.

On Thursday night i went for a basic tomato mascarpone sauce for the freezer. Here’s a quick recipe recap…i  kind of made it up as i went along so i didn’t write the recipe down but here goes:

  1. fry 2 chopped onions and 2 chopped cloves of garlic.
  2. add 250ml tomato sauce (not ketchup, like a pasta sauce / passata).
  3. add a tin of tomatoes.
  4. heat through
  5. add 250g mascarpone
  6. cook through
  7. season
  8. reduce down a bit until it looks like a pasta sauce.

And then last night i used the rest on a leek pasta sauce:

  1. fry 3 medium sized leeks in olive oil / butter for about 15 minutes until leeks are soft.
  2. add 1 cup of vegetable stock.
  3. cook until stock has reduced by a half.
  4. add 250g mascarpone.
  5. season
  6. cook through for about 5 minutes
  7. add 300g cooked spaghetti and leave to site for 5 mins for spaghetti to absorb the sauce.
  8. eat it all up (well, between 4 of you)
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