Bought a lot of cheeses this week; went a little cheese-crazy. There are just so many of them on the shelves – and most of them are cheaper than what I can get back in Singapore! Yummy!
My best of them all – the Le Roule cheese – a product from France. It’s a spread that’s covered in herbs and garlic. It’s simply sinful and heavenly, eating it just like that!
Anyway, so much for cheeses, here’s one of my favourite ways of cooking them with pasta.
- Walnut: 4 – 5
- Linguine: enough for 1 serving
- Butter: 1 tbsp
- Olive oil: 1 tbsp
- White onion: 1/2, sliced into rings
- Bacon strip: 1, sliced
- White mushroom: 2, sliced
- Basil leaves: 4, chopped
- Pesto sauce: 2 tsp
- Chicken Tonight creamy mushroom gravy: 1/3 bottle
- Milk: 1/3 cup
- Gruyere cheese: 1 inch stick, sliced
- Mozzarella cheese ball: 1/2, sliced
- Tuna in water: drained, 1/3 can
- White wine: 1/3 cup
- Bread crumbs: 1/3 cup
- Thyme: 1/2 tsp
- Salt: to taste
- Black ground pepper: to taste
- Watercress: 1 handful, washed
- Mature cheddar cheese: to garnish
- Roast the walnuts in the oven at 200 deg for about 3min. Leave to cool.
- Grind walnuts with a mortar and pestle till crumbly but not fine. Set aside.
- Cook linguine in boiling water with a pinch of salt and some olive oil for 15 min. Drain and set aside.
- Heat butter and olive oil in saucepan. Add onions and stir fry for 1min.
- Add bacon, mushrooms, basil and pesto sauce. Stir fry for 2min.
- Add creamy mushroom gravy, milk, Gruyere, mozzarella and tuna. Simmer for 2min at low heat to let the cheeses melt.
- Add wine to sauce and mix. Stir in walnut bits and bread crumbs.
- Add linguine to sauce and mix well. Add thyme, salt and pepper to taste.
- Place watercress around the rim of a plate. Dish linguine on top of watercress.
- Grate some cheddar cheese on top of the linguine and serve hot.
- The walnut is a must – it helps create the texture and enhance the aroma of the dish.