Had the girls round for dinner last night and when I went to the supermarket I wasnt entirley sure what to cook, so threw a selection of stuff into the trolley. I now have 2 tubs of mascarpone. I was thining about using it in a pasta or risotto dish. I have used it before in desserts, just wanted to try it out in a main dinner!!
Brown some prosciutto in oil. Remove from heat and stir in garlic. Add 2 tin tomatoes and simmer until most of the liquid is gone (about 20-30 minutes). Cook pasta (eg Penne). Just before serving, stir mascarpone cheese into tomatoes and mix thoroughly.
4 plaice fillets
1/2 lb. fresh crabmeat
Dash of dry white wine
Dash of nutmeg
In a bowl, mix crabmeat and cheese. Add white wine, a little at a time. Don't let it get too wet. Preheat oven to 375 degrees. Place a couple of tablespoons crab mixture on each fillet and roll (do not let crabmeat fall out) and seal with toothpicks. Place fillets in casserole and cover with double cream. Bake for 20 minutes or until flaky. Sprinkle with nutmeg. Serve with french bread and salad.
500 g of mascarpone
5 large fresh eggs, separated
5 tablespoons caster sugar
1 large packet of lady fingers (best quality)
freshly made espresso coffee
brandy, Marsala or another alcohol
Beat the egg yolks and sugar in a large bowl with an electric hand whisk until very thick and creamy. Beat in the mascarpone.
In a separate bowl, beat the egg whites until stiff and fold into the yolk and mascarpone mixture.
Dip lady fingers in espresso and put a layer in the bottom of a glass dish. Put in a layer of the mascarpone cream. Put in a layer of lady fingers dipped in alcohol, followed by another layer of cream. Repeat, finishing with a layer of cream.
Chill in refrigerator for at least four hours. Before serving, sprinkle a little cocoa powder through a sieve to decorate the top of the pudding.