 Italian Online community - Italian forum |
|
|
|
|
<<
|
<
|
·
|
>
|
>>
|
|
|
|
Venetian Goat Cheese with Tomato Sauce recipe
|
|
|
|
Reviews
|
Views
|
Date product posted
|
|
0
|
3282
|
Thu September 13, 2007
|
|
 |
|
Recommended By
|
Overall Rating
|
|
No recommendations
|
No ratings
|
|
|
|
|
|
|
|
|
|
Italian food recipe: Venetian Goat Cheese with Tomato Sauce recipe
|
|
Keywords:
|
goat cheese, tomato, appetizer
|
|
Introduction ( a short intro ):
|
Like those irresistible grissini, a dish of silken, warmed goat cheese paired with a subtly rough-edged tomato sauce entices diners as they are seated at Remi. "It's something to put in the mouth that does not spoil the appetite," says Francesco. In preparing this dish, he points out that the basil leaves should not be cut with a knife because that will cause them to blacken. - You have to tear them. - In Order to retain the balance of cheese and warm sauce, Francesco does not recommend serving one large mound of cheese surrounded by sauce for a large party. "Keep the portions small and place a dish between each two guests at the table so they can share," he says. "That will give people a chance to be friendly." For a smaller group half the amount of the cheese recipe can be made. Extra tomato sauce can be frozen.
|
|
Ingredients:
|
4 ounces (125 g) Montrachet or other fresh goat cheese
4 ounces (125 g) cream cheese
5 cloves roasted garlic, mashed (recipe on page 71)
6 fresh basil leaves torn in tiny pieces
1 teaspoon fresh thyme leaves
5 tablespoons (75 ml) extra virgin olive oil
1 onion, finely chopped
1 clove garlic, minced
1 28-ounce (875 g) can plum (egg) tomatoes
Salt and freshly ground black pepper to taste
Pinch of sugar
4 whole fresh basil leaves
|
|
Description:
|
Mash the goat cheese and the cream cheese together with a wooden spoon. Work in the mashed roasted garlic, torn basil, and thyme. Stir in four tablespoons (60 ml) of the olive oil. Refrigerate this mixture at least 1 hour. Heat the remaining tablespoon (15 ml) of oil in a medium-size skillet.
Add the onion and minced garlic and sautee over medium heat until they are tender but not brown. Stir in the tomatoes, breaking them up with a fork, Cook, uncovered, over very low heat about 40 minutes, until the sauce is smooth. Season with salt and pepper and add the pinch of sugar. Remove from the heat and transfer to a bowl.
Place the whole basil leaves on top. Set aside or refrigerate until ready to serve. Before serving bring the tomato sauce to a simmer. To serve place about cup (60 g) of the cheese mixture in a mound on each of 6 small, shallow dishes. Spoon about 1/3 cup (80 ml) of the warm tomato sauce around the cheese and serve.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
|
|
Serves ( 4 person is Default ):
|
Makes about 12 servings
|
|
Italian food recipe: Venetian Goat Cheese with Tomato Sauce recipe
|
|
|
|
Powered by: ReviewPost PHP vB3 Enhanced
Copyright 2006 All Enthusiast, Inc.
All times are GMT +2. The time now is 08:04 PM.
