mascarpone recipe

A vegetarian pasta dish with tangy tomatoes, creamy cheese and fresh rocket. The sauce would also be lovely with pieces of pan-fried cod or king prawns instead of pasta.

Roast tomato, mascarpone and rocket pasta

small vine tomatoes, halved

garlic cloves,

rosemary sprigs, leaves

olive oil

dried linguine

mascarpone

rocket leaves

Vegetarian Parmesan shavings,

Preheat the oven to 200°C/fan180°C/ gas 6. Put the tomatoes in a roasting tin with the garlic and rosemary. Season well, drizzle with the oil and roast for 15-20 minutes until tender.

Cook the pasta in a pan of boiling, lightly salted water until al dente, drain and return to the pan.

Once the tomatoes are cooked, mix in the mascarpone to make a creamy sauce and add to the pasta. Toss well, then stir in the rocket leaves. Serve with Parmesan shavings.

Begin this recipe 1 day ahead. You will need a 2.7L 24 cm x 10 cm x 11cm terrine mould. Alternatively, use a 3L serving dish of your choice and serve straight from the bowl.

Lemon curd tiramisu recipe

thickened cream

titanium-strength gelatine leaf, softened

(220 grams) caster sugar

tsp vanilla extract

mascarpone,

(310 grams) store-bought lemon curd

(about 285 grams) savoiardi biscuits

(250 milliliters) limoncello

Pure icing sugar, to dust

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5348771529001-6198931968001

If smooth and velvety mashed potatoes are on your holiday wish list, you&#39;ve come to the right place. Mascarpone and roasted garlic join forces with the tips and tools you&#39;ll need to make silky, creamy, no lump mashed potatoes. Your Thanksgiving turkey will be proud to sit next to this pretty dish!

Creamy Mascarpone Mashed Potatoes

potatoes

mascarpone cheese (find near Italian cheeses

2% milk

heavy cream

butter (melted; start with 1)

thyme

kosher salt (or more to taste)

black pepper (or more to taste)

garlic

fresh chives (minced)

parmesan cheese (optional)

fresh nutmeg (grated; can use ground too; optional)

Roast the garlic at 350˚ in a small ramekin for 40 minutes. Once cool, squeeze the cloves from the head of garlic and mash with a fork in the same ramekin you baked it in.

In a microwave proof measuring cup or in a small saucepan, heat the milk, heavy cream, butter and thyme together until the butter is melted and there are small bubbles in the milk.

Make the milk/butter mixture

Peel and dice potatoes. Place in a large stockpot covered with cold water.

Bring to a boil. Salt the water generously. and simmer until the potatoes are fork tender, about 10 minutes.

Drain the potatoes in a colander and return to the stockpot over low heat. Toss the potatoes until completely dry. Remove from the heat.

In batches, rice the potatoes through a potato ricer into the stockpot using the smallest disc if applicable.

Stir in the mascarpone cheese completely along with the roasted garlic paste. Next, add the hot milk and butter mixture. Season with salt, pepper and nutmeg, if using, to taste. Sprinkle with chives and parmesan to serve.

Cook the potatoes:

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Top 3 mascarpone recipe recipes from across the web

The most viewed mascarpone recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed mascarpone recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine