Monday, September 7, 2015

Wholewheat Fettuccine With Kale, Caramelized Onions And Marinated Goat’s Cheese

In this recipe, Amy uses her own Marinated Goat’s Cheese inspired by Meredith Dairy but it also works well with a good, soft goat’s cheese.

 2 tablespoons extra virgin
olive oil
3 medium to large red
onions, thinly sliced
Sea salt
340 g (12 oz) wholewheat
700 g (1 lb 9 oz/10
cups) sliced lacinato kale
(cavolonero) (from about
1½ bunches)
225 g (8 oz) Marinated
Goat’s Cheese) at room
Freshly ground black pepper

1. Warm the olive oil in a large frying pan over medium heat and add onions. Sauté for 10 minutes or until beginning to brown. Add 1 teaspoon salt, lower heat slightly and continue cooking for 15 to 20 minutes more or until onions are soft and caramelized.

2. Meanwhile, bring a large pan of water to the boil and add a large pinch of salt. When onions are caramelized, add fettuccine to boiling water and cook for 10 to 12 minutes, or following the packet instructions, until al dente. Drain pasta and return to pan.

3. While the pasta cooks, stir kale into onions, cover frying pan and cook for 6 to 8 minutes or until tender, stirring once or twice. Add onion and kale mixture, three quarters (175 g/6 oz) of the marinated goats’ cheese and lots of black pepper to pasta; toss well.

4. Drizzle in a tablespoon or more of oil marinade from the cheese and season to taste. Divide among bowls and top with a crumble of remaining goat’s cheese; serve immediately.

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