Pappardelle with wine flavoured cheese

With the New Look voucher I got at last week’s press day burning a hole in my pocket (seriously wish I didn’t have to wait till Autumn for that mohair aran knit jumper) yesterday, I made the risky decision of trudging up to Oxford Street on a bank holiday weekend. In the rain. After a particularly ruthless wardrobe cull, I’m getting pickier and pickier about the clothes I buy, so the clingy black viscose mix maxi dress I’d eyed up online just didn’t cut it. You wouldn’t buy a Schwartz ‘chicken curry’ mix would you? It’s totally the same.

My trip however was not in vain. I decided to treat myself to some fancy cheese in John Lewis to make up for the clothes shopping fail, and walked away with some effing delicious Embriago, an Italian hard cheese that has been steeped in wine. That’s right, booze flavoured cheese. It has the same kind of drink imposter taste possessed by a liqueur chocolate, but in a good way.

Rather than wolf the whole lot with a cracker (my initial inclination) I grated a load of it into fresh cooked pappardelle tossed with some seriously garlicky sauteed aubergine courgette, chopped parsley and tomato. There’s even a bit of purple sprouting broccoli, thrown in because I have so much of it, but it was nice to have a bit of greenery. The finished dish had the flavour of a cheesy white wine sauce, without the heaviness, resulting in a light and fresh but rich tasting pasta.

Recipe after the jump…

Ingredients (serves 4)

250g of nice quality pappardelle (the rough textured stuff that costs at least £3)

100g of Embriago

1 small aubergine

1 small courgette

1 tomato

1 handful of purple sprouting broccoli

3 cloves of garlic

1 teaspoon of chilli flakes

1 dash of balsamic vinegar

1 teaspoon of chopped parsley

salt/pepper

plenty of olive oil

Directions

Thinly ‘julienne’ the aubergine and courgette. Heat a good lug of olive oil in a substantially sized frying pan (you want to add the pasta later) and sautee them with the garlic and chilli flakes for 15-20min until soft and lightly browned, adding the tomato (chopped) and a dash of balsamic after 10mins. Season well.

Meanwhile, bring a pan of salted water to the boil and cook the pappardelle according to packet instructions, throwing the broccoli in for the last few mins.

Drain pasta/broccoli and throw into the aubergine mix with an extra lug of olive oil to prevent it sticking together. Remove from heat, add the parsley and stir well to combine with the veg. Grate in the cheese and stir well to lightly coat the pasta adding more if you fancy.

Serve immediately with a cool glass of white.

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One Response to “Pappardelle with wine flavoured cheese”

  1. A Simple Spring Risotto « Feast on Scraps Says:

    […] or vermouth into the rice before adding stock, but I didn’t have any so a little grating of Embriago just about gave it the booze flavour it […]

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