Blue Cheese Pasta With Bergamot Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Wholewheat spaghetti, (to 12) or-
10 ounce: Home-made noodles,
2 tbsp: Fresh parsley, very finely chopped
2 tbsp: Sesame or walnut oil,
Salt and pepper, to taste
6 ounce: Blue cheese (to 8 oz.), crumbled
8: Red bergamot flowers, (petals of)
Directions:
Cook pasta in plenty of boiling, salted water until al dente. Drain
and transfer to serving dish. Toss in the parsley and oil; season to
taste. Sprinkle on the cheese, then toss in the bergamot petals. Serve
immediately.
Note: Personally, I think the walnut oil goes better with this.
From _Cooking with Flowers_ by Jenny Leggatt. New York: Fawcett
Columbine, 1987. Pg. 105. ISBN 0-449-90252-8. Typed for you by
Cathy Harned.
Source from luhu.jp
and transfer to serving dish. Toss in the parsley and oil; season to
taste. Sprinkle on the cheese, then toss in the bergamot petals. Serve
immediately.
Note: Personally, I think the walnut oil goes better with this.
From _Cooking with Flowers_ by Jenny Leggatt. New York: Fawcett
Columbine, 1987. Pg. 105. ISBN 0-449-90252-8. Typed for you by
Cathy Harned.
Source from luhu.jp