Sunday, August 21, 2016

Whole Grain Linguini with Finocchio and Danish Bleu Cheese Tomato Crème




     A Delicato Bleu Cheese Tomato Crème Sauce!
     I was working as a sauté cook in a trendy restaurant back in the early 1980's when Bleu Cheese Tomato Cream Sauce first became popular for pasta.  The prep-cook in the restaurant kitchen made Blue Cheese Tomato Cream Sauce for a lunch pasta special one day.  The sauce was heavily seasoned, acidic California canned tomatoes were used and too much cheap Maytag Blue Cheese was added.  The sauce was made far ahead of time, at too high a temperature, so the cheese actually broke in the sauce.  The result was a Bleu Cheese Tomato Cream Sauce that looked and smelled putrid.  Needless to say, there were few compliments from the clientele that day and the Blue Cheese Tomato Cream Pasta idea was abandoned.  
     A few months later I was doing sauté cooking at a different restaurant.  Oddly enough, I figured that the Blue Cheese Tomato Cream Sauce idea deserved a second chance.  Using a different cooking strategy might result in an appealing pasta entrée.  The Italian culinary word "delicato" describes food that has a delicate flavor.  Applying a delicato style to making the sauce was the answer and the result was a Bleu Cheese Tomato Crème Sauce that was quite appealing.  The sauce was a success and customers complimented the delicate flavor.
     Italian Besciamella, ripe Plum Tomato and rich semi soft Danish Bleu creates an interesting, yet comfortable pasta sauce flavor, when delicato style is applied.  Bleu Cheese Tomato Crème Sauce should be made to order, so the flavors remain bright.

     Besciamella Sauce:
     This recipe yields 1 cup of thin besciamella.
     Step 1:  Heat a sauce pot over medium/medium low heat.
     Add 1 tablespoon of unsalted butter.
     Add an equal amount of flour, while constantly stirring with a whisk.
     Cook the roux till it turns a whitish color, with no hazelnut aroma.
     Step 2:  Add 1 cup of milk.
     Add 1/4 cup of cream.
     Add 1 small pinch of nutmeg.
     Add 1 pinch of sea salt and white pepper.
     Stir the sauce as it comes to a gentle boil and thickens.
     Step 3:  Reduce the temperature to low heat.
     Simmer and reduce till the sauce is a thin sauce consistency that can coat a spoon.
     Step 4:  Remove the pot from the heat.
     Place the sauce in a container.
     Set the sauce aside or chill it for later use.

     Whole Grain Linguini with Finocchio and Danish Bleu Cheese Tomato Crème: 
     This recipe yields 1 portion.
     Only enough sauce is needed to coat the pasta with flavor.  The pasta should not be swimming in sauce.
     Step 1:  Cook 1 portion of Whole Grain Linguini Pasta in boiling water till it is cooked al dente.  
     *The sauce can be made while the pasta cooks!
     Step 1:  Heat a wide sauté pan over medium/medium low heat.
     Add 1 teaspoon of olive oil.
     Add 1 teaspoon of unsalted butter.
     Add 1 clove of chopped garlic.
     Briefly sauté for a few seconds till the garlic becomes aromatic.
     Step 2:  Add 1/4 cup of thin sliced fresh Florence Fennel.  (Anise Bulb, Finocchio and Fennel Bulb are other names for Florence Fennel.)
     Add 1 pinch of sea salt and white pepper.
     Sauté till the fennel is cooked tender, but not browned.
     Step 3:  Add 1 cup of thin Besciamella Sauce.
     Add 1 chopped seeded ripe plum tomato.
     Bring the sauce to a simmer.
     Step 4:  Reduce the temperature to low heat.
     Gently simmer and reduce till the sauce is a medium thin consistency.
     Step 5:  Reduce the temperature to very low heat.
     Add 2 1/2 tablespoons of sliced imported Danish Bleu Cheese.
     Add 1 teaspoon chopped florence fennel leafy green top sprigs.
     Stir the sauce till the Danish Bleu Cheese melts into the sauce.
     Keep the sauce warm over very low heat.  Add a splash of cream if the sauce is too thick.
     Step 6:  When the portion of pasta is cooked al dente, drain the water off of the pasta.
     Add the Whole Grain Linguini Pasta to the sauce in the sauté pan.
     Toss the ingredients together.
     Mound the pasta on the center of a plate.
     No garnish is necessary!

     Delicato is the theme of this Danish Bleu Cheese Tomato Sauce with Finocchio.  This pasta even looks like it has a gentle flavor!  

No comments:

Post a Comment