At the New Orleans Wine and Food Experience last week this recipe from Chef Michael Farrell at Bistreaux at the Maison Dupuy Hotel won a Gold Medal for Lagniappe (something extra). It’s fun and easy.
Ingredients
Cream Base:
- 5 cups shallots
- 3 cloves garlic chopped
- 16 oz mascarpone cheese
- 2 qt heavy cream
- 1 oz cognac
- Salt and pepper to taste
Cheese Mix:
- Grate equal parts
- Smoked gouda
- Parmaggiano Regiano
- Monterrey jack
- 1lb cooked penne pasta
- Truffle Oil
- In a medium saucepan, sauté shallot until golden and add cognac, cream, mascarpone, salt and pepper. Mix well until mixture comes to a boil.
- In a sauté pan, add the cream mix and the warmed cooked pasta. Set in a serving dish, drizzle with truffle oil and melt the grated cheese under the broiler.
Serves 8. 2009 Russian River Valley Chardonnay hits the spot with this!