Recipe: Rustic pasta with poppy seeds
The 12 first courses lunch
March 15, 2011
A few days ago I prepared a lunch of first courses dishes for my guests, and this is the first course. It's the only one with pasta cooked at the last minute instead of keeped warm, because it is the real secret ingredient: choose a rough and rustic pasta, preferably fresh.
This is a recipe from the 12 first courses lunch, so the doses are for small samples. Keep that in mind if you are considering only one first course.
Rustic pasta with poppy seeds
Ingredients
Makes four small plates:
1/2 leek
1 tbsp butter
35g gorgonzola (or blue cheese)
3 tbsp mascarpone (or cream cheese)
1 tsp poppy seeds
80g spaghetti
 Directions
Chop the leek and fry in butter for 10 minutes.
Add gorgonzola cut into pieces and the mascarpone. Mix well and let melt.
Add poppy seeds and remove from heat.
Cook the pasta in boiling salted water until al dente, drain well and season with the poppy seeds sauce.
A tip: Another recipe called for half leek fried in butter, so I sliced a whole leek, fried it and then divided into two pans, to prepare the two sauces separately.
Please remember that these doses are for small samples. Read the Rustic Pasta with Poppy Seeds recipe for two on Il Meglio in Cucina - Best Cuisine.
 One year ago:
The 20 appetizers lunch
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