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Mascarpone |
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#1 |
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Forum Member
Join Date: Oct 2003
Posts: 5,037
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Mascarpone
Just bought a tub and I'm nervous!
The plan was to create tagliatelle with spinach, chestnut mushrooms and mascarpone...but I've never used it before and don't have a recipe, so don't know what to expect What's normal for it? If I mess it up, how will I know? Help! |
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#2 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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Well............if it were me I would make all the other stuff, put it in a bowl and mix in the mascarpone just before serving
I definitely wouldn't be trying to cook it............
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#3 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Just stir it in at the end, just give it long enough to warm through the pasta.
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#4 |
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Forum Member
Join Date: Jun 2006
Location: Leeds
Posts: 2,164
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Tommy's right, just stir it in at the end. i usually mix it with Tomato pesto to give it flavour but its lovely on its own.
Mascarpone can be used on or in cakes too, mixed with icing sugar it makes a lovely frosting & is usually what you find on top of carrot cake. |
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#5 |
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Forum Member
Join Date: Jan 2008
Location: Belfast, OWC
Posts: 502
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Mix a tub of marscapone with a tin of chopped tomatoes and add to a pan of fried onions and garlic. When its nicely heated pour over some fresh gnocchi in an oven proof dish. Sprinkle with breadcrumbs and grated cheese then tear strips of parma all over the top and sprinkle with olives (black or green are fine) and bung in the oven for 20-30 mins. Nice tasty dish and hard to make a mess of
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#6 |
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Forum Member
Join Date: May 2008
Posts: 4,280
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Don't worry about cooking with mascarpone. As it has a very high fat content it will not split.
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What's normal for it? If I mess it up, how will I know? 