2168. AGNOLOTTI in a BACON MUSHROOM WHITE SAUCE

1 kg package of agnolotti pasta
5-6 mushrooms
6 rashers of bacon
5 spring onions
white wine
fresh garlic
salt and black pepper
cream
olive oil

Chop mushrooms, spring onions, bacon and garlic into small pieces. Put water in a pot and place on oven top, bring water to the boil add pasta. Add olive oil to a fry pan on high, then add bacon and garlic. Stir for approx 2 minutes or until bacon is starting to look lightly cooked. Add spring onions and mushrooms. Continue to stir.Wwhile doing this, check on the pasta: it takes a while for the water to boil again after the pasta is added, but doesn’t take long for the past to cook. Add approx 100-200 ml of white wine, allow it to bubble. You’re boiling off the alcohol here while keeping the taste. Turn frypan right down to low-mid and add cream. You can add cream to suit depending on how much sauce you want. Add a small shake of salt and black peeper, stir. Strain pasta and add to fry pan. Stir ingredients briefly then switch heat off.


bacon recipe courtesy of: Duncan, RandomAltFood, November 11, 2010

2165. CHEESE SOUFFLE with BACON and PIMENTON DE LA VERA PICANTE

4 large eggs, yolks and white separated
5 ounces Manchego cheese, grated
1 ounce parmesan, finely grated
butter for the souffle dish
4 slices bacon, cut in thirds

White Sauce
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 1/2 teaspoons pimenton de la vera picante
1/2 teaspoon salt

Preheat the oven to 350 degrees and prepare a souffle dish by buttering it well and dusting with the finely grated parmesan.

Melt the butter in a shallow pot. Add the flour, salt and pimenton and cook until the flour and spices are thoroughly melded with the butter. Add 1 cup milk and cook until thick and bubbling. Remove from heat. Stir in the egg yolk and grated Manchego and stir over very low heat until cheese melts. Set aside to cool briefly.

Beat the egg whites until stiff but not dry and gently fold the white sauce/cheese mixture into the egg whites. Carefully pour into the prepared souffle dish and arrange the bacon slices on top.

Bake in the preheated oven for 30 minutes. Serve immediately!


bacon recipe courtesy of: Herb and Kathy Eckhouse, La Quercia, 400 Hakes Drive, Norwalk, Iowa 50211

1255. BACON and CHIVE WHITE SAUCE

yields 1 serving


2 slices bacon, cooked and crumbled
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chives, chopped
1/2 teaspoon salt

Prepare bacon and set aside. Melt butter in a 1-quart glass measuring pitcher in microwave oven (about 30 seconds at High). Add flour; mix until smooth. Add milk gradually, stirring constantly. Cook uncovered in microwave oven 4 minutes at High, or until thickened; stir after 2 minutes, then every 30 seconds. Add crumbled bacon, chives and salt; stir. Serve over fresh vegetables.


courtesy of: Adventures in Microwave Cooking, Montgomery Ward Culinary Arts & Services