Real African Dishes: [MC-AllEthnic-Recipes] Agnolotti of Ciel Bleu Cheese and Bosc Pear with Pesto [1 Attachment]

Friday, May 13, 2011

[MC-AllEthnic-Recipes] Agnolotti of Ciel Bleu Cheese and Bosc Pear with Pesto [1 Attachment]

[Attachment(s) from teresa and dave included below]

* Exported from MasterCook *

Agnolotti of Ciel Bleu Cheese and Bosc Pear with Pesto

Recipe By :Mark Picone, Restaurant at Vineland Estates

Serving Size : 8 Preparation Time :0:00

Categories : app sent

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsp unsalted butter -- (25 mL)

3 pears -- peeled and finely diced

1 cup Ciel Bleu cheese -- (250 mL)

1 cup mascarpone cheese -- (250 mL)

2 tbsp grated lemon rind -- (25 mL)

1 tbsp chopped fresh parsley -- (15 mL)

1/2 tsp chopped rosemary -- (2 mL)

1/2 tsp chopped thyme -- (2 mL)

Salt and freshly ground pepper

3 large sheets fresh pasta

Chicken broth (optional)

Garnish:

1/4 cup chopped chives -- (50 mL)

Slivered Parmesan

1/2 cup pesto -- (125 mL)

1. Heat butter in skillet on medium heat. Add pears and cook for 10 minutes
or until they soften and brown a little. Set aside to cool.

2. Place blue cheese, mascarpone, lemon rind, parsley, rosemary and thyme in
a bowl. Season with salt and pepper. Beat together until well mixed then
gently fold in pears.

3. Cut pasta into 4-inch (10-cm) rounds and cover with a damp cloth to
prevent drying.

4. Working with 5 rounds at a time, place about 1 tbsp (15 mL) of filling
mixture on each round. Wet the edges of the pasta, and then fold over to
form a half-moon and pinch the edges to seal.

5. Bring around the two corners of the noodle and pinch again to form the
agnolotti. Repeat until all the pasta is used up. You will have about 30
agnolotti.

6. Bring a large pot of chicken broth or water to boil. Add agnolotti and
boil until pasta floats to the top, about 3 minutes. Drain and place on
serving plates. Sprinkle chives and slivered Parmesan over agnolotti. Dot
plates with pesto.

S(Internet Address):

"http://www.lcbo
com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID
560

Copyright:

"Autumn 2003"

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Per Serving (excluding unknown items): 236 Calories; 11g Fat (39.6% calories
from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol;
19mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fruit; 2 Fat.

NOTES : Although Chef Mark Picone has suggested the Quebec cheese Ciel Bleu
any mild blue cheese will work well in this recipe. Buy fresh pasta sheets
and cut them with a round cookie cutter. If there is filling left over, use
it as a spread with crackers for an hors d'ouvre.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0