Symphony of flavour pasta

Symphony of flavour pasta

Preparation time: 10 mins
Cooking time: 15 mins


  • 1
  • 1
    tub mascarpone
  • 1
    punnet fresh cream
  • 1
    medium sized shallot
  • 1
    vanilla pod (or use vanilla essence)
  • A smidgeon of roughly ground black pepper
  • 1
    chicken stock
  • 3
    cloves garlic
  • 4
    ostrich fillets
  • 500
    fresh tagliatelle
  • 200
    sliced mushrooms – porcini are best for this recip


Firstly, the freshness of the ingredients cannot be emphasized enough. Fry the shallot, crushed garlic and mushrooms in butter over medium heat. When the shallots are clear and the mushrooms are soft and browned, add the chicken stock and tub of mascarpone and reduce heat In a small saucepan, heat the cream and add the vanilla pod. Let the flavour of the vanilla integrate nicely with the cream, it will be subtle and smell like a small piece of heaven! Rub ostrich fillets very lightly with ground pepper Cook fillets – best in a griddle pan – until medium rare – not longer than 2 to 3 minutes per side depending on the thickness of the steak (This is very important because ostrich meat can be tough if cooked for too long). Thinly slice fillets. Boil tagliatelle in very salty water for around 3 minutes. Meanwhile, remove the vanilla pod from the cream and mix with mushroom and mascarpone sauce. Dish up pasta into bowls, add sliced ostrich and pour a liberal amount of vanilla creamy mushroom sauce and garnish with love. Great served with a beetroot, chevin and rocket salad and a glass of oaked chardonnay.



Rolled chicken

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