Symphony of flavour pasta

Prep: 10 mins, Cooking: 15 mins
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Symphony of flavour pasta

By Samba October 26 2009
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Ingredients (11)

1 tbsp butter
1 mascarpone cheese — tub
1 cream — fresh
1 shallot — medium
1 vanilla — pod
freshly ground black pepper
1 c stock — chicken
3 garlic — cloves
4 ostrich fillet
500 g pasta — fresh tagliatelle
200 g mushrooms — sliced
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Method:

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.



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