Categories
Cheese of the month
This recipe is by Gino D'Acampo
Less than 30 minutes preparation time
10-30 minutes cooking time
Serves 2
200g/7oz linguini
1 tbsp olive oil
2 shallots, finely chopped
1 clove garlic, finely chopped
75ml/3floz double cream
50g/2oz baby spinach leaves
salt and freshly ground black pepper
75g/3oz Buche de Chevre sliced
pinch paprika
Preparation:
1. Preheat the grill to its highest setting
2. Cook the linguini in boiling salted water until al dente. Drain and set aside.
3. Heat olive oil in a pan and sweat the shallot and garlic for 2 minutes or until softened but not coloured.
4. Add the cooked linguini, double cream, spinach, salt and freshly ground black pepper and stir well. Pour into a small gratin dish.
5. Put the slices of goats cheese on top, spinkle with paprika and place under the grill for 5 minutes or until bubbling nd the goats cheese has browned slightly. Serve and enjoy!
