M's Cooking Diary

Musing about food, wine and cooking.

Monday, March 28, 2005

Penne with duck sauce and feta cheese

Tonight, I used leftover I had in the fridge. A comfit duck thigh, some tomatoes, the ewe feta cheese from Good Friday dinner and some basil to make a very nice pasta sauce that I served with penne rigate.

I cooked the tomatoes with salt and olive oil until they were almost dry; I added the shredded duck meat. When the pasta were ready I put them in the serving bowl, added the tomatoes sauce, mixed everything well, added the basil leaves and the cheese and served on warm plate.

Penne absolutely need warmed plates. The pasta loose it heat too fast otherwise and you end up with congealed pasta at the bottom of the plate.


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