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Thursday, March 17, 2011

Linguini With Goat Cheese Proscuitto and Spinach - Eva

½ lb linguini dried or fresh
1 small red onion
4-6 oz of goat cheese
1cup dry white wine
9 oz baby spinach
4-6 oz proscuitto sliced thin
olive oil

Bring a large quantity of water to boil in the large pot and cook the pasta to your desired doneness
Cut up the onion into a small dice, and sauté in a small amount of olive oil until soft in the small saucepan.
When the onions are soft, add the wine, and simmer about 5 minutes
Add the goat cheese and stir until the cheese is melted
Add the chopped basil, and set the pan aside

Cut up the proscuitto into small strips and sauté for a short time in the large frying pan with a few drops of olive oil
Remove proscuitto and add spinach to the pan. Cover and cook slowly until spinach is wilted. If water is released, drain it off.
Add the proscuitto to the spinach, add the drained pasta and the goat cheese sauce, stir and serve.

1 large pot for cooking pasta
1 small saucepan
1 large covered pot or frying pan

Recipe from Cooking Magazine, modified by Eva


  1. I would try Seitan; it has good solid texture and "meaty" flavor. In fact, I prefer it MUCH more compared to ham.
    - Hanne

  2. Two things: (1) I inadvertently omitted the basil from the ingredient list - about 1/4 cup coarsely chopped is required
    (2) This recipe was originally published using chicken breasts. The chicken breasts were quickly fried, cut into strips and added to the dish at the end. I tried it once, but it had no zing, so i substituted prosciutto.

    You kosher guys have a problem anyway, because of the goat cheese and meat. There must be some tasty soy product around. - Eva

  3. I actually made the recipe in question the other day, and found that the goat cheese i used solidified when taken of the burner. It became a gummy, oniony concoction, which i felt still lacked some zing. I was tempted to add something as simple as black pepper to the recipe but we tried not to deviate from what was written. - Zach

  4. Which is the proper kind of goat cheese to use?

  5. Zack, the goat cheese to use is is a soft spreadable one, not feta, and make sure that there is still about 1/4+ cup of wine left in the saucepan before you add it.
    > Eva


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