Cambozola, mushroom and sage pasta - Untested

https://cookpad.com/ke/recipes/16908094-cambozola-mushroom-and-sage-pasta

3 servings

2 cups dry rotini

6-7 fresh whole sage leaves

6-7 large button mushrooms, sliced thin

2 cloves garlic, spliced thin

2/3 cup heavy cream

100 g cambozola cheese, cut into small cubes

Drop the pasta into a pot of boiling salted water.

Add a couple of tablespoons butter to a large pan on medium-high heat. Once melted, lay in the sage and let fry a couple of minutes until the sage leaves turn deep green and become crispy. Remove them to a paper-towel lined plate to drain.

Add the mushrooms to the pan. Fry for about 5 minutes until they begin to brown, then toss in the garlic. Continue frying for 1 minute until fragrant.

Lower the pan temperature to low and add the cream. Drop in the cheese, a few cubes at a time, stirring them into the sauce until they melt. Once all the cheese has been added, let simmer for 2 or 3 minutes until slightly thickened. Taste and add seasoning as required.

Transfer the cooked pasta to the pan and toss until well-coated with sauce. If you want a looser sauce (because it will thicken as it cools), add a splash of the pasta cooking water. Serve garnished with the sage leaves.

Cambozola Pasta - Testing

http://lamouffettegourmande.blogspot.com/2022/06/garlic-pasta-boiled-in-its-own-sauce.html

https://www.happyveggiekitchen.com/blue-brie-spinach-mac-and-cheese/

I'm Frankensteining two recipes, one of my own with a very similar one for a stovetop mac and cheese using Cambozola cheese. Would it make sense to have an option of popping it in the oven with a topping of breadcrumbs? The instructions have been combined but the ingredients list has not, my ingredients first, the Frankensteined recipe second.

1 - Ok, this was pretty good! I didn't have any greens to add so I'm keeping this in the testing phase. It is very, very rich, so I'm changing the portion size from 2 servings to 4 servings. I didn't add the greens (because it was raining and got dark before I made it and I didn't wanna). 

2 - I added the greens and increased the pasta by 4 oz. The former was a nice but not necessary addition, and the latter reduced the goo by too much.

Servings: 4
2 Tbsps (1oz/28gr) butter 
2 cloves garlic (8gr), minced 
1 cup mild broth such as chicken 
2 1/2 cups milk, or more, as needed 
2 cups (8 oz/200g) uncooked chunky pasta such as penne 
Salt and pepper, to taste
1 oz (28g) Parmesan cheese, grated, + 1 oz (28g) for garnishing 

170 g (6 oz) blue brie (cambozola), or a mix of brie and blue cheese, roughly chopped

2 handfuls fresh baby spinach or chard with the ribs removed
2 Tbsps. fresh parsley leaves, chopped 

1. Have your broth (or milk, not sure which I'll choose) at the ready to stop the browning of the garlic.
2. Melt the butter in a large skillet over medium heat. Just as the butter melts, put in the garlic. This next part is really quick, just a minute or so. Add the garlic and cook, stirring frequently, until fragrant and just starting to lightly brown.
3. Immediately stir in the broth, milk and pasta (OR just milk and pasta, depending on what I choose). Season with salt and pepper, to taste.
4. Bring to a boil and reduce to a simmer, stirring frequently, until the pasta is cooked through, about 18 to 20 minutes. You may need to add more milk depending on how thick your macaroni is.
5. Stir in the Cambozola. 
6. If the mixture is too thick, add more milk as needed until the desired consistency is obtained.
7. Finally, add the spinach or chard and stir in until just wilted. Serve immediately, garnished with parsley.
8. OPTION: To make a gratin, melt 2 Tbsps. of butter in a hot pan and mix in ¾ cups (75g) panko breadcrumbs, stirring until evenly combined, and sprinkle on top of the pasta. Set the oven to Broil and broil until breadcrumbs start to brown.

Scarpaccia - Untested

 
https://www.facebook.com/reel/941896917852680

80g flour
30g + 30g parmesan
1 Tbsp. parsley, chopped
1 clove garlic, minced
1 egg
Pinch of salt
180g water
280g red cabbage, finely sliced
1 red onion, sliced
15g fresh basil, chopped
1 Tbsp. olive oil
Serving Suggestion:
Crumbled feta, fresh herbs and lemon zest on top

1. In a large bowl, combine the flour and the first measure of parmesan, the salt and the parsley. Crack in the eggs and whisk the egg and water until perfectly combined.  
2. In a separate bowl toss together the cabbage, onion and fresh basil with the olive oil. 
3. Mix the flour and veg mix together and toss thoroughly.
4. Spread onto a parchment-lined baking sheet and sprinkle the second measure of parmesan evenly over the surface.
5. Bake in a 400F oven for 30 to 35 minutes.
6. Serving suggestion of crumbled feta, grated lemon rind and more herbs recommended.