Wednesday, May 19, 2010

Penne with Treviso and Goat Cheese

So what do you do if you think there's a mistake in a cookbook? I think they meant to say teaspoon of salt instead of tablespoon but I'm not sure maybe the dish is supposed to be salty. Like a dummy the first time I make a recipe I follow it how it's written even if I question things in it, then if it's ok enough I'll make it again and put my own twist on it. Usually that's more spice, but sometimes I'm inspired to use additional ingredients or change it up to be something totally different.

I liked this dish, but the hubby wasn't too thrilled with it. It was VERY salty, but the more goat cheese you add the more it toned it down which is probably what the reason is, but then all you taste is goat cheese and nothing else. I cooked the whole box of pasta and looking at the picture in the cookbook mine looks like all noodles and there's has more fluff to it. Another change I'll list below in the recipe. My stuff looked pretty then it clumped big time!

So give it a try it is tasty, but be sure to see all my notes. I made it using radicchio because the grocery store didn't carry treviso.

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Penne with Treviso and Goat Cheese
(Adapted from Giada At Home)

1 pound penne pasta
1/4 cup olive oil
1 garlic clove, halved
1 pound treviso (or radicchio), chopped (about 4 cups)
3 packed cups (5 ounces baby spinach
1/2 cup low sodium chicken broth
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons crushed red pepper flakes
1 tablespoon salt, or more to taste (start off with a smaller amount instead of using it all)
1 1/2 cups freshly grated Parmesan cheese
1 1/2 cups (12 ounces) goat cheese, crumbled
1/2 cup fresh basil leaves, torn

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook. stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
Meanwhile, in a 12 inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard. (I added the garlic back in the dish instead of wasting it, you couldn't taste it.)

Add the treviso, spinach, chicken broth, balsamic vinegar, lemon juice, red pepper flakes, and salt. Cook until the treviso and spinach wilt, 6 to 8 minutes.

Drain the pasta, reserving about 1 cup of the pasta water. Add the pasta and Parmesan cheese to the skillet. (I would add the cheese at the end because mine clumped and didn't stir in.) Toss well, thinning out the sauce with a little pasta water, if needed. Season with salt, if needed.

Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese and garnish with basil before serving.

1 comment:

  1. I'd have to say, I wouldn't have used that much salt. Salt although I love it, I can't stand it when something is very, very salty.

    When I'm free styling my own recipes, I usually add a little salt, taste and adjust from there.

    My hubby would have his lip poked out cause there is no meat in it. He's a meat-a-tarian and can be quite picky about some things.