Fettuccine with stued oven-baked tomato with soft goat’s cheese

Fettuccine with stued oven-baked tomato with soft goat’s cheese

Fettuccine with stued oven-baked tomato with soft goat’s cheese

Fettuccine with stued oven-baked tomato with soft goat’s cheese

Fettuccine with stued oven-baked tomato with soft goat’s cheese

Course Fettuccine

Ingredients
  

Fresh pasta

  • 200 g (0.45 lb) fettuccine

Sauce

  • 2 medium vine tomatoes
  • 20 g icing sugar
  • 1 shallot
  • ½ clove of garlic
  • 3 tbsp olive oil
  • 2 thumb-sized pieces of fresh ginger, sliced
  • 2 tbsp brown sugar
  • 35 ml white wine
  • 70 ml veal broth
  • 140 strained tomatoes
  • 2 sprigs of thyme, plucked
  • 1 sprig of basil, chopped
  • 20 ml cream
  • 70 g soft goat’s cheese

Instructions
 

  • Cut the top off the tomatoes, hollow out the  esh with a spoon and put aside.
  • Stu‚ the tomatoes with some icing sugar and olive oil and cook in the oven at 120°C (248°F) for 10 minutes.
  • Dice the onion and slice the garlic.
  • Heat the olive oil in the pan, sweat the shallots, garlic and ginger in this and caramelise everything with brown sugar
  • Pour white wine over the ingredients, add the veal broth, tomato  esh and strained tomatoes and simmer the sauce. Stir occasionally.
  • Add the thyme, basil and cream and season the sauce to taste with salt, pepper and chilli.
  • Stu‚ the tomatoes with the tomato sauce, add the goat’s cheese and cook in the oven at 160°C (320°F) for £ve minutes.
Keyword Fettuccine with stued oven-baked tomato with soft goat’s cheese
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