Ribbon Noodles In Curd Cheese And Herbs
Renaissance cooks brought pasta to England from Italy and it has remained a firm favourite ever since. Ribbon noodles, tagliatelle in Italian, make a filling dish served like this.
SERVES 2
15 g (1/2 oz) butter
1 garlic clove, skinned and crushed
50 g (2 oz) mushrooms, sliced
5 ml (1 tsp) chopped fresh sage or 2.5 ml (1/2 tsp) dried
50 g (2 oz) cooked ham, diced
salt
100 g (4 oz) ribbon noodles
50 g (2 oz) medium fat curd cheese
1. Melt the butter in a frying pan and fry the garlic, mushrooms and sage for 2 minutes, then stir in the ham.
2. Bring 900 ml (1 1/2 pints) salted water to the boil and cook the noodles for 10 minutes or according to packet instructions. Drain well and keep warm.
3. Heat the cheese with the mushroom mixture until melted, then stir in the noodles. Serve immediately.
