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Article: Gruffly speaking; 'Goat's cheese does taste different'; Pasta with goat's milk cheese; Goat's milk cheese & red pepper tart
- Article from:
- The Press
- Article date:
- February 22, 2007
- Author:
CopyrightCopyright 2007 The Press. Provided by ProQuest LLC. (Hide copyright information)
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The distinctive texture and flavours of goat's milk cheese comes
into its own when heated to melting point. It is creamy but not
heavy, and combines well with green and peppery herbs or the softer,
fuller tastes of grilled red peppers. Black olives, slow- cooked
onions, toasted sourdough breads and balsamic-based vinaigrettes are
other excellent food companions for the tangy cheese.
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Pasta with goat's milk cheese
& rocket
Although this pasta dish (pictured above) is quickly and easily
assembled it has satisfyingly full flavours. There is also appeal in
its creamy texture and fresh green bite. Serves 4.
1 Tbsp light olive oil
4 garlic cloves, peeled and shredded
400g penne pasta
200g ...