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 = 30What's this? |
Ziti with Caper Currant Goat Cheese
Servings = 2 | Serving size =2 ounces pasta with sauce
This recipe can be multiplied by 2,3.
This recipe does not make very good leftovers.
| 2 tsp | capers |
| 2 tsp | dried currants |
| 2 ounces | semi-soft goat cheese |
| 2 cloves | garlic (minced) |
| 2 Tbsp | dry sherry |
| 1 small | onion (minced) |
| 1/2 cup | dry sherry |
| 1 | red bell pepper (diced) |
| 1 Tbsp | fresh basil |
| 1 small | tomato (peeled, seeded, chopped fine) |
| 4 quarts | water |
| 4 ounces | ziti |
Fold together the capers, currents and goat cheese and place in refrigerator.
Place the garlic in a medium non-stick skillet with 2 tablespoons of the sherry. Cook slowly over medium heat until the garlic begins to soften.
Add the onion and cook over low heat until translucent and the sherry evaporates. Do not allow the onions to brown.
Add the red peppers and 1/2 cup of the sherry. Cook very slowly until the pepper is soft. Puree the vegetables in a blender and then return to the pan adding the rest of the sherry. Keep warm over very low heat while the pasta cooks.
Chop the basil into the tomatoes.
Place the water in a large stock pot over high heat and bring to a boil. Cook the ziti in the boiling water until al denté.
Drain and divide the pasta into two bowls.
Place 1/2 of the pureed pepper sauce over the ziti in each bowl. Top with 1/2 of the goat cheese mixture in the center of each bowl. Top with the tomato mixture equally divided between the two bowls and serve immediately.
Nutrition Facts
Serving size: 2 ounces pasta with sauce | Servings 2
Calories 474 | Calories from Fat 85
Amount Per Serving (% Daily Value)
Total Fat 10g (15%) | Saturated Fat 6g (31%)
Monounsaturated Fat 2g | Trans Fat 0g
Cholesterol 23 mg (8 %) | Sodium 245 mg (10 %)
Total Carbohydrates 63g (21%) | Sugars 14g
Dietary Fiber 4g (17%) | Protein 15g
Vitamin A 69% | Vitamin C 272 % | Calcium 12% | Iron 18%
Vitamin K 15 mcg | Potassium 523 mg | Magnesium 64 mg
"Food is our common ground, a universal experience."
-James Beard, Father of American Cuisine
The refrigerator light goes on...
When I first created this recipe I fell in love with the combination of the sweet currants and the tart, vinegary capers with the smooth creamy goat cheese. I must admit that I always felt it an odd combination and one of my chef friends laughed at me about it. I posted it to my website to amuse myself.
About 4 years later I was eating at Bob Kinkead’s Colvin Run Tavern and ordered the tuna carpaccio. It was served with, you guessed it, capers and currants. Wow! It was lovely and I felt less odd.
