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3 shallots, chopped
3 ribs celery, chopped
1 jar sun dried tomatoes, julienned, in olive oil
4 dried ancho peppers, seeded and crushed
5 cloves of garlic, chopped
6oz container marscapone cheese
2 1/2 cup chicken stock, no salt added
1/2 cup dry white wine
2 tsp lemon flavored sea salt
1 lb penne pasta
First seed the ancho peppers and put in a grinder. We used our coffee grinder and pulverized the ancho peppers. BE CAREFUL when you take the cover off because the dust from grinding the peppers will cause you to sneeze your nose off
. In a coffee cup, take the powder ancho peppers and mix with about a 1/2 cup of the chicken stock and stir. In a pan, heat 1 tbsp of extra virgin olive oil. Saute the shallots and the celery until they are close to translucent. Add the sun dried tomatoes and the garlic and let saute for about 7 - 10 minutes until the veggies are cooked. Stir the cup of ancho pepper to make sure the pepper hasn't fallen to the bottom of the stock and add the mixture to the veggies, add the wine, salt and the chicken stock. You should be cooking the pasta as the veggie mixture is cooking. Right before you are ready to serve, stir in the marscapone cheese and bring back up to a simmer to make sure the cheese has warmed through. This turned out to be very very yummy. If you find the mixture to thick, just add more chicken stock. As a variation, add peas and crispy bacon to the mixture.
3 ribs celery, chopped
1 jar sun dried tomatoes, julienned, in olive oil
4 dried ancho peppers, seeded and crushed
5 cloves of garlic, chopped
6oz container marscapone cheese
2 1/2 cup chicken stock, no salt added
1/2 cup dry white wine
2 tsp lemon flavored sea salt
1 lb penne pasta
First seed the ancho peppers and put in a grinder. We used our coffee grinder and pulverized the ancho peppers. BE CAREFUL when you take the cover off because the dust from grinding the peppers will cause you to sneeze your nose off
. In a coffee cup, take the powder ancho peppers and mix with about a 1/2 cup of the chicken stock and stir. In a pan, heat 1 tbsp of extra virgin olive oil. Saute the shallots and the celery until they are close to translucent. Add the sun dried tomatoes and the garlic and let saute for about 7 - 10 minutes until the veggies are cooked. Stir the cup of ancho pepper to make sure the pepper hasn't fallen to the bottom of the stock and add the mixture to the veggies, add the wine, salt and the chicken stock. You should be cooking the pasta as the veggie mixture is cooking. Right before you are ready to serve, stir in the marscapone cheese and bring back up to a simmer to make sure the cheese has warmed through. This turned out to be very very yummy. If you find the mixture to thick, just add more chicken stock. As a variation, add peas and crispy bacon to the mixture.