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PASTA AL POSTER

1 lb. rigatoni or zitoni
1/2 lb. pancetta (Italian bacon)
1 (16 oz. to 28 oz.) can of peeled tomatoes
1 (8 oz.) can tomato sauce
4 dry hot peppers or equivalent if pepper seeds
500 grams mascarpone (Italian cream cheese)
1/2 stick butter
Olive oil
1/4 onion, diced in sm. pieces
Grated Parmesan (as much as desired)

In medium size pot put enough oil to cover bottom. Add hot peppers, can of peeled tomatoes and sauce, pancetta and onion. Saut?© and brown, let simmer about 10 to 15 minutes on low heat. Salt lightly only if desired. In another pot put mascarpone and let it melt along with 1/2 stick of butter while pasta is boiling and ready to serve by the time the cream cheese and other ingredients are melted, drain pasta and add both sauces, one after the other. Mix vigorously, add Parmesan.



STRAWBERRY MASCARPONE FOOL

3 pints hulled, sliced strawberries? 
3 tablespoons sugar? 
2 tablespoons balsamic vinegar? 
1 cup mascarpone cheese? 
1 cup heavy cream, well chilled? 

In a bowl toss the strawberries with the sugar and the vinegar and them then macerate at room temperature tossing them occasionally, for 1 hour.? 

Reserve one cup of the strawberry mixture, and in a food processor or blender puree the remaining mixture with the Mascarpone until completely smooth.? 

In a chilled large bowl with an electric mixer, beat the heavy cream until it holds stiff peaks and fold in the Mascarpone mixture gently but thoroughly.? 

Divide the reserved strawberry mixture among 6 stemmed dessert glasses, spoon the cream mixture over it, and chill the desserts for 1 hour.

Serves 6.? 



MASCARPONE CHEESECAKE IN MEXICAN CHOCOLATE CRUST

Chocolate-Pecan Crumb Crust:
1 (2 ounce) round tablet Mexican table chocolate (such as Ibarra)
2 (1 ounce) squares semisweet chocolate
10 double graham crackers
1 cup pecan halves
2 teaspoons cinnamon
3 tablespoons brown sugar
4 tablespoons unsalted butter

Set oven rack in the middle of the oven and preheat oven to 400 degrees F.

Chop chocolate and drop through feed tube of a running food processor or blender. Add graham crackers and pecans and process until they are fine crumbs. Pour crumbs into a 10- or 12-inch diameter springform pan. Stir in cinnamon and brown sugar. Add melted butter and, using your fingers, quickly mash the mixture until the crumbs hold together. Use your knuckles to press up the sides, then press over bottom of pan. Bake 10 minutes. Cool.

Mascarpone Filling:
1 tablespoon unflavored gelatin
1/4 cup cold water
1 1/2 pounds mascarpone cheese
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons lemon juice
1 1/2 tablespoons vanilla extract
1 1/2 cups cream

Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes. To keep gelatin liquefied, set bowl in a larger bowl of hot water.

Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy. Gradually pour in sugar while continuing to beat. At medium speed, beat in lemon juice and vanilla extract. Remove bowl from mixer and, using a large rubber spatula, quickly fold gelatin into cheese mixture.

In a cold bowl and with cold beaters, whip cream to stiff peaks. Fold a scoop of cream into the mascarpone mixture to lighten it and make it easier to blend with the cream. Then fold remaining cream into the cheese base. Pour into cooled crust. Cover well with plastic wrap and chill at least 4 hours.

Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the cake. Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.

Makes 16 servings.



MASCARPONE MACAROONS
Yield: 16

Ingredients

FOR THE MACAROONS:
1/2 c slivered blanched almonds
2 c powdered sugar; divided use
4 lg egg whites; room temperature

FOR THE FILLING:
1/2 c mascarpone; see notes
1/2 c heavy whipping cream
1/4 c sugar
1 ripe berries; optional for serving
1 sprig fresh mint; optional for serving

Instructions

Preliminaries: Preheat oven to 450 degrees. Line 2 large baking sheets with parchment paper. Set each on top of a second baking sheet; this will prevent burning.

Place almonds in food processor fitted with the metal blade; process to a fine powder. Add 1 3/4 cups powdered sugar and pulse until blended.

In an electric mixer, beat egg whites until soft peaks form. Add the remaining 1/4 cup powdered sugar a little at a time, beating continuously until egg whites are stiff and glossy. Sprinkle 1/3 of almond mixture over the egg whites. Using a large, plastic spatula, fold together. Working gently, so that the egg whites do not deflate, gradually fold in the remaining almond mixture.

Transfer mixture to a pastry bag fitted with a plain 1/3- to 1/2-inch tip.

Pipe 1 1/2 inch rounds, about 2/3 inch high, onto the parchment-lined baking sheets, leaving about 1 inch between them. Lower oven temperature to 300 degrees. Place baking sheets in middle of oven and bake 9-10 minutes, or until macaroons are dry and crisp; watch very carefully, and lower oven temperature if the macaroons begin to color too much. Remove pan to a wire rack. Allow to rest 1-2 minutes. Using a thin, metal spatula, scrape against the parchment paper and lift macaroons. Cool on wire racks.

To prepare the filling, combine mascarpone, cream and sugar in large bowl of electric mixer. Beat just until mixture holds soft peaks. Cover and refrigerate.

When macaroons are cool, spread 1/3 inch of filling on the flat side of one macaroon and very gently press a second macaroon on top. Repeat with the remaining macaroons and filling. Keep in a cool, dry location (not the refrigerator) until ready to serve within 1 hour.

Presentation: If desired, serve with assorted fresh berries garnished with fresh mint.

Nutritional information (per serving): 150 calories, 2.1 grams protein, 17.0 grams carbohydrates, 8.7 grams fat, 52 percent calories from fat, 19 milligrams cholesterol, 17 milligrams sodium

Source: June 16, 1999, The Orange County Register, #1 newspaper in Orange County, California;
http://www.ocregister.com/living/food/real016w2.shtml

Yield: 16 cookies

Per serving: 100 Calories (kcal); 3g Total Fat; (24% calories from fat); 1g Protein; 18g Carbohydrate; 10mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

Recipe adapted from "Ducasse: Flavors of France" by Alain Ducasse



GARLIC AND MASCARPONE MASHED POTATOES

Serves 8

Add a little garlic and mascarpone cheese to the traditional accompaniment of mashed potatoes to make them extra creamy and tasty.

INGREDIENTS:
6 Large Russet Potatoes -- Peeled
1 Cup Mascarpone Cheese
1/4 Cup Butter -- Melted
2 Tablespoons Chopped Garlic
Salt And Pepper -- To Taste

DIRECTIONS:
- Boil peeled potatoes in salted boiling water, drain.
- Place the potatoes in a large mixing bowl and add the cheese, garlic and butter.? 
- With an electric mixer, whip together all of the ingredients until smooth.? 
- Season to taste with salt and pepper.

PRESENTATION NOTES:? 

Top with melted butter and a little chopped Italian parsley.



FARFALLE WITH MASCARPONE, ASPARAGUS & HAZELNUTS? 

1.5 LBS slender asparagus, trimmed, cut on diagonal into 2" lengths (about 1 C)
3 TBS olive oil
16 ounces farfalle (bow-tie pasta)
1 container (8 oz.) mascarpone cheese (part-skim)
?? C Romano cheese
?? C slivered almonds, toasted in butter
Butter (for almonds)
3 TBS fresh green onions, chopped (including greens)
Salt & pepper to taste

Preheat the oven to 450?° F. Line a rimmed baking sheet with aluminum foil; place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat and spread in a single layer. Roast until asparagus is tender, about ten minutes. (Can be prepared two hours ahead; let stand at room temperature). Cook the pasta in a large pot of boiling salted water until tender but firm to bite; stirring occasionally. Drain, reserving one cup of pasta cooking water. Return pasta to pot; stir in mascarpone, Romano cheese and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by ?? cupfuls if dry, about three minutes. Mound the pasta in a large shallow serving bowl; sprinkle with slivered roasted almonds, green onions and more Romano cheese.



TIRAMISU - ITALIAN COFFEE TRIFLE

Yield: 12 servings? 

Ingredients:
2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb Brandy
24 Dry Italian ladyfingers
6 oz Semisweet chocolate, finely chopped (approx 1 cup)

Ingredient notes:
Orange liqueur or extra strong coffee may be used in place of Marsala wine. Cream cheese may be used in place of mascarpone cheese. Orange liqueur or orange juice may be used in place of brandy.

Ladyfingers should be approx 4x1-inch size. Plain cookies or cake may be used in place of ladyfingers.

Instructions:
1. Make the filling by beating egg yolks with sugar until light. Beat in Marsala. Cook gently in a double boiler or in a stainless steel or glass bowl set over a pot of simmering water. Cook gently, stirring constantly, until thickened. Cool.

2. Beat mascarpone cheese until smooth and then slowly beat in cooled custard.

3. Whip cream until light. Gently fold into cheese mixture. Reserve.

4. Combine coffee with brandy. Reserve.

5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (Do not worry if ladyfingers do not fit exactly, break up extras and fit into spaces.) Drizzle with half of the coffee mixture. Spread half the filling over. Sprinkle with half the chocolate. Repeat layers starting with ladyfingers, drizzling with remaining coffee, spreading remaining filling over ladyfingers and topping with chocolate.

6. Refrigerate a few hours or overnight before serving. Tiramisu can be frozen for up to one month.

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For Two...

MASCARPONE PARFAIT

Serves 2

Almost like a Tiramisu!

INGREDIENTS
2 Biscotti, very hard
1/3 cup Espresso or very strong coffee
6 oz Mascarpone
1 egg
1 TBSP Sugar
1/3 cup heavy cream
4 fresh sliced strawberries
mint leafs

PREPARATION
Combine Biscotti and coffee and let soak. In medium sized bowl, whip together the Mascarpone, egg and sugar. In small bowl whip cream until thick. Fold whipped cream into Mascarpone mixture. In tall glasses, place Biscotti and coffee at bottom. Layer of Mascarpone then berries ending with berries. Top with mint leaf.