This is a popular pasta dish in Italian cuisine, as well as one of my favorites. It has the great flavors of tuna and basil, with fresh mozzarella cheese that melts in your mouth. And, it is actually very easy to make at home! Bring Italian restaurant flavor to your kitchen in only 20 minutes.
The bagel is known for being flavored with smoked salmon and cream cheese. But how about this for a twist: salmon and cream cheese ravioli. The creamy stuffing melts with the tomato sauce in your mouth for a one-of-a-kind taste. Visually, the translucent chervil leaves add a touch of beauty. It's very easy to make, and very delicious to eat.
Here is my 4th recipe variation using the Mascarpone cheese sauce: pasta with baby arugula and marinated tuna. The Mascarpone sauce, the core of the dish, is rich and creamy. When marinated tuna, ginger, and soy sauce are added as a Japanese twist, the sauce is given a lighter taste. The gently seared tuna is a delicious alternative to other heavier proteins. If you are looking for a pasta that is creamy yet light, this is the dish for you.
This invention will impress you, especially if you are a vegan or vegetarian. It is a salad with everyone's favorite fun-to-eat Italian food, gnocchi. The surprise is that the pasta pieces are made from flour, potatoes and edamame beans. It has a vibrant color, smooth texture and flavor, and goes great with a soy sauce/Italian dressing.
Here is a third recipe variation using the Mascarpone cheese sauce, combining it with smoked salmon and baby arugula. The saltiness of the smoked salmon and the slight bitterness of arugula give the sauce the punch and a totally different flavor. Plus, the colors are beautiful - it will really brighten your dinner table.
Here is a second recipe variation using the Mascarpone cheese sauce. It is a pasta dish with a combination of porcini and other various mushrooms. Porcini mushrooms have a rich, earthy flavor that really gives the sauce depth. You will have the taste of restaurant dish in no time!
This is the first of many variations of using the Mascarpone cheese sauce. There are many more interesting recipes to come because this sauce is so flexible. This first one combines prosciutto, cherry tomatoes, and scallions. I learned this combination from the executive chef when I was trained at the Brick Hotel Restaurant in Newtown, PA. I was amazed and moved by this combination because I have only ever used scallions as an Asian flavor. I am sure this combination with my mascarpone cream sauce will make you amazed, too!