Stupor-induced cooking is not necessarily a bad thing…
After deciding NOT to go back out on Friday night after I had just got home from an after-work drinking fest, I looked around my kitchen hoping for some notion of dinner that was not too complicated but tasted good.
I didn’t want Chinese again – I ate it earlier that week and in the tradition of ordering way too much Chinese food, I was totally sick of it.
I found a quarter of a box of small shell pasta and some leftover ricotta not yet affected by the blue mold growing on the top of the container. I boiled the pasta and threw it together with a host of “on hand” items lingering in my pantry just waiting to be used.
I came up with a most delicious and quick macaroni that I hoovered down with the same enthusiasm of a five-star dinner. I’ll try my best with the measurements.
1/2 box small pasta shells
1/4 to 1/2 large container of part-skim ricotta
a good size chunk of Roquefort, broken up
grated Pecorino Romano
gray salt & pepper
Boil macaroni until al dente.
Meanwhile, in a bowl mix ricotta, Roquefort, Pecorino, salt & pepper together. Top with drained, hot pasta, add Truffle Oil and mix well until a creamy mixture is achieved. Adjust seasonings.
I hope you enjoy it. Let me know what you think.
© 2011 J. H-M and CultureChoc2010.
- The Best Fresh Ricotta Recipes From Food52.com (huffingtonpost.com)
- Roquefort, The King of Sheep’s Milk Blue Cheese (cheesemonger.wordpress.com)