The variety of cheeses in this upscale and tasty dish make it dangerously delicious! The chiles in the dish, as well as the flavored pasta, add a subtle punch and contrasts nicely with the cheeses and the herbs.
- 1 tsp salt
- 2 tbsp olive oil
- 1 lb flavored pasta, such as green or red chile
- 1/2 lb mascarpone cheese, softened
- 1/4 cup plus 2 tablespoons olive oil
- 1 tsp coarsely ground white pepper
- 1/2 tsp coarsely ground black pepper
- 4 ounces gorgonzola cheese, crumbled
- 1/2 lb fontina cheese, cut into small cubes (1/4 inch)
- 3/4 cup grated Parmesan cheese
- 1 habanero chile, seeds and stem removed, minced or substitute 3 serrano chiles
- 1/4 cup minced Italian parsley
- 2 tsp chopped fresh thyme, or 1 teaspoon dried thyme
- 3/4 tsp dried oregano
- 1 tsp dried savory
- 1/2 tsp salt
- 4 to 5 cups mixed greens, such as Boston Bibb lettuce, endive, or escarole
- Bring a large pot of water to a boil, add the salt and the olive oil. Add the dry pasta and cook according to the manufacturer's directions. Drain thoroughly and place the pasta in a large bowl lined with paper towels.
- Mix the mascarpone, the olive oil, and the ground peppers together in a small bowl. Remove the towels from the pasta and mix in the mascarpone. Then, add the gorgonzola, fontina, parmesan, chile, parsley, thyme, oregano, savory, and salt and toss the mixture lightly. Microwave the mixture on low for 2 minutes to warm it up.
- Arrange a bed of mixed greens on each plate and mound the pasta-cheese mixture on top. Serve immediately.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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