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January 20, 2016
With the cooler weather finally hitting Hong Kong, I’m craving carb-laden comfort food – and what gets more comforting than a hearty bowl of creamy, cheesy pasta?
This dish uses two of Profood’s most delicious cheeses – Sirana Gligora semi-hard Truffle Cheese and Montanari & Gruzza Parmigiano Reggiano di Vacche Rosse – to create a rich, indulgent crowd-pleasing pasta sauce, whilst still leaving you with plenty of cheese to nibble on later!
Dried pasta is always a good kitchen staple; again, you only need half a packet of Verrigni’s Linguine pasta for this dish. I’ve added prawns for some extra protein, but the dish could easily be made vegetarian by substituting in some baby broad beans, red peppers and peas instead. Bring on the food coma!
Ingredients 250g Linguine - Verrigni (half the packet) 50-80g Truffle Cheese - Sirana Gligora, grated50-80g Parmigiano Reggiano - Montanari & Gruzza, grated½ cauliflower, washed and in florets1 small onion, finely chopped100g king prawns or shrimps, shelled and de-veined¾ cup of white wine½ cup of creamButter or olive oil for fryingSalt and pepper for seasoning
Get more cooking inspiration from Sharon on her blog, Jasmine & Ginger.
A true blue Hong Kong girl, born and raised here to British and Chinese parents, Sharon Maloney works as an English teacher in a local school. She is passionate about language and currently studying for a Masters in TESOL at the University of Nottingham. In her free time, Sharon can be found creating recipes for her blog, and writing about food and travel for various HK publications. Follow her on Twitter.
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