Beetroot Farfalle with Four Cheese Sauce
For this dish we used a ball of our previously made . We rolled out our pasta dough using the pasta machine
and cut circles out. We then carefully pinched the circles in
the middle to create little bow shapes (farfalle).
While letting them dry out on a floured tray we started our four
cheese sauce. We made a bechemel sauce by warming milk infused
with half an onion pierced with a couple of cloves, a pinch of
white pepper and a few bay leaves. We made a roux with butter
and flour mixed together over a low heat until smooth and the
flour is cooked out, before slowly adding the milk. Once smooth
we added some crumbled feta, goats cheese, Danish blue and some
grated smoked applewood cheese.
We pan fried some thin slices of chorizo, chestnut mushrooms
and a few jumbo king prawns. We then cooked the farfalle for about
5-6 mins in salted boiling water.
We served the farfalle with a good helping of the cheese sauce
and scattered over the prawns, chorizo and mushrooms.