In the article 3 winning pairings with goat cheese we saw that the goat with garlic match perfectly. We suggest you to try this combination with a first course. Between garlic and goat’s cheese there is a good feeling, but you have to balance them in the right way.
Don’t worry, we will give you a recipe, so your first time with this combination will not be a risky experiment but a safe and tasty realization. The garlic must be cooked to enhance its sweetness and its aroma that mitigate the strong flavor of goat’s cheese. To this delicacy we add crumbs to give a savory and decisive flavor. Are you ready?
- 500 gr. of Pici
- 4 cloves of garlic
- 300 gr. semi-seasoned Caprino cheese
- Extra virgin olive oil
- A handful of bread crumbs
- A little rosemary
- Salt to taste.
Start immediately with the crumbs. Chop the rosemary very finely. Only the idea should be felt, so just a little is enough. Put a little oil in a pan with a clove of garlic. Let it cook slowly, the garlic should not fry but must create a kind of infusion. After 5 minutes over very low heat you can raise the heat and add the crumbs, rosemary and salt. Toast the crumbs well after which put them aside.
Put water to boil for pasta. Cut the garlic into small pieces, it must not be finely chopped, but not too coarsely. Try to cut it on a regular basis, to prevent the smaller pieces from burning. Put it in a pan with oil and let it cook over a low heat. Meanwhile, grate the goat cheese. After a while, add a little cooking water to the garlic and oil, turn up the heat and let it go, taking care that the garlic does not burn.
When the water boils, add salt and pici. After cooking time, drain and store the water. Start then to sauté them with the oil and the garlic when the flame is off. Then add the grated goat, and a little cooking water. Mix well until a smooth cream is created. The pici should not be “packed” and heavy. Then add a little cooking water at a time. Serve and add a handful of crumbs. And the dish is ready.