Ingredients with Measurements:
- 1 pound spaghetti
- 1/2 cup smoked Circassian cheese, grated
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes.
2. While the pasta is cooking, prepare the sauce. In a large skillet, melt butter and olive oil over medium heat.
3. Add grated smoked Circassian cheese, heavy cream, salt, black pepper, and red pepper flakes to the skillet. Stir until the cheese is melted and the sauce is smooth.
4. Drain the pasta and add it to the skillet with the sauce. Toss the pasta with the sauce until it is evenly coated.
5. Serve the pasta hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 35g
Carbohydrates: 70g
Protein: 15g
Substitutions for ingredients:
- Smoked Circassian cheese can be substituted with smoked Gouda or smoked cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Butter can be substituted with margarine or vegetable oil.
- Olive oil can be substituted with vegetable oil or canola oil.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use different types of pasta, such as penne or linguine, instead of spaghetti.
- Add chopped sun-dried tomatoes or roasted red peppers to the sauce for extra flavor.
Tips and tricks:
- Reserve some of the pasta water before draining it. If the sauce is too thick, add some of the pasta water to thin it out.
- Grate the cheese finely to ensure it melts smoothly into the sauce.
- Use freshly grated Parmesan cheese instead of smoked Circassian cheese for a different flavor profile.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stove over low heat until warmed through.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with chopped parsley and additional grated cheese.
Garnishes:
Chopped parsley and grated cheese
Pairings:
- Serve with a side salad of mixed greens and a vinaigrette dressing.
- Pair with a glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta water to thin it out.
- If the sauce is too thin, cook it over low heat until it thickens.
Food safety advice:
- Make sure to cook the pasta until it is al dente to avoid overcooking it.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Füme Çerkes Peyniri Makarnası is a traditional Turkish pasta dish that originated in the Black Sea region of Turkey. It is typically made with smoked Circassian cheese, a type of cheese that is popular in the region.
Flavor profiles:
The dish has a creamy and smoky flavor, with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve the pasta hot, garnished with chopped parsley and additional grated cheese.
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Region: Turkish