With all the preserving going on in our house, there hasn’t been much time for cooking anything else. It has been a matter of “what shall we have with our cucumbers and tomatoes tonight?” But there are other things in our fridge. In particular, we had some Blue Castello that I bought to have with cumquats in syrup.
Sally Wise, in her book, Out of the Bottle, advises that preserved cumquats taste wonderful with blue cheese. I made her recipe for preserved cumquats, on page 167, but never got around to eating them with the blue cheese. I think I was going to have it over the Christmas celebrations. As the blue cheese was getting close to its ‘use by date’, it was time to act.
This recipe is one of our all-time favourites. I cut it out of a magazine advertisement for Californian walnuts years and years ago. I know it is old because it is on one of the very first pages of my recipe book. We make it regularly. When I was working, it was a quick meal to have after a day at the office. Now, it is a quick meal to have between the preserving. I know which I would prefer:)
- 100g bacon, chopped
- ½ cup walnut halves
- 150g broccoli flowerettes
- 300 ml carton cream
- 100g blue cheese (I used the Blue Castello, but any will do)
- 250g penne
(To be honest, I don’t get too hung up about how much bacon and broccoli I have. I use a small broccoli head and about 3 bacon rashers.)
- Fry the bacon in a pan until the fat begins to melt. Add the walnuts and fry until the bacon is crisp. Set aside.
- Cook the broccoli in boiling water until it is cooked but still crisp. Drain the broccoli and put into the pan in which the bacon was cooked.
- Cook the penne in boiling water until al dente. Drain the penne and add to the broccoli.
- Return the pan to the heat.
- Stir in the cream and cheese.
- Heat gently until the cheese has melted and combined with cream (don’t let the cream boil).
- Toss in the bacon and walnuts.
- Serve with Parmesan cheese.
Serves 3 or 4.