Penne With Sheep Cheese & Shiitake Mushrooms Recipe
2 red peppers, roasted, peeled and cut into strips
1 lb. shiitake mushrooms, sliced and sautéed
3 medium leeks, washed, trimmed, cut into 1/2″ rounds and sautéed
4 chicken breasts, smoked/barbecued/baked, skin removed, sliced into 1/3″ slices (optional)
600 g penne
2 tbsp olive oil
2 cups chicken or vegetable stock
1 cup 35% cream
300 g sheep cheese
Manchego/Osau-Iraty/Etorki/Basque sheep cheese, cut into 1/4″ cubes
Step 1: Cook penne in boiling salted water until done; drain and toss with olive oil.
Step 2: While pasta is cooking, bring stock to a boil in a small saucepan and reduce slightly; add cream and reduce again, until it coats a spoon very lightly.
Step 3: Return pasta to cooking pot, add sauce, stir in peppers, mushrooms and leeks (and chicken, if using), and heat through.
Step 4: Add cubed sheep cheese and stir to blend.
Step 5: Serve immediately on warm plates, with the sheep cheese partly melted; season with coarse ground black pepper and serve with bread and a simple green salad.