Creole Chaurice
Category:
Main Courses
Seasons:
January
,
February
,
March
,
April
,
May
,
June
,
July
,
August
,
September
,
October
,
November
,
December
Courtesy of Bart Bell, Crescent Pie & Sausage Company
Photography by Jenna Noel
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Ingredients
For
4
Person(s)
Recipe
2
tablespoons
butter
1
pounds
dry fusilli pasta, prepared according to package directions
Salt and pepper, to taste
1/2
pounds
grated Muenster cheese
1
handful grated Parmesan
2
cups
heavy cream
2
tablespoons
olive oil
2
pounds
kale, washed and stemmed and cut into bite-size pieces
1/4
cups
white wine
1
pounds
Crescent Pie & Sausage Company Smoked Chaurice (or your favorite chorizo or spicy sausage), grilled and sliced
Creole Chaurice Directions
Heat the butter in a nonstick skillet. Add the cooked pasta and season with salt and pepper. Toss in both cheeses, mixing with the pasta.
Once mixed, do not stir so that the cheeses will carmelize. Then flip like a pancake, add the cream and reduce to your liking.
In a seperate pan, sauté the kale in olive oil, add the white wine and a little salt and cover. Once the kale is wilted, uncover the pan and toss.
Slide pasta pancake onto a platter. Top with the cooked sausage and kale.
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