Cooking with cheese

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There are nearly infinite possibilities when cooking with cheese.  Cheesemaker Joe Sanghera joined Morning Live along with chef Tom Fillipou of President’s Choice to talk about a recent Guinness World Record breaking event, and do a little cooking as well.

Recipe: Lemon-infused mushroom triangoli with parmigiano

Serves 3 — Prep time : 15 mins. — Cook time: 6 mins.

1 pkg (250 g) PC black label Triangoli Porci ni Mushroom with Truffle Fill ed
E gg Pasta
2 tbsp (25 mL) PC black label Lemon Infused Extra Virgin Oliv e Oil
1 tbsp (15 mL) unsalt ed butt er
1  small cl ove garlic , minced
1/3 cup (75 mL) hazelnuts, toasted, skinned and coarsely chopp ed
1 tbsp (15 mL) each chopp ed fresh chiv es, parsley and sage
Pinch each salt and freshly ground black pepp er
3 tbsp (45 mL) finely grated PC black label Aged 36 Months Parmigiano Reggiano

1. In large saucepan, bring 8 cups (2 L) of lightly salted water to a boil. Open package

and gently pour pasta into water. Return to a gentle boil and cook for 3 to 4 minutes
(4 to 5 minutes if frozen).
2. Meanwhile, in large frying pan, heat oil and butter over medium heat. Cook garlic for
about 30 seconds, stirring, or until fragrant. Add hazelnuts, chives, parsley, sage, salt
and pepper. Cook, stirring, for 30 seconds.
3. Using slotted spoon, transfer pasta to frying pan. Pour in 1/2 cup (125 mL) pasta
cooking water; toss gently to coat. Simmer about 1 minute or until liquid is reduced
by about half, adding a spoonful more cooking water if sauce dries out. Transfer to
serving bowls; sprinkle with Parmigiano.

TIP: To toast hazelnuts, place on rimmed baking sheet. Toast in centre of 375°F (190°C)
oven for 8 minutes or until fragrant. Transfer to clean tea towel. Rub off and discard as
much of the skins as possible.