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How much is mascarpone in Italy?

What do I do with this mascarpone?

  • It... might have so happened that I went to the store more drunk than is wise. I wanted to make pasta, and so I went to get any kind of melty-whatchacallem cheese stuff for it (sorry, I'm not a native speaker). And I bought quite a bit of it, steeply discounted and all! And now I have a lot of mascarpone. So the question is, what are my options of making non-sweet, non-dessert things out of it? There are of course plenty of pasta recipies with mascarpone out there, usually requiring a spoonful of it, but maybe you good mefi people have some personal ideas and happenstances and experiences with it? What shall I do? Relevant notes: 1) I didn't know what mascarpone is until today. 2) I have half a kilo of it. PS. AskMe suggests that my question is related to a previous one, "Help me hack fear of failure." AskMe is correct as always.

  • Answer:

    You don't have to go sweet. Mascarpone is rich and milky and flavor-neutral. Add a dollop to tomato sauce to make tomato cream sauce. Mix it into baked potato flesh instead of sour cream. Thin it with milk (or, possibly, white wine) as the base for an alfredo. Add it to macaroni and cheese in lieu of some of the sauce mornay. Saute spinach and garlic, fold in marscapone, and make florentine anything. Spread it on bagels or toasts, along with lox and capers and onions. Mix it with diced shallots and fresh savory herbs and use it as a sandwich spread. Use it instead of sour cream for artichoke dip.

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One of my favorite things to do with mascarpone is to put a dollop of it on some good crackers then top it with a bit of (homemade) jam/jelly then top that with a slice of jalapeno or other spicy pepper. The combination of flavors is amazing. I recently made a strawberry/mango/jalapeno jam that I'd use like this that was so delicious I pretty much OD'd on the stuff. I know you said no sweet stuff but this isn't really a dessert, more like an appetizer (or dinner...)

TurquoiseZebra

Pinwheel sandwiches are made by spreading cream cheese on a tortilla and adding your favorite sandwich stuff. You can totally use mascarpone in place of cream cheese. Google has a million recipes, all with different flavor palettes.

CathyG

Make a couple of batches of different pasta sauce and freeze in portion sized containers? You can freeze mascarpone as it comes but it may split on defrosting and you'd have to whisk it back together or even strain if it won't re-emulsify.

koahiatamadl

I had never bought mascarpone until this past weekend when visiting parents wanted to make breakfast. http://www.foodnetwork.com/recipes/giada-de-laurentiis/crispy-breakfast-pita-recipe.html that involves using 6oz of mascarpone. We subbed corn tortillas for the pita, because I found the mascarpone, but no pita bread at my local shop. I'm not sure what to do with the rest of the container, so I will watch this thread myself for ideas.

BooneTheCowboyToy

It is really good with cinnamon - so play around with other spices like ginger, cumin and paprika.

soelo

Make your own gnocchi? Several recipes out there, though I haven't tried any of them; here's http://allrecipes.com/recipe/butternut-mascarpone-gnocchi/?mxt=t06dda.

ferret branca

I use dollops of it on pizzas, a la mozzarella on a margherita.

Kreiger

One thing to keep in mind is that even though we tend to call it "mascarpone cheese" its just barely a cheese at all, much closer to an english clotted cream. Savory-wise use it in place of butter or cream to thicken and enrich all sorts of sauces and risottos.

Exceptional_Hubris

Stuffed pasta, like cannelloni or stuffed shells. Recipes w/mascarpone abound, or it could substitute for ricotta.

magicbus

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