Bird's Nest with Chocolate/Rum Sauce
Yield 8-10 Servings
2 APPLES (Peeled, cored and diced)
2 TBSP BUTTER
1/2 CUP ROASTED PECANS (Chopped)
1 CUP RICOTTA CHEESE
1/4 TSP NUTMEG
1/2 TSP CINNAMON
1/4 LB BUTTER
1 GALLON BOILING WATER
1/2 CUP SUGAR
1 TSP SALT
1 LB FRESH ANGEL'S HAIR PASTA
1 -1/2 CUPS CHOCOLATE RUM SAUCE (See Recipe)
Saute apples in butter on medium heat until they are soft. Drain off butter and remove from heat. Fold in remaining ingredients, allowing the heat from the pan to warm the cheese. Do not liquefy stuffing.
In a 6 quart stock pot add all ingredients (except pasta) and bring to boil. Add pasta and quickly cook pasta, about one minute, remove and thoroughly drain. The butter will coat the pasta for easy handling and taste.
Assembly (All ingredients should be warm but not hot)
Ladle 1 oz of chocolate sauce in the center of a crystal 6" plate. Use a large two pronged fork and twirl the pasta around the prongs. Place a nest of pasta in the center of the sauce. Press from the center allowing for a cavity to form in the shape of a bird's nest, place a 1-1/2 oz dollop of apple stuffing in the center of the nest. Drizzle the chocolate sauce over the stuffing and pasta, drizzle should be crisscrossed and about the thickness of the pasta (a squeeze bottle of chocolate sauce works great). Garnish with fresh fruit and a sugar cookie.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.