I had some heavy cream that was approaching its best-before date. As
it was also my carbo-day I did this with it. (Quantities are all
eye-balled.)

Ingredients
* linguini
* olive oil
* butter
* smoked turkey breast, thinly sliced and cut in strips
* garlic, minced
* fresh jalapeno, chopped
* nutmeg, grated
* black pepper
* eggs
* Bergama tulum cheese, grated
* heavy cream
* fresh parsley, roughly chopped

Method
* Get a big pot of salted water ready to cook the linguini.
* Lightly beat the eggs and cheese in a separate bowl.
* In a chef's pan, heat the oil and butter until the foam begins to
subside; lightly cook the turkey strips, garlic, and jalapeno; season
with nutmeg and black pepper.
* Just before the linguini is al dente, stir the cream into the turkey
strips and heat gently.
* Drain the cooked linguini, reserving some of the cooking water; toss
the linguini in the cream mixture.
* Add the egg and cheese mixture to the linguini, continuing to toss
over low heat and adding reserved cooking water if the mixture seems
too dry.
* Remove from heat and toss in parsley.

I didn't have any fresh rocket but I bet that would have been a good
addition to (or instead of) the parsley at the end.

Note: "Bergama tulum" is a local cheese originally from the nearby
Bergama region (ancient Pergamon if anyone's interested). Made from
sheep's milk, it resembles a young pecorino in taste and behavior.

--
Bob
St Francis would have done better to preach to the cats

On Friday, August 17, 2018 at 12:39:36 PM UTC-7, Opinicus wrote:
> I had some heavy cream that was approaching its best-before date. As
> it was also my carbo-day I did this with it. (Quantities are all
> eye-balled.)
>
> Ingredients
> * linguini
> * olive oil
> * butter
> * smoked turkey breast, thinly sliced and cut in strips
> * garlic, minced
> * fresh jalapeno, chopped
> * nutmeg, grated
> * black pepper
> * eggs
> * Bergama tulum cheese, grated
> * heavy cream
> * fresh parsley, roughly chopped
>
> Method
> * Get a big pot of salted water ready to cook the linguini.
> * Lightly beat the eggs and cheese in a separate bowl.
> * In a chef's pan, heat the oil and butter until the foam begins to
> subside; lightly cook the turkey strips, garlic, and jalapeno; season
> with nutmeg and black pepper.
> * Just before the linguini is al dente, stir the cream into the turkey
> strips and heat gently.
> * Drain the cooked linguini, reserving some of the cooking water; toss
> the linguini in the cream mixture.
> * Add the egg and cheese mixture to the linguini, continuing to toss
> over low heat and adding reserved cooking water if the mixture seems
> too dry.
> * Remove from heat and toss in parsley.
>
> I didn't have any fresh rocket but I bet that would have been a good
> addition to (or instead of) the parsley at the end.
>
> Note: "Bergama tulum" is a local cheese originally from the nearby
> Bergama region (ancient Pergamon if anyone's interested). Made from
> sheep's milk, it resembles a young pecorino in taste and behavior.
>
> --
> Bob
> St Francis would have done better to preach to the cats

I'd eat that!!!

ImStillMags wrote:
....
> I'd eat that!!!

ditto. sounded good to me. i'd say likely i would
not want more than just a few crumbs of nutmeg. it's
such a powerful flavor.


songbird

On Friday, August 17, 2018 at 4:42:45 PM UTC-5, songbird wrote:
> ImStillMags wrote:
> ...
> > I'd eat that!!!
>
> ditto. sounded good to me. i'd say likely i would
> not want more than just a few crumbs of nutmeg. it's
> such a powerful flavor.
>
>
> songbird

Had me at "I had some heavy cream that was approaching its best-before date" and I thought it was some horror story of SPOILT CREAM!

John Kuthe...