Mascarpone isn’t just for panettone or tiramisù. Slathered on crostini or whipped into spaghetti, it’s more sumptuous than butter — add a little sugar, and it’s even more enticing than cream. Here are three alternative ways to enjoy this soft, creamy cheese.
Smoked Mascarpone with Anchovies and Rye Bread
Mix 7 oz. mascarpone with 1 tsp. smoked paprika, 1 Tbsp. extra-virgin olive oil, and a pinch each of salt and ground black pepper. Remove anchovy fillets from the olive oil. Spread the mascarpone mixture on a slice of rye bread and top with an anchovy fillet.
Smoked Mascarpone with Anchovies and Rye Bread
Cacio e Pepe Spaghetti with Crispy Artichokes
Serves 4
Difficulty Easy
Time 40 minutes
Ingredients:
12 oz. spaghetti
5 oz. mascarpone
4 artichoke hearts
zest of 1 lemon
1-11⁄2 cups pecorino, grated
5-6 Tbsp. extra-virgin olive oil, plus
extra for drizzling - salt - pepper
Method:
Clean the artichoke hearts. Cut into 1⁄4” slices. Add olive oil to a pan over medium-high heat and cook the artichokes for around 20 minutes or until crunchy. Place aside.
Bring a large pot of water to a boil and season with salt. Add the spaghetti. Cook according to the packet instructions or until al dente.
In a bowl, dilute the mascarpone with around 1⁄4 cup pasta cooking water.
Drain the spaghetti. Add the mascarpone and a drizzle of oil, stir, and salt to taste. Top with pecorino, freshly ground pepper, and lemon zest. Complete with the crispy artichoke slices and serve.
Cacio e Pepe Spaghetti with Crispy Artichokes
Salmon Millefoglie
Serves 4
Difficulty Intermediate
Time 45 minutes
Ingredients:
1 lb. smoked salmon
1 1⁄2 cup mascarpone
1⁄2 cup chives, chopped plus 1⁄4 cup, sliced
1 rectangular puff pastry sheet
salmon roe to taste
2 ¼ tsp. extra-virgin olive oil
salt – pepper
Method:
Preheat the oven to 400°F.
Line a baking sheet with parchment paper and place the puff pastry sheet on the tray. Cover with parchment paper and place a second baking tray on top of the pastry. Bake for around 20 minutes.
Mix the chives with mascarpone and olive oil and season with salt and pepper to taste.
Divide the dough into two even rectangular sections. Top with a layer of mascarpone mix and a layer of sliced salmon. Add a second layer of mascarpone. Cover with the remaining rectangular puff pastry section. Top with an additional layer of mascarpone mix and a layer of sliced salmon.
Complete with a final layer of mascarpone, salmon roe, and sliced chives. Serve immediately.
Salmon Millefoglie
Recipes Davide Brovelli
Photography Riccardo Lettieri
Styling Fabio Finazzi