Spicy Pasta Cambozola
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 cup mushrooms, sliced
1 bunch asparagus tips
1 Tbsp. chipotle in adobo sauce
1 Tbsp. fresh minced garlic
2 oz. brandy
1/2 cup heavy cream
1/2 cup Champignon Cambozola cheese, diced (remove rind)
2 cups cooked pasta
In a pan, saute together the mushrooms, asparagus, chipotle and garlic until a garlicky aroma is noticeable. Add the brandy and flame for about 15 seconds. Add the heavy cream to extinguish, then add the cheese and bring to a boil. Add the pasta and stir well, then remove from the heat. Allow 5 minutes for the dish to cool and thicken.
Recipe by Chef Jim White, Casa Vieja Restaurant, Corrales, New Mexico.