For this recipe, mini paprikas are ideal because of their intense flavor. But if you can't find any, regular red or orange paprika works just as well. The pasta is soaked in a creamy Camembert cheese sauce, flavored with a bit of Hungarian paprika and caraway. In the end, the fried garlicky paprikas are mixed into the whole thing. The resulting combination is pasta bliss. Enjoy :)
Last year: Valeriana salad (Field salad) with almonds and kumquats (raw vegan).
Two years ago: Kartupeli ar Dillēm (Boiled Potatoes With Dill Cream) (Latvian).
Three years ago: Khoresht-e-Fesenjan (Iranian chicken, walnut and pomegranate molasses stew).
Four years ago: Amaretto chocolate milk pudding (German).
Ingredients (serves 2):
- 5-6 garlic cloves
- 20 ml olive oil
- 1 teaspoon chili flakes
- 200 g mini paprikas
- salt and pepper to taste
- 200 g pasta (we used conchiglioni)
- 100 ml liquid cream
- 75 g Camembert cheese
- 1/2 teaspoon sweet paprika powder
- 1 teaspoon dried caraway fruit
Get the mini paprikas :)
Remove their stems and insides. Slice the remaining flesh into 0,5 cm slices. Heat the olive oil in a small pan and add the chili flakes to it. Peel the garlic cloves and slice them. Add them to the pan. After 2 minutes, add the sliced paprika. Season with salt and pepper:
Mix well once in a while and let them cook until softened, about 7 minutes. Meanwhile, boil the pasta according to package instructions.
In a separate pan or saucepan, put the liquid cream and bring it to a light simmer. Add the sliced Camembert cheese, the paprika, and caraway:
Mix well until the cheese melts and the sauce comes together. When the pasta is done, drain it and add it to the sauce. Also, add the fried garlic and paprika slices. Mix everything together well.
Transfer to serving plates and dig in! :)
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