Now I don't think there's anybody out there that's not a fan of cheese and pasta (or, in general of cheese and carbs) combinations. To create the cheesiest pasta dish :D I used a very special aged cheese, deeply flavored and a little spicy, some emmentaler, some sour cream as the vessel and topped it up by sprinkling grated Parmesan on top. For a hint of freshness, but also flavor depth, rucola (arugula) was added. For a little crunchy touch, the dish still needed sesame seeds and ground hazelnuts. The result was perfect. Really cheesy :D - with strong and different cheese flavors - a little fresh and crunchy at the same time. Enjoy.
Ingredients (serves 4-6):
- 100 g rucola leaves
- 550 g pasta (we used tortilogni)
- 125 g old, aged cheese (we used the Old Amsterdam kind)
- 160 g grated Emmentaler cheese
- 50 g grated Parmesan
- 250 g sour cream
- 50 g hazelnuts
- 50 g sesame seeds
- very small pinch of salt
- freshly ground pepper to taste
- 1-2 tablespoons olive oil
First proceed to boil the pasta according to package instructions:
Meanwhile use the oil to grease a large deep baking tray or casserole. Get the aged cheese:
Put the boiled pasta in the baking dish. Tear the cheese in little pieces over the pasta:
Also wash and finely cut or tear the rucola and add on top. Also add the Emmentaler:
Finely grind the hazelnuts in a food processor. Add the sour cream on the pasta and also the ground hazelnuts and the sesame seeds.
Mix very well and after it's all mixed, sprinkle the Parmesan, salt and pepper on top:
When you're ready to cook it preheat the oven to 180 degrees C and bake the whole thing for 15 minutes. Take out and dig in! :)
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