Sformato affumicato
(Photo@TheFoodTraveller.com - Nikon D200)
Well, this is a very nice and simple recipe. It takes sometime to prepare it, but it is still simple. Basically, it has a strong smoky taste due to both the bacon and the cheese. Still not too strong, because of the cheese I have used ... which probably is going to be difficult to find outside Belgium (check the recipe for suggestions on how to replace it). Why the name? In Italy we like to call sformato (di pasta) every kind of dish where pasta is baked with a sauce to make something solid. At least it has been always so in my family ...
Serves: 4 as main course or 8 as starter
FlexiPoints: 9.5 or 4.5
Suggested wine: A nero d’Avola or (if you can find it) a medium body white wine called Pecorino.
Special equipment: none
Ingredients:
300g spaghetti
1 can of plum tomatoes (400g)
200g smoked Maredsous cheese in one piece
50g smoked bacon
20g grated Parmesan cheese
1 shallot
12 basil leaves
30g pine nuts
10 sundried tomatoes marinated in oil
Oil, bread-crumbs and salt as needed
Ingredient note: The Maredsous cheese is a typical Belgian Abbey cheese done following the tradition of the monks, just like their beer! It is a semi-hard cheese with a nice melting bite. You can replace with another smoked cheese as long as it is smoky, slightly fruity and sweet in flavor.
How-to:
1. Chop the shallot and cube the bacon. Place them in a sauce pan with the plum tomato, the basil, 2 tbsp of olive oil and a pinch of salt. Mash everything with a potato masher and let is simmer covered for 20’ or until very dense. Stir occasionally. Whiz the sauce in a kitchen robot and let cool.
2. Slice the sundried tomatoes and cube the cheese in small pieces. Toast the pine-nuts in a hot non-stick pan until they take color. Put all aside.
3. Boil the pasta in salted water for 2’ less than indicated in the package, but taking care it is soft enough to be folded. Mix it with the sauce and the Parmesan cheese.
4. Take a rectangular cake tin. Grease it with oil and dust it with bread-crumbs. Alternate layers of pasta, pine-nuts, cheese and sun-dried tomatoes. Bake in an hot oven at 180C for 20’.
5. Remove from the tin and serve in slices.
Serves: 4 as main course or 8 as starter
FlexiPoints: 9.5 or 4.5
Suggested wine: A nero d’Avola or (if you can find it) a medium body white wine called Pecorino.
Special equipment: none
Ingredients:
300g spaghetti
1 can of plum tomatoes (400g)
200g smoked Maredsous cheese in one piece
50g smoked bacon
20g grated Parmesan cheese
1 shallot
12 basil leaves
30g pine nuts
10 sundried tomatoes marinated in oil
Oil, bread-crumbs and salt as needed
Ingredient note: The Maredsous cheese is a typical Belgian Abbey cheese done following the tradition of the monks, just like their beer! It is a semi-hard cheese with a nice melting bite. You can replace with another smoked cheese as long as it is smoky, slightly fruity and sweet in flavor.
How-to:
1. Chop the shallot and cube the bacon. Place them in a sauce pan with the plum tomato, the basil, 2 tbsp of olive oil and a pinch of salt. Mash everything with a potato masher and let is simmer covered for 20’ or until very dense. Stir occasionally. Whiz the sauce in a kitchen robot and let cool.
2. Slice the sundried tomatoes and cube the cheese in small pieces. Toast the pine-nuts in a hot non-stick pan until they take color. Put all aside.
3. Boil the pasta in salted water for 2’ less than indicated in the package, but taking care it is soft enough to be folded. Mix it with the sauce and the Parmesan cheese.
4. Take a rectangular cake tin. Grease it with oil and dust it with bread-crumbs. Alternate layers of pasta, pine-nuts, cheese and sun-dried tomatoes. Bake in an hot oven at 180C for 20’.
5. Remove from the tin and serve in slices.
Labels: main course, pasta
posted by The Food Traveller at 8:54 AM
1 Comments:
eilà! grazie per suggerimenti! apprezzo molto. vorrei migliorare un po' la grafica, ma che fatica col pc.... (e il tempo poi...). a presto! ciao ciao
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