-
Serves
4
-
preparation
5 minutes
-
to cook
25 minutes
-
difficulty
easy
Ingredients
- Sea salt, for cooking
- 3 tbsp mascarpone cheese or crème fraîche
- 100 grams Blended leftover cheese
- 250 grams Dried taglierini
- Extra virgin olive oil
Pangrita
- 1 Slice good quality sourdough bread.
- 1 Clove garlic
- 1 Sprig of fresh rosemary, thyme or marjoram, picked leaves
- 5 Shelled walnuts
- Olive oil
Instructions
- Lightly toast the sourdough to make the pangritta. Peel the garlic, then pulse in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritta and fry for about 5 minutes, or until golden and crisp.
- Meanwhile, bring a large saucepan of salted water to the boil, then reduce the heat and place a large heatproof bowl over the top. Add the cheese to the bowl, first grating or grating any hard ones, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat to high. After the water boils, add the pasta and cook according to the packet instructions. Drain, reserving a cup of cooking water, then add pasta to bowl of melted cheese and toss to coat, adding a splash of reserved cooking water to loosen if needed.
- Transfer to a serving platter, drizzle with a little extra virgin olive oil, sprinkle the crispy pangritta on top and serve immediately.
Recipe © Jamie Oliver Enterprises. This recipe appears in the TV series. Jamie’s Festive Feast.
Cook’s Notes
Oven temperatures are for conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon equals 20 ml; 1 cup is equal to 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
