Yahoo News Jamie Oliver's cheesy pasta with crispy pangritata recipe is the perfect comfort meal
If you've ever found yourself with an excess of cheese after indulging in a cheeseboard, you'll know the struggle of trying to consume it all before it dries out.
Fear not, as Jamie Oliver has come up with a simple recipe that utilises any leftover cheese you might have in your fridge - and it's ready in just half an hour. His creamy pasta dish, which serves four, is a quick and easy meal option, topped off with a crunchy pangritata for added texture, reports the Express.
The renowned chef shared this delightful dish on his official website, he said: "A comforting, delicious dinner, which you can bosh together without too much hassle. This recipe is great for using up any leftover cheese from your Christmas cheeseboard I tend to chuck in a mixture of hard, soft, strong and mild cheeses, but go easy on the blue cheese (that stuff can be strong! )."
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Cheesy pasta with crispy pangritata recipe
Ingredients
Three heaped tablespoons mascarpone cheese or crème fraîche
100 g mixed leftover cheese
250 g dried taglierini
extra virgin olive oil
Two slices of quality sourdough bread
One clove of garlic
Five shelled walnuts
One sprig of fresh rosemary, thyme or marjoram
olive oil
Instructions
To prepare the pangritata, gently toast the sourdough bread. Peel the garlic cloves and place them in a food processor along with the toasted bread and walnuts. Add the herb leaves and blend until the mixture is fine.
Heat a non-stick frying pan over medium heat, drizzle in some olive oil, then add the pangritata mixture. Fry for approximately five minutes, or until it turns golden and crispy.
In the meantime, bring a large pot of salted water to a boil. Reduce the heat to low and place a large heatproof bowl over the pot.
Add the mascarpone or crème fraîche to the bowl, along with the leftover cheeses. Crumble or grate any harder cheeses before adding. Stir the mixture until all the cheeses are melted.
Carefully remove the bowl from the heat and set it aside. Increase the heat to high and bring the water back to a boil. Add the pasta and cook it according to the package instructions.
Once the pasta is cooked, drain it, reserving a cup of the cooking water. Add the pasta to the bowl of melted cheese and toss to coat, using a splash of the reserved cooking water to loosen the sauce if necessary.
Transfer the pasta to a serving dish, drizzle with extra virgin olive oil, sprinkle the crispy pangritata on top, and serve immediately.
