Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Brie Bacon & Cranberry Pasta Bake
Christmas leftovers logic in a pasta bake. Lardons crisped and turned into a roux, brie sliced over the top and cranberry sauce spooned in before it goes in the oven.
Caitlin Fitzpatrick
Feeds: 4
35 minutes
Ingredients
-
250 g smoked lardons
-
Cassarecce
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Olive oil
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1 tbsp butter
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2 tbsp plain flour
-
350 ml whole milk (at room temperature)
-
Salt
-
Black pepper
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100 g finely grated Parmesan
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Breadcrumbs
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2 tbsp cranberry sauce
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200 g Brie (sliced)
Method
1
Fry the lardons in a heavy-based pan until crispy, then add the butter followed by the flour and whisk to combine.
2
Allow the flour to cook off for a couple of minutes, then gradually add the milk, whisking continuously until smooth with no lumps.
3
Season with black pepper and a small pinch of salt, being careful not to over-season as the cheese will add saltiness.
4
Add the grated Parmesan and stir until melted.
5
In a pan of well-salted boiling water, cook the casarecce for approximately 8 minutes until al dente.
6
Drain the pasta and add it to the cheese sauce. Transfer to a baking dish and top with slices of Brie, cranberry sauce, and breadcrumbs.
7
Bake at 180°C for roughly 15 minutes, until the cheese has melted and is golden.
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