Foodie Thursday
Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish. Plus, Simon has another one of your confessions for the collective to mull over.
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Wings
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Deacon Blue
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Wanda Jackson
Fancy Satin Pillows
Pasta al forno di Cinzia (Cinzia鈥檚 baked pasta)
by Rachel Roddy from The Guardian 鈥楥ook鈥� issue 28th May 2016
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Rachel Roddy is the author of Five Quarters: Recipes and Notes from a Kitchen in Rome (Saltyard Books)
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Keeping in mind everyone has to eat, you could make this with gluten-free pasta, and no cheese, just make sure the tomato sauce is superb and there is lots of wine to drink.
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Serves 4鈥�6
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Prep time 15 mins
Cooking time 50 mins
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Ingredients
A small white onion
1.2kg ripe tomatoes or 3 x 400 g tins of good quality peeled plum tomatoes
5 tbsp extra virgin olive oil
Salt
A pinch of dried red chilli flakes (optional)
500g short pasta: mezze maniche, rigatoni, penne, or macaroni work well
500g mozzarella, drained
100g parmesan or pecorino
A handful of fresh basil
Breadcrumbs (optional)
听
Method
- Take an onion and chop it finely. Prepare the tomatoes. If you are using fresh ones, peel them by plunging them into boiling water for a minute, then cold water, at which point the skins should slip away, then chop them roughly. If you are using tinned plum tomatoes, use scissors to snip them up in the tin.
- Warm the oil in a large, heavy-based pan, add the onion and a pinch of salt and cook gently until soft and translucent. Then add the tomatoes, and chilli, bring to a gentle boil and then reduce to a simmer for 20鈥�30 minutes (adding the basil in the last 5 minutes), stirring every now and then, until the sauce is rich and thick. You can leave the sauce as is, pass it through the food mill or blast it cautiously with an immersion bender so it is smooth. Taste and add salt. If the sauce is slightly sharp, redress the balance with a little sugar.
- Bring a large pan of water to the boil, add salt and then the pasta. Check the cooking time on the packet, then divide this in half as you want the pasta half-cooked. Set the timer. When it goes off, drain quickly. Mix the pasta with half the tomato sauce, and set the rest aside. Slice the mozzarella and grate the parmesan or pecorino.
- Oil an ovenproof dish, make a layer of pasta and sauce, then zig-zag over a little more sauce. Make a layer of mozzarella, with a few basil leaves, then sprinkle over some cheese. Repeat the layers until you have finished all the ingredients, but finish with a healthy layer of sauce and parmesan 鈥� with breadcrumbs too if you like.
- 听Bake in a preheated oven at 180C/350F/gas mark 4 for 20 minutes, or until the sides bubble, the edges of the pasta are crisp and the top is crusty and golden. Eat hot, or at room temperature.听
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Cook鈥檚 Tip
If you do make the pasta the day before, cover & keep in the fridge.听 Remember to let it come back to room temperature before baking.
Broadcast
- Thu 9 Jun 2016 17:05成人快手 Radio 2