Hi all, today I find myself in the peculiar position of sitting in a Mcdonald’s eating breakfast (Only some porridge and a tea) waiting for my ride to work and taking advantage of their free WIFI facility. Peculiar only due to the fact that I am present in one of their ‘restaurant’s’ as I usually find their take on food as totally abhorrent and something I would never partake in, however I feel I’m safe with tea and porridge. Possibly. Cue the e-mails about their porridge oats being genetically manufactured in Scotland by mad scientists dressed as clowns.
I am finding it hard to find slots in my time to physically sit down and write blog posts at present as I commute long distances for work but this is a good example of how I’m trying to fit it all in, between lifts and shifts. one could say I have an undying commitment to the cause, although this may possibly be a minor over-dramatization to the alternative of ‘fitting it in when I can’, so at present I would say a post every few weeks is a realistic target.
As some of my older posts have shown I am really keen on Italian food, I have always found its ability to combine artistry with simplicity incredibly attractive. Whether your an outright novice or an experienced veteran in the kitchen its a type of cooking that offers something for everybody. This dish present you with a relatively simple method but offers a show stopping flavour and combination of textures that elevate it beyond the typical ‘Pasta bakes’ of Homepride and Dolmio fame. The ingredients can be as cheap or as expensive as you can make them and you can finish the entire dish in around an hour, definitely one to please a few house guests at the weekend.
What you’ll need:
300g short tube pasta (Macaroni, ziti etc)
200g lamb mince
1 heaped Tbspn dried oregano
100g sliced salami
100g sliced pepperoni
Handful of red Leicester cheese
Large handful of fresh spinach
1 ball of mozzarella cheese
3 large fresh eggs
For the sauce:
2 tablespoons of red pesto
1 tin chopped Tomatoes
1 Tbspn mascarpone
handful of basil leaves
1: In a bowl, add the lamb mince and the oregano with a little salt and pepper to taste. Combine well and roll into small meatballs. Around 1.5 inches in diameter.
2:Add pasta to a pan of boiling water and cook to packet instructions. Approximately 20 minutes in salted, boiling water.
3: Heat a tablespoon of olive oil to a frying pan and on a medium heat, lightly fry the meatballs until browned. This will take roughly 3 minutes. You don’t want to fully cook them yet. Remove from the pan to rest, leaving the fat in the pan. (We need it shortly)
4: In a blender blitz the tomatoes with the basil leaves. Add it to the frying pan on a medium heat with the reserved lamb fat. Add the pesto and the mascarpone, stirring well until well combined then leave to simmer for 5 minutes.
5: By now the pasta should be cooked, drain the pasta while reserving a little of the cooking water. Reintroduce the pasta to the pan with the reserved water and add the sauce and spinach. Mix thoroughly.
6: Preheat oven at 180 degrees or equivalent temperature. Beat the eggs together well in a cup or bowl.
7: In a medium to large lasagne dish, add a few tablespoons of the sauce to the bottom and create a layer of the pepperoni and salami in nice tidy rows. Add a big spoon of the pasta and spread evenly. Repeat until the dish is full, ending with a layer of pasta. This usually covers around 3-4 layers dependant on how big your dish is!
8: Add the meatballs to the top of the pasta and push in so they are half submerged in the pasta. Tear the mozzarella and scatter around the meatballs, then sprinkle on your red Leicester.
9: Take the beaten eggs and pour over the whole dish nice and evenly, it should seep through all the gaps and go down the sides of the pasta. Gives a few prods with a fork so it totally penetrates the pasta, it will bind together into a perfect harmony of cheesy, pasta goodness. Now add it to the oven and bake for around 30-40 minutes.
10: Remove from the oven and check the eggs are cooked through with a skewer or a knife, it should come out without any raw egg on. If still not cooked cook for further 3-5 minutes and check regularly.
11: Indulge it with your family and friends. Your onto a winner. Guarantee you’ll make it more than once. Best thing is it’s adaptable so make it your own, go to town add what you want and experiment.