Search

Random Recipe

"I" - Italy - Baked Fusilli

Baked Fusilli recipe
 
Our little “Around the World for £4 or less” experiment took us to Italy this evening. What else would you cook on a budget from Italy? It had to be pasta really....
 
The Pasta should really have been Ziti which is a tubular pasta and would have held the sauce better. But we're tight, it's bitterly cold out and the local supermarket don't be a Gluten Free version anyway. Enough excuses, Fusilli did the job fine!
 
This is a recipe Sue created from two traditional recipes combined to keep it within of £4 budget. It's as traditional as possible.
 
Ingredients:-
 
Pasta of your choice ( We're not shapist here.....)
Oil (Olive if you have it. We didn't and used Vegetable Oil)
2 Onion chopped – 1 large, 1 small
3 cloves of Garlic minced
500g Minced Beef (Or Pork and Beef if you prefer)
2 tbsp Tomato Purée
1 tbsp dried Origano
1 tsp Dried Rosemary
½ tsp Chilli Flakes
1 tin chopped Tomatoes
5 tbsp Butter or Margarine
200g Cream Cheese (Philadelphia or shop own brand)
2 tbsp Basil, part to garnish
50 g Grated Italian style Cheese
100g Grated Mozzarella
1 Egg
Salt to season
 
Method:-
 
Making the Mariana Sauce
 
(1) Heat the tin of chopped Tomatoes and add the Butter, ½ tsp of Salt and an Onion sliced in half.
(2) Stir then let simmer for 15 minutes. 
(3) Remove the Onion and set the sauce aside.
 
Meat Sauce:-
 
(1) In a large frying pan add chopped Onion and Garlic to the Oil and fry until translucent.
(2) Add the Chilli flakes and Herbs and simmer.
(3) Add the mince and cook through until browned.
 
Pasta:-
 
(1) In a separate pan boil salted water, ad the Pasta and cook until Al Dente.
(2) Drain the Pasta.
(3) Add the mince mixture to the Mariana Sauce, add the Tomato Puree and a few spoonfulls of the Pasta water.
(4) Simmer for a further 10 minutes.
 
Cheese Sauce:-
 
(1) Mix the Cream Cheese and half of the grated Italian style Cheese, 1 Egg and a pinch of Salt.
 
Bringing it all together:-
 
(1) Drain the Pasta and add to the mince and sauce mixture. Stir and make sure the Pasta is well coated.
(2) In an ovenproof dish layer the Pasta mix then the Cream Cheese mix and repeat.
(3) Top off with Mozzarella and the remaining half of the Italian style grated Cheese.
(4) Bake at 180c until the topping is slightly browned and the whole disk is piping hot.
 
We served ours with a little dress salad and home-made Garlic bread.
 
 

On Facebook

Dong Po Rou

Details
Category: Recipes

Dong Po Rou

I’m really not sure where Sue is getting these recipes from, or if she’s just making up silly names for them now!!! Let’s call it “Slow Asian style braised Belly Pork” ey?!!!

Ingredients:-

Belly Pork
Spring Onions, cut lengthwaysWe served ours over plain Rice Noodles and garnished with a few sliced Spring Onions. To say there are so few ingredients this really packed a punch, flavour wise. The Spring Onions effectively caramelize in the braising juices.
Ginger Sliced
Soy Sauce
Rock Sugar
Shaoxing Wine

Method:-

(1) Rinse the Belly Pork and blanch in Water for a couple of minutes.
(2) Drain and cut into quarters.
(3) In a pan place a good layer of Spring Onions on the bottom, add the ginger and then place the Belly Pork on top skin side down.
(4) Pour over the Shaoxing Wine (Rice Wine), Soy Sauce and sprinkle the Rock Sugar over the top.
(5) Cover the pan and bring to the boil over a medium heat.
(6) Reduce the heat and simmer for 90 minutes.
(7) Turn the Pork so it is skin side up and continue to simmer for a further 90 minutes.
(8) When ready to serve, spoon the liquid over the Belly Pork.

We served ours over plain Rice Noodles and garnished with a few sliced Spring Onions. To say there are so few ingredients this really packed a punch, flavour wise. The Spring Onions effectively caramelize in the braising juices.

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News