Today we have a whole new category on TheLegendaryBrownie called Recipe of the Week. I have found Bailey goes through ‘fussy eating’ phases where he only wants one type of food (he is mainly a pasta and bread monster!) Or his usual ‘favourite dish’ for no particular reason becomes the most hated dish of all time. And to be honest, I wanted some new inspiration. So, I started a suggestion at the dinner table to try and get some variety to our food, and to instigate Bailey to experience new dishes… Each week one person takes it in turns to choose a dish, and we rotate, to go through the cookbooks or websites to find something we fancy trying. Only rules are, the dish has to be a new one so not cooked by us before at home, and we all have to try it, even if we don’t like it. Bailey gives his mark at the end, out of ten.
This weeks dish is from Gino d’acampo’s cook book. ‘PRONTO Lets cook Italian in 20 minutes’ and was chosen by Bailey.
- 250 ml full-fat milk (I used semi skimmed)
- 100g Gorgonzola, cut into cubes
- 100g Taleggio, cut into cubes
- 1 tsp smoked paprika (I use Brindisa)
- 500g penne pasta
- 125g mozzarella ball, drained and torn into small pieces
- 100g Parmesan cheese, freshly grated
- Salt, to taste
- Cook the pasta in a large saucepan of boiling water until al dente (for perfect al dente pasta cook for 1 minute less that the instructions suggested on the packet, so usually 8-10 mins is normal for a packet of dried pasta).
- Meanwhile, pour the milk into a medium saucepan over a medium heat. Add the Gorgonzola and Taleggio cheese. Keep stirring so the cheeses melt into the milk. After about 5 minutes, stir in the smoked paprika and season with a little salt and set the saucepan aside.
- Preheat the grill to a high setting.
- Once the pasta is cooked, drain and tip back into the same saucepan you cooked it in. Pour over the cheese sauce, add the torn mozzarella and half of the grated Parmesan and stir together until all the pasta is coated. Tip the pasta into an ovenproof dish and sprinkle over the remaining Parmesan cheese.
- Put under the hot grill for 3-5 minutes until golden and crispy.
- We had ours served with tender stem broccoli and frozen peas. BAILEY RATING 10/10