“A typical pig has a large head with a long snout, which is strengthened by a special prenasal bone and by a disk of cartilage at the tip. The snout is used to dig into the soil to find food and is a very acute sense organ.” – wikipedia
This is the first sentence of the behavioural description of a pig. The reason I post this is to tell you all that I, am a pig… when it comes to food.
I like to dig into that overloaded plate and don’t care how messy the situation gets. I also have these spells where instead of slowly savoring my food my objective is to cram into my mouth as much as possible to the point where my actual breathing becomes laborious. This week I take a nice, elegant summer dish and pig it out mtv-style. You will see what I am talking about when you realize you can get all of that crispy, juicy nest into your mouth in one go…
-15 cherry tomatoes
-500gr gluten-free spaghetti
-250 gr buffalo mozzarella
-300 gr basil pesto sauce
-150 gr regiano parmesan
-200 ml heavy cream
1. Boil pasta in 5 litres of salted water 2 minutes less that package instructions. Drain and put back in the pot on medium heat. Stir in the parmesan, pesto and cream and season with pepper. Stir and remove from heat.
2. Cut the cherry tomatoes in 8 pieces each and shred the mozzarella in small pieces.
3. In a muffin baking tray, fork in enough pasta to fill the well. In a twisting motion similar to the one you use to create a spaghetti bite, twist the pasta round & round so it forms a tightly wound nest within the cup of the tray.
4. scatter 8 pieces of chopped tomato and some mozzarella over the top of each nest.
5. Bake in a preheated oven at 230°C for about 10 minutes. You want the mozzarella to be slightly golden and some of the pasta around the edges to be slightly crispy. This is what will help the nest hold its shape. Allow the nests too cool for 10 minutes before removing them, this will allow the cheese to cool a little & bind the nests together.
…for more recipes from us, check out our archives.