Once again Jamie Oliver is the inspiration for this weeks’ wine and food pairing. He is inspirational in the kitchen. Influenced by Italian cookery, his rustic flair suits our style of cooking. Easy, fun and ultimately delicious, this cheesy and fragrant pasta dish is a great twist on your usual bowl of spagetti!
Italian Spaghetti Cake
- 600 ml cream
- 4 large free-range organic eggs
- sea salt
- freshly ground black pepper
- 60 g mature Cheddar cheese, grated
- 60 g mixed strong cheese (such as Brie, Stilton and goat’s cheese), cubed
- 2 large handfuls baby spinach, washed, spun dry and roughly chopped
- 1 fresh red chilli, deseeded and finely chopped
- 140 g sun-dried tomatoes in oil, drained and roughly chopped
- 400 g spaghetti, just-cooked
- 1 knob butter
- a few sprigs fresh sage, leaves picked
Preheat the oven to 180°C.
In a large bowl beat the cream and eggs with a nice big pinch of salt and pepper. Add the grated Cheese, most of the strong cheese, the spinach, chilli, sun-dried tomatoes and the cooked spaghetti. Gently stir to mix well.
Melt the butter in an ovenproof frying pan, around 30 cm in diameter, and mix it around so the base of the pan is nicely coated. Slowly pour in the spaghetti mixture and shake the pan to even the mixture out. Bake in the hot oven for 30 minutes until it starts to crisp on top. At this point, take it out of the oven and use the back of a spoon to make small indents into the top of the bake. Toss the sage leaves in a little olive oil then press one into each dip with a small cube of the remaining cheese on top.
Return to the oven and cook for 10 more minutes until crisp. Remove and leave to rest for a few minutes. Serve in lovely wedges with a fresh green salad on the side.
Wine Pairing – Bald Hills Single Vineyard Pinot Noir 2011
This is a rich and cheesy dish so we recommend a light Pinot Noir like our SVPN 2011. Light and refreshing, it cuts though the cheese leaving subtle notes of violets, cherry and spice.