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Recipe:
Serves 6
12 minutes prep
25 minutes total time
Ingredients:
• 250g rigatti pasta
• 100 g fresh mushrooms sliced or medium button mushrooms (2 cups)
• 1 onions, diced
• 2/3 of a leek, diced
• 2 cloves of garlic, crushed
• 1 tbspn of oil
• 25g of butter
• 400g tin crushed tomatoes
• 300 mls double cream
• 300 mls water
• 1 cup shredded mozzarella, 130g
• 150g torn or shredded ham, 1 generous cup
• 30g grated parmesan
• 1 diced fresh chilli, or 1 tsp chilli flakes (optional)
• Salt and pepper
Directions
• Fry onion in butter until fragrant, then add mushrooms and garlic and fry for a further 2 minutes.
• Add pasta, tomatoes, cream and milk. Season with salt and pepper.
• Bring to a simmer then put lid on and cook for about 8 minutes. Stir once.
• Remove from heat and stir in the ham, then add a layer of mozzarella on top and grate some parmesan over the mozzarella.
• Put lid on and pile lots of coals on the top of the camp oven.
• Cook for 5 more minutes with minimal heat underneath.
• Rest for 5-10 minutes before serving.
Music license code: 13GLVBTPC0HNEMGR
Негізгі бет Тәжірибелік нұсқаулар және стиль CAMP OVEN PASTA BAKE That's ACTUALLY GOOD
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