Medieval Style Cheesy Spiced Baked Pasta

Name: How to cook Medieval Style Cheesy Spiced Baked Pasta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Medieval Style Cheesy Spiced Baked Pasta

I was reading a medieval recipe that very much resembled a meat-free cheesy lasagne with exotic spices and I was very intrigued and had to recreate it as I very much have an interest in all things medieval.

Ingredient

Food ration :

2-3 people

Cooking time :

20 mins

10 sheets

dried lasagne, (made with white flour),

200 g

grated mild/medium cheddar cheese,

3 pints

chicken stock,

Cardamom pods, seeds removed, and ground finely,

level tsp ground cinnamon,

1/2 tsp

white pepper,

1/4 tsp

ground mace,

1/4 tsp

salt

Cooking instructions

* Step 1

Get the chicken stock into a large pan and bring to the boil. Add in the sheets of lasagne pasta, (you'll need to do this in two batches), and cook through. Once cooked use tongs to remove the sheets and gently lay upon a chopping board on on top of the other so they neatly line up. Slice the sheets into 3rds lengthwise to create thick ribbons. Reserve 100ml of the chicken stock/pasta water.

* Step 2

Preheat your oven to 180 (fan). Take a baking dish and grease the base and sides generously with butter. Take all of the dried spices, plus the salt and pepper and combine together in a small bowl/dish to make a spice blend.

* Step 3

Sprinkle 1/4 of the spice blend across the buttered base then sprinkle over 1/3rd of the grated cheese. Layer over a few ribbons of cooked pasta so they lay flat in a neat row, you may have to overlap a few of them a bit to fit them all in. Next, layer over more spice blend and more cheese. Repeat this process until the pasta is three layers high. Finish with a final scattering of cheese on top. Pour over the 100ml reserved stock/pasta water.

* Step 4

Bake in the oven on the middle shelf for 10 minutes until the cheese is melted and gooey. Before serving take some tongs and gently move all the fat sheets of cheesy pasta around the pan to loosen them up so they are all seperated into ribbons. Serve up the cheesy spiced belts of pasta into bowls, piling up like a chunky pappardelle and enjoy! :)

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