Pasta with baked brie cheese
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 714, total fat 36 G., saturated fats 22 G., proteins 36 G., carbohydrates 59 G., fiber 3 G., cholesterol 124 mg, sodium 808 mg, sugar 6 G.
Calories 714, total fat 36 G., saturated fats 22 G., proteins 36 G., carbohydrates 59 G., fiber 3 G., cholesterol 124 mg, sodium 808 mg, sugar 6 G.
Surprise your guests with this restaurant-quality dish—so sophisticated yet incredibly easy to prepare. Place a pan with a baked wheel of brie, inside which the melting cheese is mixed with basil and sun-dried tomatoes. Then, dip the linguine pasta into the cheese mixture, one serving at a time, and arrange it on plates. Make sure the pasta is completely covered with the melting cheese. After boiling the linguine, reserve some of the starchy cooking water to thin the cheese if it begins to harden prematurely.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 circle (500 g) of hard brie, 15 cm in diameter.
- 2 x 85g cans sun-dried tomatoes in oil, drained and chopped (2/3 cup)
- 1/4 cup dry white wine
- 1/4 tsp crushed red pepper flakes
- 1 small clove of garlic, finely grated
- 280 g of linguine pasta
- 1/4 cup chopped fresh basil leaves
- Special equipment: a 20 cm diameter cast iron frying pan and tongs
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Cooking the dish according to the recipe:
- Preheat the oven to 200°C and bring a large pot of water to a boil. Using a small knife, make a 0.5 cm (1/4 inch) border on the top of the Brie cheese, 0.5 cm (1/4 inch) deep from the edges. Using a chef's knife, carefully trim the top rind in one piece within the border to create a lid; set the lid aside.
- Place a wheel of brie in an 8-inch cast-iron skillet and top with sun-dried tomatoes, red pepper flakes, garlic, 1/2 teaspoon salt, and a drizzle of wine. Cover with the crust. Bake just until the cheese is melted and bubbly, 18 to 20 minutes.
- Meanwhile, 10 minutes before the brie is done, cook the pasta according to package directions. Set aside 0.5 cups of water, and discard the rest.
- Remove the rind from the brie. Sprinkle the melted cheese with basil and gently toss. Using tongs, gently fold a quarter of the pasta into the melted cheese until evenly coated, and transfer to a plate.
- Repeat with the remaining three servings of linguine. If the cheese sauce thickens, add a little of the pasta cooking water, 1 tablespoon at a time.
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