The Knobbly Plate

A veggie, foodie, photography site

comforting

BAKED RIGATONI with AUBERGINE & MOZZARELLA

by

Well what happend to summer? The jet stream seems to have moved and it’s now positively autumnal at times. So what better way to warm up than with my baked rigatoni with aubergine and mozzarella.

Iv’e been wondering where the sun has gone for a few weeks now as it is needed to ripen all the wonderful blackberries, blueberries and raspberries that grow wild around here and I am looking forward to foraging a few of them to make this seasons blackberry vodka. Then I have plans for some fresh raspberry jam which is just one of my favorite flavor’s of all time. It always reminds me of my childhood in Scotland and eating as many raspberries as I put in the pot from days out foraging. They were so juicy and tart, delicious.

 

 

Save Print
BAKED RIGATONI with AUBERGINE & MOZZARELLA
Author: 
Recipe type: main course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 Persons
 
Ingredients
  • 1¼kg small vine or small plum tomato
  • a sprinkling of golden caster sugar
  • 4 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 large aubergine(about 450g/1lb)
  • 500g rigatoni
  • 2 garlic cloves, crushed
  • 85g black olive, stoned and chopped
  • 2 good handfuls of basil leaves, plus extra for serving
  • 450g buffalo mozzarella
  • 50g parmesan, freshly grated, plus extra for serving
Instructions
  1. Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the tomatoes through their equator, rather than their core. Stand them cut-side up on a shallow baking tray (I use a nonstick Swiss roll tin). Scatter a little salt, pepper and sugar over the cut surfaces and drizzle with extra virgin olive oil. Roast for 45 minutes.
  2. Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray. After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
  3. Towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente – it should be undercooked because it finishes off in the oven. Drain well and tip into a large bowl. Have ready 4 tbsp of extra virgin olive oil mixed with the crushed garlic and chopped olives. Toss the oil mixture through the pasta and turn half of it into a 2-21⁄2 litre ovenproof dish.
  4. Remove the tomatoes and aubergines from the oven. (You can prepare them up to 24 hours ahead.)
  5. Turn up the oven to fan 180C/conventional 200C/gas 6. Scatter half the tomatoes and their juices over the pasta in the dish. Roughly tear the basil leaves and scatter on top. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here 3-4 hours in advance). Bake for 20-25 minutes, until piping hot and the top is extra crusty. Serve hot with a sprinkle of basil and extra parmesan.

 

ROMESCO & CAULIFLOWER CHEESE

by

Following on from my post about this glorious vegetable romesco. Here is a funky alternative to plain old cauliflower cheese. My Romesco & Cauliflower Cheese.

Well the weather has taken a turn for the worst today with nought but torrential rain and a cold wind. Not really summer weather so here is a comfort dish to keep you warm and cosy on these abnormal summer days. I must say though the ground does need the rain as it has been so dry for so long now. I love the vibrant green that the romesco brings to the dish and if you are wondering what it tastes like well it’s a cross between broccoli and cauliflower.


Save Print
ROMESCO & CAULIFLOWER CHEESE
Author: 
Recipe type: main course
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4 Persons
 
Ingredients
  • 1 romanesco cauliflower
  • 1 cauliflower
  • 2 tbsp butter, at room temperature
  • 2 tbsp plain flour
  • 500ml whole milk
  • A 100g chunk of Cheddar
  • 2 stale slices of bread
  • A pinch of mixed spice or chilli powder
  • 1 tbsp balsamic vinegar
  • Sea salt and freshly ground pepper
  • ½ tbsp olive oil
  • 2 large handfuls of watercress
Instructions
  1. Pull the leaves off both the cauliflowers. Chop them into florets. Pop the cauliflower florets in a steamer basket or colander.
  2. Pour boiling water into a steamer or pan. Pop the basket or colander above the hot water. Cover. Steam for 15-20 mins till the cauliflower is tender. Drain and tip into an ovenproof dish. Heat your oven to 180°C/Fan 160°C/Gas 4.
  3. Mash the butter and flour together with a fork. Pour 500ml milk into a pan. Bring to the boil. Stir the milk now and then to stop it burning. Take off the heat. Slowly whisk in the flour mixture, a little at a time, till it’s all combined and smooth.
  4. Put the pan back on the heat. Bring to the boil. Whisk and simmer for 2 mins till the sauce is thick. Take off the heat.
  5. Coarsely grate the Cheddar. Stir two-thirds of it into the sauce. Season with salt and pepper. Pour over the cauliflowers.
  6. Blitz or grate the stale bread till you have a 25g batch of breadcrumbs. Mix the breadcrumbs with a pinch of mixed spice or cayenne pepper and the remaining cheese. Sprinkle over the top of the cauliflower. Bake for 20 mins till golden and bubbling.
  7. While the cauliflower cheese bakes, whisk the balsamic vinegar with ½ tbsp olive oil and a little salt and pepper.
  8. Rinse the watercress. Pat dry with kitchen paper. Pop into a bowl. Add the balsamic dressing. Toss to mix. Serve the salad with the cauliflower cheese.