Ionian wild weed and native asparagus macaroni cheese
serves
6
Ionian wild weed and native asparagus macaroni cheese
This unique macaroni cheese recipe is unlike anything you've ever tried. This is an edited extract from Venetian Republic: Recipes from the Veneto, Adriatic Croatia and the Greek Islands by Nino Zoccali (Murdoch, $49.99).
Ingredients (13)
- 125g dried pennette pasta (or penne)
- 150ml extra virgin olive oil
- 1 large leek, chopped
- 2 garlic cloves, finely chopped
- 200g mixed spinach & kale, chopped
- 200g asparagus, roughly chopped
- 225g Greek feta, crumbled
- 225g graviera or kefalograviera cheese, grated
- 225g fresh ricotta
- Pinch of nutmeg
- 4 filo pastry sheets
- 40g butter, melted
- 25g sesame seeds
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C. Bring a large saucepan of salted water to the boil and cook pasta until just tender. Drain, toss in 3 tbs of the olive oil and set aside.
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2.Heat remaining oil in a large frying pan over low heat, add leek and garlic and cook for 5-10 minutes until the leek has softened. Add greens and asparagus and cook until greens wilt and asparagus softens. Season lightly and stir constantly over low heat for 5 minutes.
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3.Transfer mixture to a bowl and add cheeses and nutmeg and stir well. Mix in the cooked pasta, adjust seasoning and spoon into a lightly greased 24cm × 32cm baking dish. Brush each sheet of filo on both sides with melted butter. Place on top of vegetables and sprinkle with sesame seeds
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4.Bake for 55 minutes or until golden.
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