Pasta Souffle
Pasta Souffle – a recipe from Akis Petrizikis
for the vegetarian version just leave out the bacon!
Ingredients for 4 people
- 200 g bacon, in one piece
- 5 tablespoons olive oil (2+3 tablespoons)
- 500 g white mushrooms
- pepper
- 100 g (75g + 25g) graviera cheese, grated
- 100 g (75g + 25g) kaseri, grated
- 300 g heavy cream 20%
- 2 eggs, medium sized
- 200 g feta cheese
- 1 tablespoon thyme
- 500 g multicolored tagliatelle pasta, boiled, drained and tossed with 2 tablespoons of olive oil so as not to stick together
Method
- Preheat oven to 180* C (350* F) Fan.
- Place a pan over medium heat and add 2 tablespoons olive oil.
- Finely chop the bacon and sauté for 3-4 minutes, until golden.
- When ready, remove from pan and set aside.
- Cut the mushrooms into 2 cm slices and add to the pan along with 3 tablespoons olive oil.
- Season with salt and pepper and sauté for 5-10 minutes, until they release all of their liquid and turn golden.
- When ready, remove from pan and set aside.
- Grate the gruyere and country cheese.
- Place 75 g of the graviera and 75 g of the kaseri into a bowl that is large enough to hold the pasta that will be added later on.
- Add the heavy cream, eggs, salt and pepper.
- Crumble the feta cheese with your hands and add it to the bowl also.
- Last add the thyme and lightly whisk to combine.
- Add the mushrooms, bacon and boiled tagliatelle. Mix thoroughly.
- Transfer the contents of the bowl to a 30x35 cm ovenproof baking dish and smooth the surface nicely.
- Sprinkle with the remaining graviera and Kaseri.
- Cover baking dish with aluminum foil and bake for 20 minutes.
- Then remove from oven, remove aluminum foil and bake for another 10-20 minutes, until golden.