Jamie Oliver’s simple yet delicious pangritata pasta recipe combines whatever cheeses you have left from your Christmas and Boxing Day dinner, becoming the ultimate post-Christmas comfort meal.
The crispy pangritata topping, made from toasted sourdough, garlic, and walnuts, adds an irresistible crunch to every bite.
With just a few ingredients and under 30 minutes, you can enjoy a comforting, cheesy dinner that will satisfy everyone.
Sharing the recipe on his official website, the chef said: “A comforting, delicious dinner, which you can bosh together without too much hassle.
“This recipe is great for using up any leftover cheese from your Christmas cheeseboard – I tend to chuck in a mixture of hard, soft, strong and mild cheeses, but go easy on the blue cheese (that stuff can be strong!).”
Method
To make the pangritata, start by toasting the sourdough bread lightly. Peel the garlic cloves and add them to a food processor with the toasted bread and walnuts. Add the fresh herbs and pulse until everything is finely chopped.
Heat some olive oil in a non-stick frying pan over medium heat and add the pangritata mixture. Fry for around five minutes, stirring occasionally, until it turns golden and crispy.
Meanwhile, bring a large pot of salted water to a boil. Reduce the heat and place a heatproof bowl over the pot. Add the mascarpone or crème fraîche to the bowl along with the remaining cheeses, crumbling or grating any harder cheeses first. Stir gently until all the cheeses melt together. Remove the bowl from the heat and set aside.
Increase the heat to high, bring the water back to a boil, and cook the pasta according to the package instructions. Once cooked, drain the pasta, saving a cup of the cooking water.
Add the pasta to the cheese mixture and toss to combine, using some of the reserved cooking water to adjust the consistency of the sauce if needed.
Serve the pasta on a dish, drizzle with extra virgin olive oil, top with the crispy pangritata, and enjoy immediately!
