Recipe for Spanish Cavatappi and Cheese from Chef Angel Morales of Nobel Hops.
INGREDIENTS:
œ 3/4 Cup Butter (melted)
œ 4 TBSP Flour
œ 2 Cups Chicken Stock
œ 2 Cups Milk
œ 1-tsp Garlic Powder
œ Pinch of Nutmeg (ground)
œ 1/2-tsp White Pepper
œ 3-oz (wt) Manchego Cheese (shredded)
œ 5-oz (wt) Sharp White Cheese (shredded)
œ 3/4 lb Cavatappi Pasta (uncooked)
œ 1-tsp Salt
œ 1-qt Water
œ 2-TBSP Canola Oil
œ Panko bread crumbs
œ Paprika (Spanish)
œ Parsley (Dry)
œ Canola Oil
œ Serrano Ham
PASTA
- Pour water and salt in a small sauce pot and bring to a boil.
- Place pasta in water and stir occasionally for 8 minutes.
- Drain pasta from water.
- Once pasta is semi dried from water, toss in oil and reserve
BREAD CRUMBS
- Place oil in saute pan on medium heat
- Add the Paprika and toast for 30second
- Add bread crumbs to the oil and toast for an additional 30 seconds.
- Turn heat off,add dried parsley and reserve
MANCHEGO/CHEDDAR SAUCE
- In a small sauce pot pour melted butter and flour and stir until both ingredients are well incorporated.
- Turn the pot on to medium/high heat and begin slowly cooking the flour.
- Cook flour for about 1 minute, making sure to stir, then add stock and milk.
- Add white pepper, nutmeg and garlic powder to the pot and stir.
- Once sauce begins to simmer and thicken turn on low heat and allow to cook for additional 3 minutes.
- Add both cheeses to the milk sauce and stir until cheese melts.
- Once sauce has become smooth and thick you may reserve.
COOKING DIRECTIONS
- Place a sauté pan on medium heat for about 2 minutes.
- Once pan is hot, add 8-oz of cheese and pasta to the pan.
- Cook ingredients in pan until sauce has reduced by half.
- Pour pasta into a small skillet and top with a 1-TBSP of bread crumbs.
- Preheat oven to 375 for 10 minutes.
- Once oven has reached 375, place pasta in the oven and bake for 5 minutes.
- Pull skillet out of the oven and garnish with shaved Serrano ham.