What's
New
Baked Camembert Pasta
Baked Camembert Cheese (front) with Pasta (background) – Jamie Oliver’s Recipe
I was looking through my photo archives and realised that I’ve yet to put up this recipe though I’ve made the dish 5 months ago, in April. I bought some really affordable and good quality cheese from the Dairy Cheese Farm at Margaret River, Western Australia when I was there in March (that’s another backdated post that I’ll try to publish soon). And one of the cheese which I purchased is the Camembert. I’ve been curious about what this particular cheese tastes like and cheese being much cheaper in Australia than in Singapore, I felt a little adventurous and lugged back some really good tasting cheese to try out. This recipe is from Jamie Oliver’s Ministry of Food, one of my fave cookbooks. The concept of Ministry of Food is to encourage people to cook more in their kitchen, hence there are a lot of free recipes on the website where Jamie Oliver encouraged people to “pass it on”.
I’ll do my job passing it on by sharing the recipe from the cookbook (I think this recipe wasn’t featured on the site).
Ingredients
(serves 4-6)– a box of Camembert Cheese (250g)
– 2 cloves of garlic, peeled and finely sliced
– 1 sprig of fresh rosemary, pick the leaves off the woody stalk
– sea salt and freshly ground black pepper
– extra virgin olive oil
– 100g grated parmesan cheese
– 400g dried rigatoni
– 150g fresh spinachDirections
1. Open the box of cheese and unwrap it. Place it back to the wooden container (Note: mine did not come in a wooden container so I placed it in a oven safe dish like what you see in the photo).
2. Score a circle into the top of the skin, then lift it off and discard.
3. Lay the garlic slices on top of the cheese, sprinkle some pepper and drizzle a little extra virgin olive oil.
4. Scatter the rosemary leaves over the top and gently pat with your fingers to coat them in the oil.
5. Bake the cheese in a preheated oven of 180C (350F) for about 25 minutes, until golden and melted.
6. When the cheese has 10 minutes left to cook, add the pasta to the pan and cook according to packet instructions.
7. When the pasta is cooked, add the spinach to the pan – it only needs cooking for 10 seconds or so.
8. Drain the pasta and spinach to the pan and let it wilt.
9. Drizzle with a couple of good lugs of extra virgin olive oil and add the grated Parmesan. If the sauce is too thick for you, add a splash of reserved cooking water to thin out a bit. Season with salt and pepper and give it a good stir.
10. Remove the cheese from the oven. Divide the pasta between your serving bowls. Either drizzle the melted Camembert on top or pop cheese on the table and let everyone help themselves to a lovely, gooey spoonful.
Baked Camembert Pasta
This is THE MOST wonderful thing I’ve ever cooked. No, seriously. I’m actually preparing it for a second time tonight. So delicious.
I just stumbled across your blog whilst looking for something to do with Camembert left over from Christmas. This looks by far the best recipe, and so simple so I’ll be cooking it tomorrow! Thanks for sharing it! :-P
That recipe is one of my favourite ones,because i love cammbert, pasta and rosemary!!! but the only problem i have with it is when i did for the first few times the cheese was melted and u could pour over pasta.. but from sometime the cheese i`m baking is not melted so u cannot pour it. it`s stil very tasty but it`s not the same(i`ve tried different cheeses from different supermarkets and still the same). Does anyone know what is the problem?? what kind of camembert cheese should i buy?? it`s quite frustrating because i loved that melted camembert i use to do before!! nayone please help!!! Cheers!!!
I have my cheese in the oven and it smells delicious….hopefully tastes as delicious!!
Perhaps the first time you made it, you baked the Camembert no longer than 20 minutes? When baking Camembert, people make a very common mistake in thinking that the longer it is baked, the gooier it will be. Surprisingly, after 20 minutes, it begins to harden due to drying out, and therefore you end up with a consistency as immobile as what you started with (although, now with s different in flavor since it has much less of its original moisture).
I can only think to suggest buying Camembert (UNPASTURIZED, so as not to end up with a curdled mess, of course), and bake for only 15-20 minutes.
I hope you can enjoy this dish again like the first time :)
~Gabriella
Pingback: 10.21.12 menu plan « This Is Living
I tried this recipe and, although at first I enjoyed it a lot, I soon felt tired of the strong taste of the sauce. Maybe it is because I used a cheese for only two people.