three cheese soufflé spaghetti

(october 2010)

Here's the recipe for a pasta dish I came up with using some great local cheeses from the South Australian CheeseFest 2010 weekend.

three cheese soufflé spaghetti

serves 6

500 g pack San Remo hollow spaghetti
50 g Alexandrina Romano, grated
plus extra 80 g, grated
80 g B.-d. Farm Paris Creek Gouda, grated
100 g Woodside Cheese Wrights Mclaren cut into 4 mm thick slices
60 ml olive oil
30 g B.-d. Farm Paris Creek butter
40 g Laucke plain flour
350 ml good pasture fed (happy roaming cow!) milk
5 free range eggs, separate yolks from whites
1 cup (and a bit extra for garnish) roughly chopped Italian parsley
1/3 a nutmeg grated
coarsely ground black pepper
sea salt

Cook spaghetti for about 6 mins (half the usual al dente time) or until it's just bendy. Drain and toss in the grated 50 g of Romano cheese and 40 ml of the olive oil. Grease a 3 litre oven proof bowl with the remaining olive oil and set all of this aside for a minute.

In a 1 litre pot melt butter and add flour. Cook out for a few minutes and gradually add milk whisking to keep smooth. Cook over low heat until thick. Season heavily with sea salt and lots of cracked pepper, add nutmeg and remove from heat, cool down to 60-odd degrees or less. Add egg yolks, one at a time, and beat into the sauce. Add Gouda, remaining Romano and chopped parsley.

Whisk egg whites to a soft peak. Fold half of the whites into the cheese sauce and combine well. Add remaining whites and gently mix through trying to keep the trapped volume of air in the egg whites; (do NOT whisk, use a pastry card to chop the mixture through or gently fold with your hand).

Line the greased pasta bowl with 1/5 of the par cooked spaghetti, place Woodside McLaren slices around. Fold the remaining pasta into the soufflé cheese mix and dump into the middle of the bowl; it will look a bit wet and sloppy but remember the par cooked pasta will absorb excess moisture during cooking.

Cook at 140°C for a bout 50 mins until set. Cool for 5 mins then slide a spatula down the sides of the bowl to release, and turn out onto platter. Garnish with extra chopped parsley, a little extra virgin olive oil, sea salt, cracked black pepper and freshly grated nutmeg for oomph!