Pasta thermidor: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">No fish, just flavours</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">I expected this to have lots of lobster or prawns but it's just sauce and pasta. Odd but good.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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[[Image:Pasta thermidor ready for the grill.jpg|thumb|300px|right|Ready for the grill]] | [[Image:Pasta thermidor ready for the grill.jpg|thumb|300px|right|Ready for the grill]] | ||
Revision as of 14:48, 23 August 2020
Random recipe review
No fish, just flavours
4.5/5
I expected this to have lots of lobster or prawns but it's just sauce and pasta. Odd but good.
| Pasta thermidor | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 1264 |
| Ready in: | 30 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 22nd January 2013 |
Posh macaroni cheese!
This is such a great recipe that it is worth making your own pasta if you have the time. You don't need a special pasta cutter, just roll it out and slash it into strips. However, this will still be good with dried spaghetti or pasta.
Thermidor sauce
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 50 g (2 oz) butter
- 2 tablespoons onion or shallots, finely chopped
- 3 tablespoons chopped fresh tarragon
- 3 tablespoons chopped fresh parsley
- 275 ml (1/2 pint) full cream milk
- 5 tablespoons (60 ml) dry sherry
- 25 g (1 oz) plain flour
- pinch of salt
- pinch of paprika powder (not smoked)
- pinch of mustard powder
- 5 tablespoons of freshly grated parmesan cheese
- grind of black pepper
Pasta
- 1 portion of fresh pasta - make it yourself, the recipe is easy.
or
- 200g Dried spaghetti or pasta (100g per person)
Mise en place
- Preheat the grill.
Method
pasta
- Add to lightly salted boiling water and boil:
- 3 to 5 minutes (fresh pasta)
- 7-10 minutes (dried spaghetti / thin pasta)
- 10-13 minutes (thicker pasta)
- There is a detailed list of pasta cooking times here.
- Drain well and add a dash of olive oil and mix well to prevent sticking
sauce
- Melt half of the butter in a pan and gently sauté the onions until translucent.
- Add the flour, mix into a roux and then gradually stir in the milk. Whisking will quickly remove any lumps.
- Add the parsley and tarragon.
- Mix in the sherry and spices, season to taste and adjust to your liking.
- Add the remaining butter and half of the cheese. Mix well.
- Mix in the cooked pasta. Spoon the mixture into a lightly greased baking tray.
- Sprinkle with the remaining cheese and brown under the grill.
Variations
Add lots of Crushed garlic with the onions.
Chef's notes
If you are struggling to get hold of fresh tarragon, at a push you could add 1 heaped teaspoon of dried tarragon to a little boiled water, allow it to rehydrate, drain any liquid and then use, however, fresh is plainly better.
See also
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#pastathermidor #tarragon #butter #driedspaghetti #parsley #grill #cheese #onions #parmesancheese #drysherry #sherry