The spring weather in Portland is unusually overcast and chilly, the sky has been spitting out winter-like rain and I’ve been in a funk. I want to hibernate, become invisible, and wait out the stormy weather along with my stormy mood. I want to take endless warm baths; wear floppy flannel pajamas, cozy slippers, and either curl up in a corner with a good book or watch an old movie and simply check out of society and work for just one day.
But since we are in the process of getting our house ready to sell and I cannot miss a day of work to build a pillow fort, and hide on my couch, instead, I look to food.
A bowl of comforting, creamy-cheesy pasta sounds like the perfect cure.
And I’m not talking Kraft Macaroni and Cheese.
The only kind of cheese that can light my fire and warm my soul, is the kind that tastes of faintly wine, is buttery soft, creamy, and oozing with such a deep rich flavor that makes me want to free fall into a it face first.
Serve with a slab of rustic bread, this recipe is the perfect supper for a cold and rainy spring evening.
Thank you again, for the recipe, my lovely Jamie Oliver. You are my hero.
Baked Camembert Pasta
• 8oz box of Camembert cheese
• 2 cloves of garlic, sliced into thin wafers
• 1 sprig fresh rosemary
• A glug or two of extra virgin olive oil
• Sea salt and freshly ground black pepper
• 1 pound dried rigatoni (or whatever pasta you have on hand)
• 6 cups fresh spinach
• 4 oz parmesan cheese
Preheat the oven to 350 degrees. Open the box of Camembert and unwrap it then place it back into the container. Score a circle into the top of the cheese skin and carefully peel away and toss. Peel and finely slice the garlic and layer over the cheese. Pluck the rosemary leaves off the woody stalk and sprinkle onto the garlic. Sprinkle some pepper and drizzle with a little olive oil. Place the box of cheese onto a cookie sheet and put it into the oven for 25 minutes until golden brown, bubbly and melted.
Grate the Parmesan and set aside.
Meanwhile, bring a large pan of salted water to a boil. When your cheese has 10 minutes left to cook, add the rigatoni to the pan and cook according to the package instructions. During the last 10 seconds, throw in the fresh spinach then drain all together in a colander. Drizzle with a couple good glugs of olive oil and sprinkle on the grated parmesan.
When the cheese is golden and melted, carefully remove from oven and pour over pasta...