Baked Cavatappi With Smoked Ham And Fontina Recipes

FILLED FOCACCIA WITH HAM AND MELTED FONTINA

Steps:

• Pop the ingredients for the dough into a bread machine in the order recommended by the manufacturer. Set to dough and start.
• Towards the end of the time, prepare the filling by slicing the cheese thinly and separating the slices of ham.
• When the dough is ready, remove from the machine, turn it out onto a lightly foured surface, divide it into two and then roll out one half to form a rough rounded rectangle approx 28 x 20cm.
• Place the rolled out dough onto a baking tray or pizza stone and arrange the slices of ham on top, making sure that they go right up the edges. Follow this with the cheese, then scatter the sage and season well with the pepper. Roll out the remaining dough, lay it on the top of the other half and pinch the edges together to completely enclose the filling. Cover with a clean cloth and leave to puff up for about 30 minutes.
• Preheat the oven to Gas 6/400/200 degrees. When the dough is ready, make about 15 little dimples in it with your finger and press in the sprigs of rosemary. Finally drizzle over the olive oil and sprinkle with salt.
• Bake for 20-25 minutes, until the dough is crisp and golden.
• Serve straight from the oven, cut into wedges or squares.

BAKED CAVATAPPI WITH SAUSAGE

Steps:

• Preheat the oven to 500˚ F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon.
• Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce.
• Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes.
• Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta.

BAKED CAVATAPPI WITH SMOKED HAM AND FONTINA

Steps:

• Bring 6 quarts of salted water to a boil.
• Meanwhile, saute mushrooms in 1 tbs.
• butter over medium heat for two minutes.
• Add Sherry, stir for 1 minute and remove mushrooms from heat.
• Cook the cavatappi in the boiling water until al dente and drain.
• While pasta is cooking, melt 3 tbs.
• butter in a saucepan over medium heat.
• Add the flour and whisk until smooth.
• Gradually add milk and continue whisking.
• Stir over heat until sauce thickens, about 10 minutes.
• Remove from heat and add sauteed mushrooms, nutmeg, salt and pepper.
• Butter a large ovenproof dish, and arrange 1/3 of the cavatappi in the dish.
• Top with 1/3 of the cheese and ham and spoon on 1/3 of the sauce.
• Repeat the layers two more times, ending with sauce.
• Bake in a preheated 350 degree oven until heated through and bubbly, about 20 to 30 minutes minutes.
• (Casserole may also be refrigerated and baked later. Increase baking time to 30 minutes for a chilled casserole.) (DJM notes: use a dish smaller and a little deeper than a basic 9x13.).