I bought a box of camembert cheese 1-2 weeks ago. Today I noticed it was2 days expiry. I checked the cheese and it still looked good. So I was wondering what was the fastest way to finish the whole cheese. To eat it with crackers will take me a few days. Then it came to mind that I saw something about camembert cheese in a box. I went thru Jamie Oliver’s recipe book – Ministry of Food and found the ‘Baked Camembert Pasta’ recipe. I found the recipe quite interesting as I’ve never tried baking a whole cheese block before. I loved it, but would have preferred a stronger cheese taste as I am a strong cheese-lover.
1 x 250g box of Camembert Cheese
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 (grated)
400g dried rigatoni (I couldn’t find rigatoni so I used fusilli)
150g fresh spinach
1. Preheat your over to 180C/350F/gas 4.
2. Open the box of cheese and unwrap it. Place it back to the wooden container. Score a circle into the top of the skin, then lift it off and discard.
3. Peel and finely slice the garlic. 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. Place the box of cheese on a baking tray and put it into the preheated oven 25 minutes, until golden and melted.
6. Meanwhile, bring a large pan of salted water to the boil. 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 in a colander over a large bowl, reserving some of the cooking water. Return 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.
Note from me: Remember to serve it while it’s hot or heat up for few seconds in the microwave before eating so that you have the melting cheese effect 🙂