Super quick noodles.

I’ve been missing my sense of smell & taste for almost 3 weeks now due to The Plague™ and for some reason, the only thing that has been remotely appealing to eat is pasta.
It started with Mom’s garlic noodles (lots of chopped garlic, fried in butter, can of tomatoes, some herbs & spices, plus noodles and lots of cheddar cheese) and since then, it’s kind of been a rather unconventional combination of ingredients that I wouldn’t have considered throwing together under normal circumstances that I’ve been making over & over again this past week.

While your noodles are cooking, put into a large bowl: a pat of butter, a decent drizzle of garlic olive oil, and a good sprinkling of your favourite furikake (if it happens to have bonito, rice balls & egg bits, even better!). Set your bowl over the pot and let it melt the butter. While that’s doing its thing, grate some parmesan cheese & set aside, give your melty butter concoction a good stir so it’s all nicely combined. When your noodles are cooked to your liking, add them from the pot, directly into your bowl with the cooking water still dripping. Mix everything together so that every strand has been sufficiently coated in the buttery emulsion and season with pepper. Add your cheese, extra furikake if desired, and stir well, making sure to add extra pasta water if needed to get the right consistency. Eat fast while it’s still hot! :D

As a side note: I have recently discovered the perfect method for cooking pasta so that I don’t have to worry about accidentally overcooking it. Apparently that Serious Eats tip for cooking dried pasta totally works!

Put your pasta into a pot just large enough to accomodate the size/length of your noodles and cover it with about 1-2″ of cold water (don’t forget to add salt). Bring to a boil, stirring a couple times as needed, then cover the pot, shut off the heat and set your timer for 10 minutes. Yea, seriously. When the time’s up, taste test your noodles and it should be the perfect doneness! Add noodles to your hot sauce, stir to combine and you’re good to go!

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Ho. Ly. Cow.

Two words: Haggis Cannelloni. Seriously.

*swoon*


Haggis Cannelloni

1 baby sized haggis, cooked according to package directions

1 package fresh lasagne sheets (or homemade, by all means!)

1 jar your favourite pasta sauce (I used Jamie Oliver’s tomato, olive & garlic**)

2 Tbsp butter

2 Tbsp flour

1 can evaporated milk, well shaken

Salt, White Pepper, Dry mustard, Paprika

2 cups strong cheddar cheese, I used a 2 yr old cheddar

1 cup grana padano or parmesan cheese, whichever is your favourite

– Cook your baby haggis according to the package directions and leave to cool until it’s room temperature and haggis has solidified into a sausage. When haggis is cool enough to handle, carefully remove the casing, then cut it into 8 equal portions — Cut in half, turn each piece onto its cut end and then cut each half vertically into quarters so you get 8 wedge shaped sausages. Set cooled haggis pieces aside while you make cheesy bechamel sauce.

– In a medium saucepan over medium high heat, melt the butter, add white pepper, mustard and paprika, mix well. Add the flour, stirring mixture together to make a roux, letting the flour cook until it smells warm & nutty.

– Add the evaporated milk to the flour mixture and add an extra 1/2 can water, whisking constantly until smooth and until, sauce thickens & bubbles.

– Remove from heat and the cheddar cheese, whisking til smooth. Taste the sauce and season with salt, as needed. Set aside.

To assemble cannelloni:

– Preheat oven to 400°F

– Place a generous amount of your favuorite tomato sauce at the bottom of a 9″x13″ inch pan. Set aside.

– Grab a sheet of pasta and place it so the short end is in front of you. Place a piece of haggis at the edge, then squish & flatten it with your fingers so it covers the width of the pasta and is about 2 fingers thick.

– Add a spoonful of tomato sauce along the top edge of the haggis sausage then roll everything up, trying not to lose any precious sauce. Place the cannelloni, seam side down into the sauce and repeat for the remaining sheets of pasta & haggis.

– When all the cannelloni have been rolled, if you have any extra tomato sauce, now would be a good time to pour it evenly over the cannelloni.

-Now’s the time to pour the cheesy bechamel over top of everything. Give sauce a good hard stir to loosen things, then pour generously, but evenly on top of the cannelloni. Make sure to cover all the exposed areas of pasta & haggis, including the ends, so nothing gets dried out.

-Once the cannelloni are blanketed in bechamel sauce, sprinkle over the grana padano, or parmesan cheese.

-Bake cannelloni in the oven for 40 minutes or until golden brown and bubbly.

-Make sure to let the cannelloni rest for a few minutes after removing from the oven just so everything has a chance to settle and set.

-Enjoy with a big ‘ol green salad to help cut the richness of the entire dish!

Note: ** I would recommend 2 jars of the Jamie Oliver sauces if using this specifc brand in the future because they’re so small. **