The pans used in this post were gifted by VonChef more details below
We love eating out as a family. One of our favourite restaurants is Prezzo and one of our favourite dishes is Goats Cheese Al Forno
Since we are in lockdown and can’t go out to restaurants I decided to try to recreate Goats Cheese Al Forno. I didn’t have mushrooms and only pasta twists, not penne but at the moment beggars can’t be choosers. I’m not one for exact measurements either as you will see!
To make Goats Cheese Al Forno Prezzo Style you will need:
(This makes enough for four people)
Two good handfuls of pasta per person and one for the pot
One and a half peppers – I used half a red, yellow and orange. You can use more if you prefer
Mushrooms – if you have them
Half a red onion – I used frozen
Mushrooms (if you want them)
A ball of mozzarella
Half a 150g roll of goats cheese (or more if you like it cheesy)
Tin of chopped tomatoes (blended) or pasata
Parmesan or other hard cheese
Method to make Goats Cheese Al Forno Prezzo Style
Pre heat the oven to 200c
Bring a large pan of water to boil (I boil it in the kettle first, it’s quicker and more energy efficient)
Add the pasta and boil as per the instructions
Heat some oil in a medium sized pan
Fry the onion in a little olive oil for a minute or two and add the peppers and mushrooms if you use them. Give them a good stir so they don’t catch. You want the veg to have a little bite to them.
Once the vegetables have softened slightly add the tomatoes to the fried vegetables.
Cut the mozzarella and add half to the tomato mixture keeping the other half for the topping.
Slice the goats cheese.
Once the pasta is cooked add the to the vegetable mixture and stir well.
I used a large Pyrex dish but you might be fancy and have skillets. Just use whatever you fancy.
Put half the mixture in the dish and layer some of the goats cheese. Follow with the rest of the pasta mixture.
Put some dollops of pesto on the top – as much or little as you like and follow with the rest of the mozzarella and crumble the goats cheese on top.
Put in the middle of the oven. Check after 20 minutes it may need a little longer. It’s ready when the cheese on top has gone golden brown.
Serve with grated parmesan or other hard cheese. Enjoy!
Stainlelss Steel Pans from VonChef
I was gifted the pans used by VonChef. They are stainless steel and really easy to use and clean. I have always used “non stick” coated pans before but I am glad I made the swap.
I really like the measures up the inside of the pan, as well as the lip to aid pouring. They also have clever lids with draining holes so you can drain water using the lid rather than tipping the contents into a colander.
They are available directly from VonShef here: Set of three stainless steel pans and are also available in different sized sets.
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