A bed of pasta is layered with artichoke hearts and blackened red peppers in a creamy cheese sauce, topped with FRESH sourdough breadcrumbs. As these bake, they puff up like mini soufflés. This recipe is SO easy and versatile. Choose your fillings (vegetables/proteins) and cheese combinations. Some protein additions I've used include shrimp and crabmeat. Try different cheeses like brie, fontina, white cheddar, etc., depending on the fillings you choose.
Serves 4 as an elegant appetizer or side dish. Great for parties, or simply with a side salad.
If you'd prefer this be a main course for four people, use larger ramekins and double the ingredients.
Ingredients/Method:
Preheat oven to 375 degrees.
Lightly butter four 6 ounce ramekins.
Prepare the breadcrumbs:
Using your fingers, simply break up day old sourdough bread into crumbs and small pieces. Prepare one cup of the crumbs. No need to toast them. Set aside for final assembly.
*** Note: It is important to use fresh breadcrumbs for best taste and texture.
In a medium bowl, whisk together:
1 cup heavy cream
1/4 teaspoon nutmeg
1 teaspoon sugar
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon salt
2 teaspoons lemon juice
Grains of cayenne pepper (optional but try it, gives a very subtle heat…)
Set aside for final assembly.
Prepare 8 ounces of bow tie pasta in a medium saucepan, cooking only until al denté.
While pasta is cooking, set out cheeses:
In 3 individual bowls, place
1 cup grated gruyère or swiss cheese
1 1/3 cup shredded mozzarella
4 tablespoons grated parmesan
Set aside for final assembly.
Set out fillings:
1 cup artichoke hearts, hand shredded, removing any tough outer leaves
1 large red pepper, blackened, cut into four large pieces. I used blackened red peppers from a jar, in water, not oil (ensure you dry the pepper pieces between paper towels)
Once pasta is done, drain well, then toss pasta with a teaspoon of oil.
Assemble the ramekins:
In each ramekin, add a thick layer of pasta.
Pour 1/4 cup of the cream sauce over the pasta.
Top the sauce with 1/4 cup gruyère or swiss cheese.
Layer with 1/4 cup artichokes and a large piece of blackened red pepper.
Add 1/3 cup shredded mozzarella cheese.
Top with 2 heaping tablespoons of the homemade breadcrumbs.
Finally, sprinkle 1 tablespoon grated parmesan cheese over the top of the breadcrumbs, and drizzle with olive oil.
Place the ramekins on a parchment lined baking sheet, and bake for 10-12 minutes, or until slightly browned and bubbly.
Remove from oven and let ramekins sit for 10-15 minutes, then serve.
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