Bassotti is a crisp, cheesy baked pasta that resembles the corner piece of baked lasagne. It is usually served as a snack or light lunch
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 352 |
| Fat | 16.9g |
| Saturates | 9.7g |
| Protein | 11.9g |
| Carbs | 38.1g |
| Sugars | 2.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse and finely slice the leek.
Bring the chicken stock (or beef) to a rolling boil and add the finely sliced leeks. Cook for 3-5 minutes, or until the leeks are tender. Remove from the stock.
Butter a 20cm x 30cm metal roasting dish liberally with the butter then sprinkle with half the Parmigiano Reggiano. Place the roasting dish directly over a gas hob or stove plate set to medium heat and allow the cheese to melt.
Remove from the heat and arrange the fresh pasta (tagliolini, tagliatelle or spaghetti) on top. Pour enough hot stock over the pasta to just cover it then sprinkle with the rest of the Parmigiano Reggiano, gorgonzola, blanched leeks and breadcrumbs.
Bake the bassotti in the oven until the stock has absorbed and the top is golden and crunchy.
Slice into squares and serve while hot.
