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History & Heritage
Stilton & Speck Pasta Bake
G / ML
CUPS / OZ
300g of pasta
100g of stilton
50 grams of parmesan
50 grams of pecorino
100grams of speck
2 bay leaves
10.5oz of pasta
3.5oz of stilton
1.75oz grams of parmesan
1.75oz grams of pecorino
2 cups milk
3.5oz of speck
2 bay leaves
Heat oven to 180degrees
Dice your speck into small cubes and add cook on a medium heat until the fat has rendered down.
Transfer to kitchen paper, leaving the fat in the pan.
Meanwhile, put a large pan of salted water on to boil, and once boiled, add your pasta, remove from the water a little before it is cooked.
In a separate pan, heat your milk, with a couple of bay leaves
Add a knob of butter to the speck fat and melt.
Add flour to your butter and mix through.
Slowly begin adding your milk, one ladle at a time stirring as you go.
Once all milk is added, begin slowly adding your cheese, mixing through as you go.
Once coated, add the mix to an oven dish.
Mix together toasted breadcrumbs, with a little more parmesan and pecorino.
Top the pasta with your breadcrumb mix plus a little extra crumbled stilton.
Bake in the oven for 15 minutes, until the top has gone crispy.
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