John Myers
Ingredients for 1 servings:
- 50g spaghetti
- 50 g Emmental cheese, grated
- 150 g leek
- 110 g cooked ham, 2 slices
- Pepper, green, from the mill
- 50 g Emmental cheese, grated
- 100 ml orange juice
- 100 ml cream
- 15 g Parmesan
- 50 g peas, frozen
- 1 tsp cornstarch
- Salt
- Pepper, green, from the mill
- nutmeg
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes
Singles Dinner No. 165
Pre-cook the spaghetti in boiling salted water for 5 minutes, remove from the water and immediately rinse with cold water. Drain in a colander, divide into two equal portions and arrange lengthwise on a work surface or a large plate. Score one side of the leek from top to bottom, separate into individual leaves and blanch in the hot spaghetti water for 2 minutes. Drain over a colander, immediately rinse with cold water and pat dry with kitchen paper. Line a baking tray with baking paper and place two dessert rings on the left side. Fill each ring with 25g of Emmental cheese and press firmly. Arrange the spaghetti on top of the cheese, along the inner edge of the dessert ring, forming a nest. Grease a small baking dish and preheat the oven to 180°C fan/convection oven. Place the ham slices on a work surface, cover with leek leaves and season with pepper. Roll up starting at the narrow end and place in the dish. Chop the remaining leek, add it to the dish next to the rolls, and sprinkle the rolls with 50g of Emmental cheese. Place the dish in the oven on the middle rack for 15-20 minutes. The time may vary. For the sauce, mix the cornstarch with 2 tablespoons of orange juice. Bring the orange juice and cream to a boil. Stir in the cornstarch. Reduce heat to low, add the peas and crumbled Parmesan cheese, and let it melt. Season with salt, pepper, and nutmeg. Remove the nests from the dessert ring, place them on a plate, and fill them with peas in Parmesan sauce. Place the leek rolls in front of the nests, garnish, and serve.
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