Capellini Pasta Cakes
Capellini Cakes are a fantastic addition to any entrée, whether you're serving fish, meat, chicken, or pork. They offer a unique twist on traditional plate presentations, adding both visual appeal and savory flavor to your meals. Elevate your dishes with these creative and versatile cakes!
A Savory Side Dish
Capellini Pasta Cakes Recipe
Ingredients:
1 pound cappellini (or angel hair) pasta
4 large eggs
2 cups half-and-half
3 cups whole milk
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tablespoons salt
1 teaspoon black pepper
1 tablespoon fresh herbs (such as parsley or thyme), chopped
Olive oil or clarified butter for greasing and frying
Asiago cheese for garnish
Fresh flat-leaf parsley for garnish
Equipment:
Large pot
Large mixing bowl
Whisk Two baking trays
Olive oil spray
Aluminum foil
Circle and rectangle cutters (optional)
Skillet or flat top griddle
Spatula
Method of Preparation:
1. Cook the Pasta:
Fill a large pot with water and bring it to a boil. Add a tablespoon of salt.
Add the capellini pasta and cook for about 9 minutes, or until tender. It doesn’t have to be al dente as it will bake further.
Drain the pasta and rinse with cold water to stop the cooking process. Set aside.
2. Prepare the Liquid Mixture:
In a large mixing bowl, crack the four eggs and whisk them.
Add 2 cups of half-and-half and 3 cups of whole milk. Whisk to combine.
Stir in 2 cups of shredded mozzarella, 1 cup of grated Parmesan, 2 tablespoons of salt, 1 teaspoon of black pepper, and 1 tablespoon of chopped fresh herbs.
3. Combine Pasta and Liquid:
Add the cooked pasta to the bowl with the liquid mixture. Use your hands to mix thoroughly, ensuring the pasta is evenly coated.
4. Prepare the Baking Trays:
Spray two baking trays with olive oil, making sure to coat the sides well.
Divide the pasta mixture evenly between the two trays. Spread it out and press down to ensure it is evenly distributed.
Pour any remaining liquid mixture over the pasta in the trays, making sure there is enough liquid to reach the top of the pasta.
5. Bake the Pasta:
Preheat the oven to 350°F (175°C).
Cover the trays with aluminum foil, ensuring the foil does not touch the pasta. (watch how i made it here)
Bake for 40 minutes.
Remove the trays from the oven and uncover them. There should be no loose liquid, and the pasta should be fully cooked.
Let the trays cool, then refrigerate overnight.
6. Cut and Shape the Pasta Cakes:
Preheat the oven to 350°F (175°C) again and reheat the trays for a few minutes to loosen the pasta.
Run a knife around the edges to loosen the pasta cakes. Turn the trays over and tap them to release the pasta.
Use circle and rectangle cutters to cut the pasta into shapes. Twist the cutters to ensure clean cuts.
7. Fry the Pasta Cakes:
Heat clarified butter (watch my recipe here) or olive oil in a skillet or flat top griddle over medium-high heat.
Add the pasta cakes and cook until golden brown on each side, about 3 minutes per side.
Remove the pasta cakes and place them on a serving platter.
8. Garnish and Serve:
Grate Asiago cheese on top of the pasta cakes.
Garnish with fresh flat-leaf parsley.
Serve the cappellini cakes as a side dish or base for chicken, pork, beef, or seafood.
