Name: Baked Bucatini with Garlic Cheese & Ricotta Sauce
Yield: Serves 4
Ingredients: 2 tablespoons extra-virgin olive oil; 150 g (5 oz, generous ½ cup) herb & garlic Boursin; 1 small garlic clove, crushed; 75 g (3 oz, ¾ cup) Parmesan, freshly grated; 125 g (4½ oz, ½ cup) ricotta; 150 ml (¼ pint, ⅔ cup) crème fraîche; Salt & freshly ground black pepper; 90 ml (3 fl oz, ⅓ cup) single cream; 450 g (1 lb) bucatini; 2 tablespoons chopped fresh basil; Freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

I have very strong views on cheeses with added flavourings and don’t normally approve of them. In fact you will find only this and one other recipe using them in this book. But I am very fond of Boursin, partly because my parents liked it and it was always in our refrigerator at home.

Ingredients

2 tablespoons extra-virgin olive oil
1 small garlic clove, crushed
150 g (

Method

Preheat the oven to 200°C, 400°F, gas 6. Heat half the olive oil in a pan, add the garlic and sweat until softened. Stir in the Boursin, ricotta, crème fraîche and single cream and cook for

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Baked Bucatini with Garlic Cheese & Ricotta Sauce

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of