Region: Italy
Category: Pasta-Baked
Season: Any
Difficulty: Easy but long cooking time
Capellini is known as angel hair pasta because it is so fine. Because of its thinness it is only used with certain kinds of preparations and sauces. This simple recipe inspired by the kinds of pasta dishes one might fine in Nice or elsewhere in Provence bakes the cooked capellini for a meal that is quite rich. What does that have to do with Italy you might ask? Remember that Nice belonged to the counts of Savoy in the fourteenth century and was controlled by Sardinia until 1860 when it became part of France and there are many Italian influences in the local cooking.
Yield: Makes 4 servings
Preparation Time: 45 minutes
1 pound capellini
6 tablespoons unsalted butter
1 cup heavy cream
1 cup light cream or half and half
Salt and freshly ground black pepper to taste
3/4 cup fresh bread crumbs
1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until half-cooked. Drain without rinsing.
Transfer the pasta to a bowl and toss with 2 tablespoons butter.
2. Preheat the oven to 350°F.
3. Grease a 12 x 9 x 2-inch baking casserole with 2 tablespoons butter and arrange the capellini in it evenly. Pour in the heavy cream, light cream, and season with salt and pepper. Sprinkle the top with bread crumbs and dot with the remaining butter. Bake the pasta until the top is golden, about 30 minutes. Serve hot.
Posted: 12/27/2006