Larissa Pasta

Ingredients

• 400 g Pasta (penne or fusilli) (Choose high-quality pasta, al dente cooking)
• 600 g Ground beef (15 % fat, quality meat)
• 100 g Grated orange cheese (cheddar or emmental) (Finely grated for good melt)
• 100 g Grated white cheese (mozzarella or buffalo mozzarella) (Grated, adds stretch to the gratin)
• 200 ml Thick crème fraîche (30 % fat, makes the sauce velvety)
• 40 g Sun-dried tomatoes (Drained, cut into strips)
• 40 g Tomato paste (Tomato concentrate)
• 2 g Garlic (About 1 small clove, finely chopped)
• 2 g Cumin seeds (Lightly toasted before blending)
• 2 g Caraway seeds (Lightly toasted)
• 40 g Smoked paprika (Provides color and smoky flavor)
• 30 ml Olive oil (For blending the Rissa and cooking the meat)
• 150 g Onion (Finely sliced)
• 10 g Fresh basil (Roughly torn, for garnish)
• 500 ml Beef broth (Prepared from a cube or liquid)
• 40 g Salt (For pasta water and seasoning)
• 2 g Black pepper (To taste, added with the Rissa)

Instructions

1. Prepare the spice paste (Rissa)

   Cut the sun‑dried tomatoes into strips, chop the garlic, measure the spices (cumin, caraway, smoked paprika). Put everything in an immersion blender with the tomato paste, olive oil and blend until a homogeneous paste forms.

   Time: PT10M

2. Set aside the Rissa

   Transfer the spice paste to an airtight jar, cover and place in the refrigerator. It keeps for at least one month.

   Time: PT5M

3. Prepare the aromatics

   Finely slice the onion. Wash the basil, dry and cut into rough chiffonade.

   Time: PT5M

4. Cook the pasta

   Bring 4 L of water to a boil, add 40 g of salt, then the pasta. Cook 11 minutes until al dente, then drain.

   Time: PT12M

   Temperature: 100°C

5. Sauté the meat

   Heat 2 tbsp olive oil in the pan over medium‑high heat (≈180°C). Add the ground beef, break it up and brown. Incorporate the sliced onion, the Rissa and the chopped garlic, lightly salt.

   Time: PT10M

   Temperature: 180°C

6. Add broth and simmer

   Pour the beef broth, bring to a gentle boil then reduce heat. Simmer 11 minutes, stirring occasionally.

   Time: PT11M

   Temperature: 95°C

7. Incorporate cream and cheeses

   Lower heat to minimum (≈80°C), add the crème fraîche then the two grated cheeses. Stir until you obtain a smooth, slightly coating sauce.

   Time: PT5M

   Temperature: 80°C

8. Combine pasta with sauce

   Add the drained pasta to the pan, gently toss to coat well with sauce. If needed, adjust consistency with a little cooking water.

   Time: PT5M

9. Plate and prepare the gratin

   Transfer the pasta to a gratin dish, sprinkle the top with a generous layer of extra grated cheese.

   Time: PT5M

10. Gratin under the broiler

    Place the dish under the oven grill preheated to 200°C for 2‑3 minutes, until the cheese is nicely browned and slightly crisp.

    Time: PT3M

    Temperature: 200°C

11. Serve

    Remove the dish from the oven, let rest 2 minutes, sprinkle with torn fresh basil and serve hot.

    Time: PT2M

Nutrition Facts

Calories

1110

Protein

40g

Carbohydrates

72g

Fat

50g

Fiber

2g