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

Ingredient Substitutions

• Instead of Pasta (penne or fusilli): spaghetti, farfalle
• Instead of Ground beef: ground turkey, ground pork
• Instead of Grated orange cheese (cheddar or emmental): emmental, gouda
• Instead of Grated white cheese (mozzarella or buffalo mozzarella): mozzarella, provolone
• Instead of Thick crème fraîche: 30 % fat liquid cream, soy cream
• Instead of Sun-dried tomatoes: confited tomatoes, sun-dried tomatoes in oil
• Instead of Tomato paste: tomato purée
• Instead of Garlic: garlic powder
• Instead of Cumin seeds: ground cumin
• Instead of Caraway seeds: ground caraway
• Instead of Smoked paprika: smoked sweet pepper
• Instead of Olive oil: rapeseed oil, sunflower oil
• Instead of Onion: shallot
• Instead of Fresh basil: fresh oregano
• Instead of Beef broth: chicken stock, water + vegetable cube
• Instead of Black pepper: white pepper

Equipment Needed

• Chef's knife
• Cutting board
• Immersion blender
• Large pot for pasta
• Colander
• Frying pan (20 cm)
• Wooden spatula
• Gratin dish (rectangular type)
• Oven (broiler)
• Mixing bowl (optional)
• Kitchen gloves
• Measuring cups or scale

Critical Steps — Do Not Skip

• Prepare the spice paste (Rissa)
• Cook the pasta al dente
• Sauté the meat and add the Rissa
• Incorporate the cream and cheeses to obtain a velvety sauce
• Gratin under the oven broiler

Chef Tips from the Video

• Lightly toast the spices before blending to release their aromas.
• Deglaze the pan with a splash of white wine after cooking the meat for more depth.
• Use a blend of hard and meltable cheeses for a gratin that is both flavorful and gooey.

Troubleshooting

Storage

Refrigerator: Rissa: airtight jar, up to 1 month. Leftover pasta: 3 days in a sealed container.

Freezer: Not recommended to freeze the baked pasta, the cheese texture deteriorates.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Rissa 2‑3 days ahead; it gains depth of flavor.
• Cook the pasta al dente, cool under cold water and store in the refrigerator for quick assembly on the day.
• Grate the cheeses ahead of time and store in an airtight container.