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Ingredients & Step by Step Instructions:-
Cooking time 35minutes
250g Fusilli Pasta
20g Anchor butter for greasing
150g smoked salmon trimmings
2 tablespoons chopped chives
50g of Coloured Mature cheese
50g of Mature Cheddar cheese
Salt to taste
For the Bechamel Sauce
40g Anchor butter
30g plain flour
200ml cold skimmed milk
Pinch of grated nutmeg
Half teaspoon of smoked paprika
To make the Bechamel sauce, melt the butter in a pot or pan over mdeium heat, add the flour and stir until brown. Gradually whisk in the cold milk, lower the heat and whisk until thick. Once thickened, stir in the nutmeg, paprika, chives and black pepper. Set aside to cool for a few minutes.
Fill your pot with three quarters full of water, add 2 tablespoons of salt and allow to boil. Adding salt to the water before adding the pasta allows your pasta to be in form.
Pour the pasta in and leave to cook for 2 minutes or as indicated in the packet. Drain the pasta and leave to cool for a few minutes. Grease your grill/oven dish with the remaining butter and add your drained pasta in. Cover it with the smoked salmon, cheese, chives(optional) and the bechamel sauce as you please. You can also add some breadcrums if you prefer your pasta really crunchy and place in the grill for 20 minutes on
moderately hot 375-400°F ♎ 190- 200°C
I hope this helps guys! so remember the next time you are making your pasta or spaghetti, remember to add your salt in the boiling water before adding your pasta or spag.
Thanks for visiting guys...xxx