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  • Writer's pictureLucie Ellis

48. Penne Fondue

Last night I made myself a big bowl of pasta with Parmesan fondue. The sauce makes a fantastic dip for raw veggies or asparagus, but I needed a bowl of comfort food hence the penne and toasted breadcrumbs.

The sauce requires 10 minutes of standing stoveside with a wooden spoon in one hand and a glass of wine in the other so this recipe suits me perfectly; 10 minute cooking meditation 🥰

I also picked some Sea Beet on a walk (just discovered) and it tasted lovely so I used it, but you could use spinach, or just leave it out. Or add peas etc!!

For 1:

1 egg yolk

30g Parmesan, finely grated

1/2 clove garlic, finely grated

75g creme fraiche

100g dried pasta

150g asparagus

Handful Sea Beet leaves

30g fresh breadcrumbs

Knob of butter


In the interests of lockdown cookability I’ve been blitzing any spare bread into crumbs and storing in the freezer ready to use.

Melt the butter in a frying pan with a splash of oil and fry the breadcrumbs until golden brown then tip into a bowl and season.

Put the egg yolk, cheese, garlic, creme fraiche and a pinch of salt into a bowl and sit over a pan containing an inch of simmering water.

Cook for 10 minutes stirring until smooth and thickened.

Meanwhile heat a large pan of salted water and when boiling blanch the sea beet and asparagus for 2 minutes or until the asparagus is just cooked, lift out with a slotted spoon then add the pasta to the pan and simmer til cooked.

Drain the pasta and tip into the fondue bowl, roughly chop the cooked asparagus and add to the pasta along with the beet leaves and plenty of fresh black pepper.

Taste to see if it needs salt. Tip into a warm bowl and scatter over some toasted breadcrumbs. Perfect sofa food.

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