A unique dish created in partnership with Anna Barnett, using our Tiger Bloomer! Try for a tasty treat at dinner time. You will need a 26-28cm cake tin, with removable sides, for this recipe.
Please note, we would always recommend checking the manufacturer's ingredients when purchasing products to ensure they are suitable for a gluten free diet.
Serves:
4-6
:
:
Ingredients:
- 1 Warburons Gluten Free Tiger Bloomer - cut into 1cm slices
- 70g butter - melted
- Small bunch of sage leaves
- 500g gluten free spaghetti or pasta of your choice - cooked as per instructions
- 6 free range eggs
- 550ml double cream
- 160g Grana Padano - finely grated
- Generous sprinkle or sea salt flakes
- 1 tsp of freshly ground black pepper
- 3 sprigs of sage - leaves picked from stem, finely sliced
- 180g roughly chopped, good quality ham/prosciutto or crispy fried lardons (optional)
Products you need:
Method:
- Preheat your oven to 190 degrees Celsius.
- Begin by adding a sprig or two of sage to your butter and melting it over a medium to low heat. Slice your Warburtons Gluten Free Tiger Bloomer bread then coat each slice in butter on just one side.
- Begin by placing the sliced bread on the bottom of the cake tin butter side down. Next, arrange your slices of bread slightly overlapping next to each other around the outside of the cake tin.
- Cook your choice of gluten free pasta in salted boiling water. Whilst the pasta is cooking, in a large bowl combine the egg, cream and two thirds of your cheese then add seasoning and chopped sage leaves.
- Transfer your pasta from the hot cooking water to the mixture. Add in the meat if using and thoroughly mix together before transferring with tongs to your bread lined cake tin. Scatter over the remaining cheese and place in the oven for 25-30 minutes.
- Once cooked remove from the oven, allow to rest for a few minutes then carefully remove the sides of the cake tin. Carefully slide a knife underneath the bread base and slide the pasta torte onto your serving platter or board.
- Serve while hot.
