Spaghetti with tomato jelly

Name: Spaghetti with tomato jelly - Amelia F.
Ingredients: 200 g spaghetti (I used Hutton) 1 sprig of dried basil 1 tsp olive oil (optional) 1/2 tsp salt water Cheese rolls: 150 g cheese 1/4 tsp dried oregano a few green onion stalks Tomato jelly 380 g diced

Pasta/Pizza - Spaghetti with tomato jelly by Amelia F. - Recipia

Spaghetti with Tomato Jelly When I want to prepare pasta in a slightly different way, I make this spaghetti with tomato jelly and cheese rolls. The recipe has a few separate steps, but each one is simple: the jelly is made from tomatoes and gelatin, the cheese is baked into discs, and the spaghetti is boiled with basil. In the end, the pasta is placed in a food ring, and the cheese rolls are filled with tomato jelly. Quick Info Total time: approximately 1 hour and 20-40 minutes, depending on the method chosen for setting the jelly Preparation time: not specified separately; involves preparing the jelly, the rolls, and the pasta Cooking and baking time: 7 minutes for pasta and 10-15 minutes for the cheese rolls Cooling time: 10 minutes in the freezer or 1 hour in the refrigerator for the jelly Servings: the quantity is for a dish divided according to preference; the recipe does not specify an exact number of servings Difficulty: medium Recipe type: pasta with tomato sauce, presented in a unique form Ingredients For the spaghetti 200 g spaghetti 1 sprig of dried basil 1/2 teaspoon salt Water, for boiling 1 teaspoon olive oil, optional For the cheese rolls 150 g cheese 1/4 teaspoon dried oregano A few green onion tops For the tomato jelly 380 g diced tomatoes 10 g granulated gelatin 1 teaspoon dried basil, chopped, optional Salt, to taste Preparation method 1. Prepare the tomato jelly Place the diced tomatoes in a tall container and blend them with an immersion blender until you obtain a smooth puree. Measure 100 g of the tomato puree and put it in a bowl. Add the granulated gelatin and let it hydrate for about 10 minutes. The gelatin needs to absorb the liquid before heating. After hydration, place the bowl over a double boiler and heat until the gelatin granules dissolve. There is no need to boil the mixture; it is enough for the gelatin to melt. Pour the dissolved gelatin over the remaining tomato puree. Season with salt and add the dried basil if using. Mix well. Chill the bowl. For a quicker version, the jelly can be placed in the freezer for 10 minutes. If left in the refrigerator, it takes about 1 hour to set. 2. Prepare the cheese discs Grate the cheese using a coarse grater. Mix it with dried oregano and season with a little salt. Line a baking tray with parchment paper. Divide the cheese into 6 mounds and place them on the tray, leaving about 5-10 cm between each. Place the tray in the preheated oven at 200 degrees Celsius. Bake the discs for 10-15 minutes until the cheese is melted and slightly browned. Remove the tray from the oven and let the discs cool completely. Only after cooling can they be removed and rolled. 3. Boil the spaghetti Bring salted water to a boil and add the sprig of dried basil. When the water is boiling, add the spaghetti and cook for 7 minutes. Drain the pasta. If desired, you can quickly rinse it under cold water. Add the olive oil and toss to prevent the spaghetti from sticking together. 4. Assemble the dish Place the pasta on a plate, using a food ring. Press gently to form a compact portion, then lift the ring. Remove the cheese discs after they have cooled completely and roll them up. Tie each roll with a strip or a piece of green onion. Put the tomato jelly in a piping bag. Fill the cheese rolls with jelly, and if desired, add a little jelly on top of the pasta as well. Serve the dish immediately after assembly. Why I make this recipe often I love it because it uses simple ingredients but completely changes the way pasta is presented. The spaghetti remains easy to prepare, and the tomato jelly can be made in advance and kept chilled until the other components are ready. The cheese rolls add a different texture and make the portion easier to arrange on the plate. Additionally, the base of the recipe can be prepared in stages: first the jelly, then the cheese discs, and finally the pasta is boiled last. Tips and variations Tips Respect the hydration time of the gelatin. The 10 minutes are necessary before dissolving it over the double boiler. Do not boil the gelatin. Heat the mixture just enough to dissolve the granules, then combine it with the rest of the tomato puree. Let the cheese discs cool completely before removing them from the parchment paper. If they are still hot, they may break or lose their shape. The 6 mounds of cheese should be spaced apart, as they will spread in the oven. If you choose the freezer for the jelly, check it after 10 minutes. The goal is for it to set, not to freeze completely. The olive oil is optional. It is added after draining the pasta, before assembly. Substitutions You can use canned diced tomatoes or fresh diced tomatoes that can be blended into a puree. In both cases, it is important that the mixture is well blended before adding the gelatin. The dried basil in the jelly is optional and can be omitted. The recipe also uses a sprig of dried basil when boiling the pasta for flavor. Green onion is used to tie the cheese rolls. If the tops are very stiff, choose the thinner and more flexible ones. Variations You can add basil only in the tomato puree and let the pasta boil plain if you prefer a milder basil flavor. The amount of jelly used on top of the pasta can be adjusted to taste. The rolls can be filled completely or only partially. For a simpler presentation, you can serve the pasta without the food ring and place the cheese rolls directly next to them. However, the shape obtained with the ring is the one used in the original recipe. Serving ideas Place the pasta in the center of the plate, then arrange the cheese rolls around or on top. Fill the rolls with the piping bag and add a few dots of jelly on the spaghetti. The dish can be served immediately after assembly, while the cheese discs are still well-shaped, and the pasta has not cooled down too much. Frequently asked questions Can the tomato jelly set in the refrigerator? Yes. It needs about 1 hour in the refrigerator. For a quicker version, it can be kept in the freezer for 10 minutes. It is important to check it, as the indicated time is for quick setting, not for complete freezing. Can I prepare the tomato jelly in advance? Yes, the jelly can be prepared ahead of the pasta and kept chilled until assembly. This way, when the pasta and cheese rolls are ready, the jelly can be directly placed in the piping bag. Why do the cheese discs break? They probably did not cool sufficiently or were removed too quickly from the parchment paper. Let them cool completely before rolling them. It is also important that the discs are formed into mounds and have enough space between them on the tray. Is it mandatory to rinse the pasta with cold water? No. This step is optional. After draining, the pasta can be tossed directly with the olive oil. Rinsing with cold water helps to cool them down and stop the cooking process. Can I serve the pasta without jelly on top? Yes. In the recipe, the jelly is used to fill the cheese rolls, and adding it on top of the spaghetti is optional. Nutritional values The estimates below are calculated for the entire recipe, as the source does not specify the exact number of servings or the exact brand of all ingredients. Calories: approximately 1,450-1,600 kcal Protein: approximately 70-80 g Carbohydrates: approximately 175-190 g Fats: approximately 55-65 g Fiber: approximately 8-12 g The values mainly come from spaghetti and cheese. The differences can be quite significant depending on the type of pasta, the fat percentage of the cheese, and the composition of the tomatoes used. Gelatin contributes a small amount of protein and has a low calorie count compared to the other ingredients. Storage and reheating It is best to serve the dish immediately after assembly. The cheese discs hold their shape better when freshly made, and the tomato jelly should be kept chilled until use. If there are leftover ingredients, store the spaghetti, jelly, and cheese rolls separately in sealed containers in the refrigerator. It is not ideal to keep the assembled dish for a long time, as the pasta can absorb moisture from the jelly, and the rolls may lose their texture. The spaghetti can be reheated separately, but the jelly and cheese rolls should not be heated together with the pasta. For the best result, reassemble the portion after the pasta has been heated.

Spaghetti with tomato jelly

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