Hi lovely people let me show you how to make a fantastic pasta Forno. What is pasta
Forno? Baked pasta. So let's pretend you cooked, you have cooked- Penne, Rigatoni
all different shapes of a pasta, there's too much! What to do with it? You know shall
we throw them away shall I keep it for tomorrow? Don't, just bake it, and you can
also use it the day after. What you have to do is go inside the fridge, have a
look, might find some prosciutto or some cooked ham as well. You look inside
you have some eggs and then you use those eggs to hard-boiled eggs is good.
Mozzarella, every house has got mozzarella, but if you don't have,
use all different kind of cheese. Perhaps you had some tomato inside the fridge,
or perhaps you make lovely tomato soup so simple, it's hardly anything at all-
little bit of garlic inside a pan, tomato goes in, basil goes in if you like
chilli put it inside, let it bubble for about half an hour you get a fantastic
sauce. Here I find some lovely pasta which is very large pasta, it's called
Paccheri. What does Paccheri mean? A slap, why a slap? yes, because they're large, they go
flat this pasta, they don't stay in one circle around and straight. So I've boiled
the pasta, you can see what I done, yeah, I drain it, look at that almost broken
pieces but doesn't matter is Paccheri. You see this is what we call them, a big large
Paccheri, they're alright. Okay, so you put a bit of tomato inside, incredible.
Go on, yeah, mix it.
I love this mixing doesn't matter for some pasta they break. Okay, little bit
more tomato for me, just for my sake. Right you get lovely parmesan, just put
them on then start to grate some inside. If you don't have a parmesan you can use
some different cheese, but you know parmesan and pasta bake goes ever so
well. Oh my goodness me, I remember when my mother used to do this dish she'd
raid the fridge everything that can find it she put them inside it was good. She
got some salami, come on sling them inside. One thing I
don't suggest to use is bacon not for everything, the bacon is a little bit thick
and then when actually you cook them all together it's not like when you fry the
bacon is so good, it tastes a little bit chewy. Just mix everything together at this stage, get
a pan and you just lay a little bit of tomato underneath, just a little
touch because you don't want the pasta to get stuck on it. Then just
put everything inside, oh yeah, just make sure everything goes inside, ah yeah.
Let's put this one on the side here.
Yeah, just mix a little bit, then so I was looking inside the fridge, what to find,
what not to find. I find a lovely some lovely Turkey mince. So a little garlic,
little thyme inside, a little bit of a parmesan, a bit of bread, you also crush
one yolk of eggs. You fry them all up put them on the side and just put them
inside. Keep always some behind, then mix again just a little bit, oh yeah, oh
my God look at this. Now eggs, you know you always have some
inside the fridge, just hard boil eggs just put them in cold water
let it boil it. Then put them under the water and slowly slowly remove all the
shells off, then don't be a very precise you just cut it,
just put them everywhere you like it, but four or five eggs Napoli
Pasta Alforno, special for festivities, anything's. Also you have a dinner, a
night or lunch or a take way, you go on a picnic, bring one of these, we love it.
I can imagine eating this one and then the loverly prosciutto,
yeah look, sometime we open a packet and you forget the rest inside there and
then when you pick them up you say, oh. So again, get a little slice inside, tear it,
put them everywhere. If you've got a little salami just put them inside this is also
very good. There we go that's good, that should be enough. Now the mozzarella, if you don't have
mozzarella do not worry you don't have to use but it will be nice if you can
use it. Just tear it, just put them on top, everywhere
just tear it. One Mozzarella will do this one, oh yes. Let's get some basil, just
put the basil between, they give you that lovely flavour. I love
basil, I can't live without basil. If somebody said what is the last
thing you want to eat in your life? I probably will say everything, you thought I was
gonna say just basil. There we go, done. Now little bit more over tomato which
always have some tomato left, this is unbelievable
because the moisture is very important because when you bake they will go
dried up a little bit and they will become more crispy and this is the way
to eat it. Then again, the world cannot live without the Parmesan and you
got it.
Come on, come on. It looks a lot but actually these piece, I'll probably only use
about 4 grams of a parmesan on top here. Get aluminium foil,
that's it, okay you always make sure when you actually bake it
don't put the very shine on top but put the other side which doesn't reflect
so much, just a little corners. This is gonna go in the oven for a least 35 to 40 minutes,
temperatures about 200 and I cover the top. The reason why because I want it to
get hot I want the tomato cooked inside, I want all the flavour of the
moisture to stay in and the last five minutes of cooking you just remove it, hallelujah. Right,
let's put them in the oven now, oh yes. Let me clean a little bit of tables,
let's wait a little bit, yeah. It's sizzling,
oh yes. You are the one I really really love it! Oh my my, let's put it back. It's been
in the oven for about 45 minutes something like that,
I removed to the foil off, because I want to lovely crispy on top. To be or
not to be? I'm always excited every time I bake something because, when you do a
fresh, everything looks completely different when you actually pull it out
and it's baked. Oh my gosh, oh my my look at this Yeah! Yes!
Still talk's to me, bless. Get a lovely plate. This side? The other side?
This side? The other side? This side? Look how lovely and crispy got on top. Look at those
eggs. You've been cooked. Look at the top of
this Paccheri, crispy, look at the mozzarella it's melted, come on! Look at that smoke that's coming out.
Why I'm taking so quiet is because, because this is a ceremony,
this is a celebration to the pasta, to the eggs, to the meat, to the tomato, to
the basil, to the mozzarella, to the salt, to the pepper,
everything and then you have to celebrate it, again little grate of
cheese on top. Then let's put a some little basil leaves on top. Oh my god I can't wait to taste it. Make it! It's
quite easy to do, just raid your fridge whatever you find it goes well and do it,
you will love it. Oh my my look at that. Where to start it? It's so lovely and crispy.
Arrivederci, I've got to see somebody, arrivederci.
Woow this is good! Do you want some? Are you sure? You cannot have some. No no
stay there, stay there. ???????
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?????? Bye! That was silly, but that's alright the pasta is good.