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THE LOCAL RECIPES

CHEESE

How to make delicious Swedish cheese tuiles

Thinking of having a picnic with your friends or a few drinks under the sun this weekend? Food writer John Duxbury's recipe for Swedish cheese tuiles could be the perfect accompaniment or appetizer.

Published: 8 July 2016 06:59 CEST
How to make delicious Swedish cheese tuiles
Cheese tuiles made with Västerbottensost. Photo: John Duxbury/SwedishFood.com

Summary

Makes: 16 tuiles

Level: Very easy

Preparation: 13 minutes (including eight minutes cooking)

Tips

Make these on a non-stick baking tray without any sides (as shown above), so that you can just slide them off, without breaking, on to a cooling rack.

Watch them carefully as they need to be just turning a nice golden colour when you remove them from the oven.

These can be made a day or two in advance and kept in a tin.

Ingredients

100g (4oz) Västerbottensost or Parmesan cheese

8 black olives, stones and halved (optional)

Methods

1. Preheat the oven to 200°C (400°F, gas 6, fan 170°C).

2. Line two large baking trays with baking parchment. (Or use two good quality non-stick baking trays.)

3. Divide the mixture into 16 small piles on the baking trays leaving plenty of space for the cheese to spread as it melts.

4. Place half an olive on top of each pile if desired.

5. Bake for between 5 and 10 minutes until golden and the cheese has all melted and is almost set. (I normally find 8 minutes is about right, but ovens do vary so watch carefully.)

6. Allow to cool for a couple of minutes and then slide on to a cooling rack.

7. Serve cold as an aperitif or as a garnish for soups, salads etc.

Cheese and chive tuiles

Mix one tablespoon full of finely chopped chives with the cheese.

Cheese and chili tuiles
 
Deseed 1 or 2 small red chili(s) and then dry carefully on a paper towel. (This helps to prevent the colour running.)

Finely chop the deseeded chili and mix with 100g grated cheese. Divide the mixture into 8 oblong mounds on baking parchment. Bake for 5-10 minutes at 150°C (300°F, gas 2, fan 140°C) until the cheese just begins to turn colour. (Note that this a lower temperature than for the recipe for round tuiles above as these are thinner.)

Let the tuiles cool for 1 minute or so and then trim the edges with a knife before the cheese completely solidifies. Once trimmed carefully transfer the tuiles to a cooling rack. These also go very well with broccoli soup.

This recipe was originally published on food writer John Duxbury's Swedish Food website

FEATURE

Italian recipe of the week: The perfect spaghetti carbonara

It has just three ingredients, but a lot of bite: artisan pasta maker Silvana Lanzetta shares her recipe for the perfect carbonara sauce.

Published: 19 February 2021 11:08 CET
Italian recipe of the week: The perfect spaghetti carbonara
An authentic carbonara sauce has only three ingredients. Photo: Flickr/Wine Dharma

Pasta alla carbonara (literally translated as 'coal workers’ pasta') is one of the most well-known and loved Italian delicacies: the creaminess of the eggs contrasting with the crispy guanciale makes it a pleasure to eat.

The origins of carbonara sauce are still uncertain. However, the recipe doesn’t appear until 1944, which prompts some speculations on how this delicious recipe came to be.

READ ALSO: The original recipe for authentic bolognese sauce

The most widely recognized theory is that this beloved Italian dish is an American adaptation of the traditional cacio e ova: when the Allied troops were stationed in Italy toward the end of World War Two, they got fond of pasta cacio e pepe, but to give them a “back home” flavour, they added smoked bacon to the recipe.

Roman people enthusiastically adopted the new dish, and quickly added it to their cooking.

They swapped the bacon for guanciale (the fat from a pig’s cheek) as they already had pasta recipes using guanciale and Pecorino cheese, the other two being pasta alla gricia and bucatini all’amatriciana.

Tips

Don't use Parmesan cheese for this recipe. However, if you're having difficulties finding guanciale, pancetta can be used instead.

Never add cream to the recipe: the creaminess is given by the sheer amount of grated Pecorino – so don't skimp on it! 

READ ALSO: Silvana's ten golden rules for cooking pasta like the Italians

Ingredients

  • 360 g spaghetti
  • 120 g guanciale
  • 4 eggs yolks
  • 1 whole egg
  • 150 g Pecorino Romano cheese
  • salt and pepper to taste

Method

Step 1:
In a non-stick pan, fry the guanciale in its own fat until slightly crispy, taking care not to brown it too much.

Step 2:
In a large bowl, beat the egg yolks and the whole egg with salt and pepper. Stir in the grated cheese until a thick cream is obtained. Add the cooked guanciale and reserve.

Step 3:
Cook the spaghetti al dente. Reserve about 100 ml of the cooking water. Drain the pasta well, and immediately pour the pasta into the bowl with the eggs. The heat of the pasta will cook the egg.

Step 4:
Add a little bit of the reserved cooking water, and mix well so as to coat all the pasta. If the sauce is still too dense, add some more cooking water. If too runny, stir in more cheese.

Step 5:
If necessary, season with more salt and pepper. Serve immediately sprinkled with extra grated Pecorino cheese.


Silvana Lanzetta. Photo: Private

Silvana Lanzetta was born into a family of pasta makers from Naples and spent 17 years as a part-time apprentice in her grandmother’s pasta factory. She specializes in making pasta entirely by hand and runs regular classes and workshops in London.

Find out more at her website, Pastartist.com, including this recipe and others.

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