← Back to Search Results
baking Italian
Capellini Gratin

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I attribute this crispy, rich pasta preparation to George Germon from Al Forno in Providence. Rhode Island, who, along with his wonderful wife and partner, Johanne Killeen, so impressed us during the few days they spent in our kitchen years ago. This simple dish is true to their pure, uncomplicated cooking style.

We bake this gratin in a shallow half sheet pan, approximately 12 by 17 inches and 1 inch deep. You could use a smaller, deeper pan, but I like this when it’s thin and crisp; otherwise, it becomes a bit too dense and rich. Sheet pans, both full size and half size—which are about the size of a jelly-roll pan—are the workhorses of a professional kitchen, and half sheet pans are a great item to have at home (full sheet pans are too large for most home ovens). Find them at your local kitchenware or restaurant supply store.

Those less concerned with their waistlines may choose to up the richness ante by adding another quarter cup of heavy cream. Serve the gratin with roasted or grilled meats or by itself.

Yield: Serves 8 to 12 as a side dish

Ingredients

  • ½ tablespoon unsalted butter
  • 1 pound capellini
  • ½ cup heavy cream
  • 1½ cups freshly grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper

Directions

Place a rack in the upper third of the oven and preheat the oven to 425°F. Grease a 12-by-17-inch baking sheet (half sheet pan) with the butter.

Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente. Drain it, reserving about ½ cup of the pasta water.

Combine the cream and ¾ cup of the Parmigiano in a large bowl. Add the pasta and enough of the reserved pasta water to loosen the consistency slightly. Season with salt and pepper, and toss to thoroughly combine. Transfer to the prepared baking sheet, spreading the pasta out evenly. Scatter the remaining ¾ cup Parmigiano over the top.

Bake until golden and crisp around the edges, 15 to 20 minutes (use the convection mode if that is an option). Let the gratin cool for 5 to 10 minutes to set up, then cut into 8 to 12 rectangles.

Notes

To Drink: A rustic, fruity red such as Primitivo


© 2008 Frank Stitt
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 12 and includes 1 teaspoon of added salt.

233kcal (12%)
153mg (15%)
0mg (0%)
73mcg RAE (2%)
108mg
26mg
10g
1g
1g
29g
26mg (9%)
391mg (16%)
5g (24%)
8g (13%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
food-to-live-by Food to Live By
by Myra Goodman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
baked-explorations Baked Explorations
by Matt Lewis
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?