Baked camembert on spelt flour spaghettini

Baked camembert on spelt flour spaghettini

My Organic Alnatura Recipes
Share it
Preparation time
Oven time

Source: Alnatura - Photographer: Oliver Brachat


g tomatoes
clove garlic
g camembert
sage leaves
tsp. Alnatura sea salt
pinches ground black pepper
tsp. Alnatura extra virgin olive oil
g Alnatura spelt flour spaghettini

Bake the camembert

Pre-heat the oven to 220 °C top/bottom heat.

Wash and halve the tomatoes, remove the cores, and dice. Peel the garlic and chop finely.

Cut the camembert in half horizontally, and place in a baking dish with the cut face upwards. Wash the sage, shake dry and scatter over the Camembert with the garlic and pepper. Arrange the tomato cubes around the cheese, and season with salt and pepper. Sprinkle over with some olive oil.

Bake in the middle of the oven for around 20 minutes, until the centre of the cheese is liquid.

Cook the pasta and prepare the plates

Meanwhile, blanch the spaghettini in boiling salted water for around 5 minutes until al dente, following the instructions on the packet. Then pour into a sieve and allow to drain.

Arrange the spaghettini on plates or in serving dishes and pour over the baked camembert with the tomato cubes. Season to taste with pepper.

Share it

Nos autres recettes

Ginger macarons

Hot mulled wine punch

Coconut-and-almond snowballs

Moist chocolate cake