I had some fresh tortellini planned for lunch today. I didn’t have any sauce, alas, so I wondered if I could perk them up a bit by grating cheese over them. Then it struck me that I could put the pasta with the cheese on it under the grill:
It was rather nice. You need a characterful cheese, ideally. I used some old cheddar. Don’t skimp on the amount of cheese used.
I warn you that if you put a plate or bowl under the grill it will get mind-bendingly hot.
I am a very charming insane person who is very well-endowed with academic epidemiology and professional wine qualifications. I am extremely generous with my opinions and bodily function references. Fifth top red trouser wearer in the international wine trade. I am the author of the first 800,000 words on here spread over 20 years of continuous publication.
