I was very pleased when we settled on Jamie’s Italy this week. I love Jamie (who doesn’t?) and I love his recipes even more because he uses simple, fresh ingredients and it really comes through in the flavour of the food.
This is one cookbook where you don’t want to be substituting anything and I should have know that. But let’s leave that for later. I decided to make Jamie’s Spaghetti Tetrazzini which is baked spaghetti with mushrooms and chicken in a creamy sauce. Sort of like a baked chicken alfredo which is great for anyone who likes crispy spaghetti.
This recipe is quite easy and only has about 8 ingredients, which is where the no substituting rule comes into play. Jamie suggests using 2.5 cups of cream so I decided to substitute this with blended fat-free cottage cheese (bad idea). The lack of fat meant that the sauce separated.
The fact that the sauce separated meant that the overall dish wasn’t as creamy and the sauce turned glue-y on the back of the spoon. Unlike what you would expect, the flavour was perfectly fine.
I mixed in the spaghetti and turned it all into a baking dish. I sprinkle with parmesan cheese and baked until the cheese melted and the spaghetti got nice and golden brown and crispy.
In the end, I would definitely attempt this recipe again as it was very easy and intuitive. However, I would only do it when I was in the mood for a calorie fix because attempting a low-fat version of this dish will only serve to disappoint in texture (and creamy flavour).