This Crisp Parmesan Bowl with Poblano Basil Pasta is a home run! The smooth, smoky, and spicy pasta sauce brings in all the flavors of a delicious pesto and then some. The crisp, savory parmesan bowl adds saltiness, but more importantly elegance.
Originally, this post was to highlight the making of the perfect Parmesan Bowl, but as we all know, a bowl without something wonderful inside is just a shell of a creature. In order to create the perfect complimentary combination with this salty and sassy bowl, I needed a pasta sauce that was subtle, yet rich in flavor. I thought a little heat, richness and baseiness was the answer. The final result: Poblano Basil Pasta Sauce. Each one of these bowl and pastas sauce items on their own is good, maybe not GREAT. Together though, they are a 10 on the Richter scale.
What’s in a Shell?
These bowls are very simple to make. The most difficult part is the flip, but I think we’ve got you covered in that department with a tutorial video. From our video clip you’ll see it’s as easy as placing a small bowl/custard cup in the center of your non-stick pan, holding it in place, and flipping the pan over. What I find wonderful, is that no two Parmesan Bowls are alike! Each crisp bowl has its own folds and whisps making them into an artful creation. Regarding the simplicity, there are three ingredients that make this bowl, Shredded Parmesan Reggiano, Grated Pecorino Romano, and Ground Black Pepper. Mix these together and sprinkle liberally into your preheated pan and you’re about 80% of the way there!
Poblano Basil Pasta…
Yes, it’s a thing… My first indulgence into this delightful pasta was at our old friends house. I was quite skeptical because, come on, who makes a pasta with poblano peppers??? As it turns out that skepticism quickly turned into satisfaction. And with me being me, I went about creating my own version! Wanting a plethora of flavors, but a smooth texture, I start with blending my peppers and accompanying vegetables/herbs. Once smooth, I pour it into a sauce pan and fold in Ricotta Cheese, then add the cooked pasta on low heat. Once thoroughly warmed, the pretty much complete pasta is tossed with some bacon, pine nuts, and Parmesan (as if you don’t get enough from the bowl)!
You might be a skeptic like I was, but it is seriously delicious! As my neighbors (willing test subjects) said, “Smoky, spicy, pesto-y. Nice texture, love the bacon. Paired [well] with Sangiovese.. We could have easily eaten another plateful.” So go on and try it!
Tips and Tricks For Making Crisp Parmesan Bowl with Poblano Basil Pasta
- The Parmesan Bowls make great salad toppers! If you make too many, don’t worry, they’ll get eaten! Also, the more Pecorino cheese you use, the saltier your bowl will become.
- The bowls can be made a day or two in advance. If it starts getting a bit stale, flip it over on a custard cup or small bowl and place it in the oven at 350°F for a few minutes.
- While using Parmesan Cheeses in large quantities I go for pre-shredded and pre-grated. If you’re looking to shred or grate your own, the Microplane brand is unparalleled. I’ve tried all sorts of brands but this one seems to have the best grating, shaving, and shredding surfaces.
- Spin your bowl on a lazy susan while placing your pasta in it. It gives the pasta a nice plated presentation. Like a big twisted mountain of spaghetti – and who doesn’t love that?!
- **We’ve said it before and we will reiterate it, our favorite Gluten Free pasta brand is Divella. It has a very neutral pasta flavor and holds its composition well, especially when cooked “al dente.” Any gf pasta quickly falls apart at the slightest hint of overcooking.
- *The recipe calls for deseeded Poblano Peppers. If you would like a little more spice, feel free to leave in some seeds.
- Fresh ground pepper can be a pain! It has a superior flavor to pre-ground pepper, but if you’re sick of the grinding time, check out these automatic ones! They’re a life-saver.
- Do Poblano Peppers call your name like a Siren to the rocks? If so, check out Chorizo Poblano Fundido, it’ll keep your boat afloat!
Made this last night! So good, a little heat and basil are great!
Steven made these for me a while back. I was surprised how easy it was to make the bowls. It was one of the best meals I have ever had.