Le Creuset Signature Enameled Cast Iron French / Round Dutch Oven, 13.25 qt. Marseille

LS2501-3459SS

In stock

$569.95
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$569.95

Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.

Features

  • Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
  • Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
  • Oversized handles provide even weight distribution and a secure grip
  • Ergonomic composite knobs are heat resistant to 500°F
  • Built-in lid stabilizers provide a secure, no-slide fit
  • The lightest weight per quart of any premium cast iron cookware available
    • Dimensions: 14-in diameter x 8-1/2-in high
    • Capacity: 13.5 qt.
  • Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven & Outdoor Grill
  • Dishwasher safe
  • Lifetime warranty
  • Made in France

Recipe

Spaghetti Pie Cacio E Pepe

 

INGREDIENTS

 

  • Nonstick spray
  • 8 ounces grated fontina cheese
  • 1/2 cup heavy cream
  • 2 ounces grated Parmesan cheese
  • 2 ounces grated Pecorino Romano cheese
  • 2 tablespoons black pepper, toasted and ground
  • 1 1/2 teaspoons kosher salt
  • 12 ounces spaghetti
  • 8 ounces ricotta
  • 3 eggs
  • 2 tablespoons olive oil

 

INSTRUCTIONS

Preheat oven to 375°F. Lightly spray a Dutch oven with nonstick spray. Fill a large stock pot with water and a large pinch of salt and bring to a boil.

Whisk together the fontina, heavy cream, Parmesan, Pecorino Romano, black pepper and salt in a large mixing bowl that is large enough to sit on top of the stock pot without touching the water.

When the water is boiling, add the spaghetti and cook 4 minutes less than package directions. While the spaghetti is cooking, place the large mixing bowl on top of the stock pot to form a double boiler. Whisk the cheese mixture constantly until the cheese is melted, about 3-4 minutes. Remove the mixing bowl from the heat, and whisk in the ricotta, eggs and olive oil. Drain the pasta when ready and add to the mixing bowl with the cheese sauce. Toss to coat evenly with the sauce.

Pour the pasta into the Dutch oven, pressing down to compact lightly. Pour any leftover cheese mixture evenly over the pasta. Using tongs or a fork, pull up a few strands of pasta so they form loops just above the surface of the pie (these will brown and give texture to the top).

Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35-45 minutes. Remove from the oven and let cool 10-15 minutes in the pot. Slide a thin spatula underneath and around the pie to release it from the Dutch oven, then transfer to a platter or cutting board. Top with additional Parmesan, a drizzle of olive oil and freshly cracked pepper. Slice into wedges and serve warm.

(Recipe courtesy of Chef Chris Feldmeier of Love & Salt)

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