I first made this when the children were very small, shortly after we had been reading the Dr. Seuss classic ‘Scrambled Eggs Super!’ Perhaps I shouldn’t have been surprised when, on lifting a mozzarella-laden spoon from the dish, one of my children recalled the story and exclaimed, “It’s a Long-Legger Kwong!” If this doesn’t illuminate the title, may I point you in the direction of Dr. Seuss’ esteemed work, and encourage you to consider the similarity between the shape of the legs of the imaginary Kwong and the shape which is formed by mozzarella cheese when warmed and stretched above a bowl.
Since then this has become a family staple, and has graced our table in one shape of form almost every week. The whole dish takes about 15 mins to prepare, and can easily be adapted to use leftover vegetables, especially mushrooms and courgettes (these can be gently friend with the onion). It can be served alone, but goes well with garlic bread and salad.
Ingredients (for 2 adults and 3 growing kids):
- 300g dried pasta (I usually use penne or fuselli, but have also made it with spaghetti and linguine, in fact it would probably be fine with almost any shape of pasta)
- 300g back bacon, fat removed and chopped small
- 1 onion, chopped small
- 1 tbsp olive oil
- 1 tin chopped tomatoes (400 g)
- large squirt (approx 1 tbsp) of garlic puree
- large squirt (approx 1 tbsp) of tomato puree
- 3 tbsp balsamic vinegar
- salt and pepper to taste
- 150g mozzarella cheese, chopped small
While the pasta is boiling, gently fry the bacon and onion in the oil. Once the bacon is cooked and the onion has gone soft (approx. 5 mins), add the tomatoes, purees, vinegar and and seasoning. Allow to simmer while the pasta cooks.
Drain the pasta, and stir in the tomato sauce with half of the chopped mozzarella. Once served into bowls, scatter the remaining mozzarella on the top. Then it’s time to make some Kwongs…