Monday, August 10, 2015

Pappardelle with Zucchini and Chicken Pie

Yes, that leftover pasta from Pappardelle with Zucchini and Chicken on Friday night has been transformed into a pasta pie. It is the only logical thing to do with leftover pasta.

The recipe for the Pasta Pie is from Chef Silvio's book, Cooking With Chef Silvio: Stores and Authentic Recipes from Campania.

3 large eggs, lightly beaten
2/3 cup Pecorino Romano cheese
1/3 cup heavy cream
1 tbsp. fresh chopped parsley
1 tbsp. olive oil
Salt and fresh ground pepper
12 oz cooked spaghetti, cold
2 tbsp butter

In a bowl, beat the eggs, grated cheese, cream, parsley, salt and pepper until well combined. Stir in the spaghetti, then set aside. Place the butter in a deep pie tin and melt the butter in a 425 degree oven, and spread over the pan bottom. Pour the spaghetti mixture into the buttered pan and spread evenly. Bake at 425 degrees for 8 to 10 minutes, or until it is firm and golden.

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