Tuesday, January 4, 2011

Spaghetti Pie with Pecorino Cheese, Prosciutto and Zucchini


For Christmas I received Cooking with Chef Silvio. We have eaten at his restaurant in Madison a few times and each time the food was wonderful. This recipe was amazing. We cleaned the plate! The only change I made was to add sauteed zucchini. I wish I had some leftovers for lunch...

3 large eggs, lightly beaten
2/3 cup pecorino romano cheese
1/3 cup heavy cream
1 tbsp. fresh chopped parsley
1 zucchini, sliced
1 tbsp. olive oil
Salt and fresh ground pepper
12 oz cooked spaghetti, cold
2 tbsp butter
5 oz. goat cheese, sliced 1/4 " thick
3 oz prosciutto, cut into strips

In a bowl, beat the eggs, grated cheese, cream, parsley, salt and pepper until well combined. Stir in the spaghetti, then set aside. Saute the zucchini in pan in olive oil. Place the butter in a deep pie tin and melt the butter in a 425 degree oven, and spread over the pan bottom. Pour half of the spaghetti mixture into the buttered pan and spread evenly, then top evenly with the sliced cheese and zucchini and prosciutto. Pour the rest of the spaghetti mixture over the top. bake at 425 degrees for 8 to 20 minutes,or until it is firm and golden. We served it hot with a jar  of Chef Silvio's Sunday Sauce.

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