Tuesday, February 5, 2013

Leftover Spaghetti Con Capicola E Pangrattato

Remember last Saturday when I made Spaghetti Con Capicola E Pangrattato and I said to stay tuned for what was going to be done with the leftovers? Well here it is -

Spaghetti Pie.

The recipe for the Spaghetti Pie is from Cooking with Chef Silvio. It is the perfect way to use up leftover pasta.

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 half of the spaghetti mixture into the buttered pan and spread evenly. Bake at 425 degrees for 8 to 20 minutes,or until it is firm and golden.

We had this with the leftover soup from last night.

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