Monday, January 26, 2009

Pizza di spaghetti

I am so excited to be posting this! This is one of my favourite recipes, from one of my favourite chefs. But, most importantly, it's the answer to what to do with leftover spaghetti.

Here is Giada's version, in which she also gives her recipe for Spaghetti with Olives and Tomato Sauce.

And, the way I make it:



2 large eggs
1/4 cup milk
1/2 cup grated Parmesan, plus extra for garnishing
Sea salt and freshly ground black pepper
2 cups leftover spaghetti
1/4 cup extra-virgin olive oil


In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.

In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 min. Carefully invert onto plate (or [light weight] cutting board), add a little more oil to the pan, and slide mixture back into skillet and cook the other side for 6 min. Turn out onto serving platter and cut into wedges and serve warm.

Note: As you can see from the pictures, I made a huge pizza di spaghetti. There were times (during the flipping) where I thought we might even loose it, but we pulled through. Please, try and keep your pizza di spagetti to a manageable size no matter how much lefterover spagetti you have.

I know that in some of the pictures the "pizza" looks like nothing more than a big pile of greasy spaghetti, but trust me, it's so much more than that.




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