Wednesday 27 January 2016

Spaghetti Pie

I saw Martha Stewart make this a few years back and made it a couple of times. Time and poor memory combined to make me forget it until last night. It is a pretty easy recipe if you leave out all of the fru-fru bits. It tastes great with them, but you can get by with bacon bits and regular milk. Last night I forgot to add the Romano cheese and it worked out fine. I think in the past I replaced the Romano cheese with parmesan and it is pretty good. I cut the recipe in half since there is only Louise and I.
It is just as good on day two. Speaking of which, it is close to lunch time…

·   1 tablespoon unsalted butter, room temperature
·   Coarse salt
·   1 pound spaghetti
·   6 large eggs, lightly beaten
·   1 pound mozzarella cheese, shredded (about 4 cups)
·   12 ounces hot soppressata sausage, cut into 1/4-inch dice
·   1 cup (4 ounces) finely grated pecorino Romano cheese
·   1/4 cup heavy cream
·   1 teaspoon dried parsley
·   1/2 teaspoon freshly ground pepper

Preheat oven to 375 degrees.with rack in center. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper; set aside.
1.      Bring a large pot of water to a boil; add salt. Cook spaghetti, according to package instructions, until al dente. Meanwhile, in a large bowl, combine eggs, mozzarella, soppressata, pecorino Romano, heavy cream, dried parsley, salt, and pepper. Stir to combine. Drain spaghetti, and add to the egg-and-cheese mixture; stir to combine. Pour mixture into prepared pan, and cover with aluminum foil.
2.      Bake about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, 20 minutes more.
3.      Transfer to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve hot.

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