Sunday, September 4, 2011

Neapolitan Spaghetti Pie


Recipe courtesy of wrysmyguy
  • 6 large eggs lightly beaten
  • ¼-cup heavy cream
  • 1 lb (aprox 4 cups) whole milk mozzarella
  • 12 oz hot Soppressata sausage cut into ¼-inch ice
  • 1 cup grated pecorino cheese
  • 6 cups cooked spaghetti (1 ¼ pounds dried pasta)

Preheat the oven to 375 degrees.
Brush the bottom and the sides of a t10 inch round (3-inch deep) cake pan with light olive oil. Line the bottom of the pan with parchment paper and set aside.
Combine everything but the spaghetti in a large bowl and stir well. Add the pasta and stir to combine. Pour the mixture into the prepared pan.
Cover the pan with foil and bake for 40 minutes, Remove the foil and bake for 20 more minutes or until the top is lightly browned and crisp.
Cool on a rack for 10 minutes. Run a knife around the edge of the pan to loosen the pie. Invert to unmold, discarding the parchment paper. Place a plate or platter on top of the pie and invert again. Cut into wedges and serve warm or at room temperature.

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