What better way to eat left over pasta? Baked with eggs, soppressata, two types of cheeses and dry herbs, you will create a creamy texture and a pie that will be enjoyed by everyone. Using either the traditional spaghetti or, for a heartier version, bocatini (hollow, spaghetti-like rods, also known as perciatelli), your pie will come out great. A wedge of this classic spaghetti pie can be served as a meal in itself, as a snack, or as an excellent side dish, especially when accompanied with a hot bowl of Tucsan soup.
- 1-1/4 lb. pasta (preferably spaghetti or bocatini)
- 6 eggs (beaten)
- 1 tbl. olive oil
- 1/2 cup milk (can be substituted with light cream) - optional
- 1 cup finely grated pecorino Romano cheese (about 4 oz.)
- 1 tsp. dry parsley flakes
- 1 lb. aged mozzarella - 4 cups - (substitute with Polly-O)
- 12 oz. diced soppressata - (hot or sweet) and/ or prociutto/ham -1/4 in. dice
- 1/4 teaspoon black pepper
- 1 tsp. salt (add to water for pasta)
In a large bowl, mix eggs, oil, milk, cheese, parsley, black pepper and beat very well. Add your soppressata/prosciutto/ham and mozzarella and mix thoroughly.
Now add your pasta and toss well. Grease a baking pan (10-by-3 inch round)* and pour the mix in. Bake at preheated oven 375 degrees for 40 minutes with foil cover, and then cook additional 20 minutes without the foil for crispy golden top.
Remove to a rack to cool, about 10 minutes. Run a knife around the edge to unmold. Remove parchment paper. Cut into wedges.
*Using a corning ware (pyrex) pan is preferred for non-sticking and easy removal.
*Lining your baking pan with parchment paper is another option for non-sticking.
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Source: Internet/) 2000 Eleanora's Kitchen. All Rights Reserved
Submitted By: Marlen
SPAGHETTI PIE - PASTIRA