Thursday, September 8, 2011
Torta di Spaghetti
It's not very often that we have leftover spaghetti but when we do this is a great way to use it up and make it into a new dish.
I served this with a beautiful heirloom tomato bruschetta and swiss chard. By serving a green veggie or a salad and you have a wonderfully light meal.
Torta di Spaghetti
Adapted from Giada De Laurentiis
Leftover spaghetti at room temperature (I used leftover pasta with olives and breadcrumbs)
extra virgin olive oil
1 onion, sliced
5 large eggs
splash of milk
1/2 cup of sundried tomatoes packed in oil plus some of the oil
3/4 cup grated romano cheese
3/4 cup cubed or shredded mozzarella
6-8 leaves of basil, chiffonade, reserve some for garnish
salt and pepper, to taste
Prosciutto Crumbles - optional (see recipe below)
Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of sundried tomato oil in a large non stick skillet. Add onions and saute until softened. Season with salt and pepper. Add sundried tomatoes.
In a large bowl beat eggs, milk, romano cheese, basil, salt and pepper. Add spaghetti and toss. Add to skillet and shake pan to evenly distribute mixture. Using a wooden spoon move the egg around in sections of the pan so more of the egg can cook. When edges are set use the spoon or rubber spatula to move the egg away from the edge of pan and let more of the uncooked egg hit the pan. Sprinkle the cheese throughout the eggs.
When eggs are set put a large plate over the frying pan and flip then slide the torta back into the pan so the other side cooks. Cook for a couple of minutes until eggs are completely set. (another option is to finish in the oven or under the broiler - be sure your pan is oven/broiler safe).
Sprinkle with basil and prosciutto.
Preheat the oven to 350 degrees . Place the prosciutto slices on a parchment lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool. Crumble in your hands and use for topping bruschetta, salads, pastas etc as you would do with bacon.
Click here for a printable version of this recipe.