Ingredients:
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)
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)
Directions:
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.
No comments:
Post a Comment