IN THE KITCHEN FEBRUARY 2013

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This is one of my favorite pasta recipes. It reminds me of childhood and eating on the grass with my parents.  It’s a classic Neapolitan dish used to cook left over pasta but I like it so much I cook it even if I don’t have  leftovers.

 

Spaghetti Pizza

Ingredients for 1 pizza

3/4 pack of spaghetti #5

1 cup shredded parmesan cheese

2 eggs

1/2 cup chopped basil

2 or 3 leaves for decoration

2 tablespoons olive oil

1 tablespoon grape seed oil (I prefer it when I cook or fry because it’s light and rich in Omega 6)

salt & pepper to taste

 

Preparation

In bowl, add 2 eggs,  the shredded parmesan cheese, 1/2 cup of chopped basil, salt and pepper to taste and mix well.

 

Cooking

Cook the pasta, drain it very al dente, approximately 6 minutes, and add to bowl with eggs.  Mix and add 2 tablespoons of olive oil, the rest of the parmesan cheese and toss the spaghetti well to incorporate the egg, cheese and basil.

Heat 1 tablespoon grape seed oil in a non stick pan, place the spaghetti in it and cook until golden brown on medium heat. Check often and if necessary lower the heat. When ready flip the spaghetti pizza and cook the other side until golden brown. The spaghetti pizza should be crispy on the outside and soft on the inside. Place the spaghetti pizza on a plate, cut in slices, sprinkle a little parmesan cheese and add some basil leaves in the center for decoration, serve and enjoy!  Buon Appetito!

My little secrets: To flip the pizza use a large plate or a large pan cover and use scissors to cut the pizza.
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