Torta Di Pasta
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
230 g
Spaghetti4 large
Egg1.5 tsps
Salt3 cup
Grated Parmesan3 cup
Fontina (grated)1 tbsp
Unsalted Butter1 tbsp
Olive OilDirections:
1
Watch how to make this recipe
2
Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes
3
Drain
4
Toss with the sun-dried tomatoes
5
Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on
6
In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend
7
Add the cooled spaghetti mixture; toss to coat
8
Preheat the broiler
9
Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat
10
Transfer the spaghetti mixture to the skillet, pressing to form an even layer
11
Cook until the bottom is golden brown, about 3 minutes
12
Transfer the skillet to the broiler
13
Broil until the top is golden brown, about 5 minutes
14
Cool in the skillet to room temperature
15
Invert the torta onto a platter
16
Cut into wedges and serve at room temperature