Torta di Pasta
Source of Recipe
Lorna Elvert - Greenville
List of Ingredients
8 oz. spaghetti
1/2 c. oil-packed sun-dried tomatoes, drained & chopped
4 large eggs
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3/4 c. grated parmesan
3/4 c. grated fontina
1 T. unsalted butter
1 T. olive oilRecipe
Cook the spaghetti in a large pot of boiling water until tender, but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely, otherwise, the hot pasta could curdle the eggs when you add them later on.
In a large bowl, whisk the eggs, salt, pepper, parmesan and fontina to blend. Add the cooled spaghetti mixture. Toss to coat.
Preheat broiler. Melt the butter and oil in a 9 1/2" diameter nonstick skillet over medium heat Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
Inver the torta onto a platter. Cut into wedges and serve at room temperature.
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