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This is a great party dish, and also a fun dinner meal, and is a variation on a recipe by the lovely and talented Gianna di Laurentis.  The basic idea is cooked spaghetti pasta, tossed with an egg and cheese custard, and finished in a nonstick skillet under the broiler.  The result is a firm and crunchy cake that can be adapted in many ways.  This variation includes pesto, asparagus, and spinach.
Items

  • 1 pound spaghetti
  • 1 pound asparagus, w/ tough ends snapped off.
  • 1 10 oz package frozen spinach, thawed and pressed dry
  • 7 large eggs
  • 1 cup Parmaggiano-Reggiano cheese, finely grated
  • 1 cup fontina cheese, finely grated
  • 2 tsp salt
  • 1/2 cup basil pesto
  • 1 Tbsp black pepper, freshly ground
  • 1/4 cup pine nuts
  • 1 Tbsp butter and 1 Tbsp olive oil

Method

  1. Preheat oven to 400F.
  2. Cook pasta according to package directions until al dente. When done, drain and rinse quickly in cool water. Toss cooked pasta with pesto.
  3. While pasta is cooking, blanch asparagus in water until bright green and still crisp. Drain, rinse in cool water, and cut into 2″ lengths.
  4. Thaw spinach, and press out the water until fairly dry.
  5. Beat eggs, cheese, salt, and pepper. Toss with cooked (and cooled) pasta.
  6. Melt butter and olive oil in 12″ nonstick sautee pan over medium-high heat.
  7. Spread pine nuts evenly in bottom of pan. Spread half of pasta and egg mixture. Spread asparagus and spinach over pasta. Cover with remaining pasta.
  8. Press pasta mixture down firmly into pan with a smaller lid. Cook 5-7 minutes until bottom is browned.
  9. Cook under broiler for another 7-9 minutes until top is crispy. Using a spatula, loosen the torte around the edges.
  10. Let cool somewhat, and then invert onto a platter. Cut into wedges and serve.

Serves 8 as a main course.

Variations

  • Use a sun-dried tomato pesto or tapenade instead of basil pesto to coat the pasta.
  • Most vegetables will work well as a filling.  They should be cooked to almost tender prior to adding them.
  • If you want to skip the fillings, skip one or two of the eggs (depending on how “eggy” you like things).