preparation
300 g spaghetti -
300 g of tomato pulp -
4 eggs -
200 g of mozzarella -
2-3 sprigs of basil -
2 sprigs of parsley -
100 g of sausage spicy Neapolitan -
20 g and 20 g of Parmesan cheese, grated -
a clove of garlic -
5 tablespoons olive oil -
Salt and pepper
1) Saute the garlic in a saucepan with 3 tablespoons of oil, add the chopped tomatoes, salt and pepper and cook over moderate heat for 10 minutes, the fragrant basil.
2) Cut the mozzarella into slices, and let it drain well. Peel and cut the sausage into slices. Cook the spaghetti in a pot with boiling salted water.
3) Beat the eggs with the chopped parsley, half Parmesan and pecorino cheese, a pinch of salt and pepper.
4) Drain the spaghetti, pass them quickly under cold water, drain well and toss with the egg mixture.
5) Heat the remaining oil in a large nonstick skillet, add half the mixture of spaghetti sauce over distribuitevi tomato, sausage, mozzarella and remaining grated cheese, cover with the remaining mixture, put the lid and cook the omelette over low heat for 5-6 minutes, until the base is formed a golden crust, turn it, helping with the cover, and cook the other side. Serve hot or cold.
300 g spaghetti -
300 g of tomato pulp -
4 eggs -
200 g of mozzarella -
2-3 sprigs of basil -
2 sprigs of parsley -
100 g of sausage spicy Neapolitan -
20 g and 20 g of Parmesan cheese, grated -
a clove of garlic -
5 tablespoons olive oil -
Salt and pepper
preparation
300 g spaghetti -
300 g of tomato pulp -
4 eggs -
200 g of mozzarella -
2-3 sprigs of basil -
2 sprigs of parsley -
100 g of sausage spicy Neapolitan -
20 g and 20 g of Parmesan cheese, grated -
a clove of garlic -
5 tablespoons olive oil -
Salt and pepper
1) Saute the garlic in a saucepan with 3 tablespoons of oil, add the chopped tomatoes, salt and pepper and cook over moderate heat for 10 minutes, the fragrant basil.
2) Cut the mozzarella into slices, and let it drain well. Peel and cut the sausage into slices. Cook the spaghetti in a pot with boiling salted water.
3) Beat the eggs with the chopped parsley, half Parmesan and pecorino cheese, a pinch of salt and pepper.
4) Drain the spaghetti, pass them quickly under cold water, drain well and toss with the egg mixture.
5) Heat the remaining oil in a large nonstick skillet, add half the mixture of spaghetti sauce over distribuitevi tomato, sausage, mozzarella and remaining grated cheese, cover with the remaining mixture, put the lid and cook the omelette over low heat for 5-6 minutes, until the base is formed a golden crust, turn it, helping with the cover, and cook the other side. Serve hot or cold.
300 g spaghetti -
300 g of tomato pulp -
4 eggs -
200 g of mozzarella -
2-3 sprigs of basil -
2 sprigs of parsley -
100 g of sausage spicy Neapolitan -
20 g and 20 g of Parmesan cheese, grated -
a clove of garlic -
5 tablespoons olive oil -
Salt and pepper
1) Saute the garlic in a saucepan with 3 tablespoons of oil, add the chopped tomatoes, salt and pepper and cook over moderate heat for 10 minutes, the fragrant basil.
2) Cut the mozzarella into slices, and let it drain well. Peel and cut the sausage into slices. Cook the spaghetti in a pot with boiling salted water.
3) Beat the eggs with the chopped parsley, half Parmesan and pecorino cheese, a pinch of salt and pepper.
4) Drain the spaghetti, pass them quickly under cold water, drain well and toss with the egg mixture.
5) Heat the remaining oil in a large nonstick skillet, add half the mixture of spaghetti sauce over distribuitevi tomato, sausage, mozzarella and remaining grated cheese, cover with the remaining mixture, put the lid and cook the omelette over low heat for 5-6 minutes, until the base is formed a golden crust, turn it, helping with the cover, and cook the other side. Serve hot or cold.
1) Saute the garlic in a saucepan with 3 tablespoons of oil, add the chopped tomatoes, salt and pepper and cook over moderate heat for 10 minutes, the fragrant basil.
2) Cut the mozzarella into slices, and let it drain well. Peel and cut the sausage into slices. Cook the spaghetti in a pot with boiling salted water.
3) Beat the eggs with the chopped parsley, half Parmesan and pecorino cheese, a pinch of salt and pepper.
4) Drain the spaghetti, pass them quickly under cold water, drain well and toss with the egg mixture.
5) Heat the remaining oil in a large nonstick skillet, add half the mixture of spaghetti sauce over distribuitevi tomato, sausage, mozzarella and remaining grated cheese, cover with the remaining mixture, put the lid and cook the omelette over low heat for 5-6 minutes, until the base is formed a golden crust, turn it, helping with the cover, and cook the other side. Serve hot or cold.
No comments:
Post a Comment