vrijdag 22 november 2013

Spaghetti Fritter (Kopie)

Yield: 2 persons
100g spaghetti, cooked as per packet's instruction
1 egg, beaten
a handful of parmesan cheese
some mixed herbs (optional)
salt and pepper
olive oil
tomato powder, to sprinkle

1. Once the spaghetti is cooked, set aside and let cool. Meanwhile, wrap a layer of grease proof paper around the jelly mould. Dip a pastry brush with olive oil, lightly brush all over the paper.

2. Take a spaghetti, start from the top, run it around the mould. Continue with the rest of the spaghetti until the grease proof paper is no longer seen and covered with spaghetti.

3. In a bowl, mix the egg with parmesan, mixed herbs (if using) and season with salt and pepper. Dip the pastry brush in the mixture and generously brush all over the spaghetti.

4. Meanwhile, in a pan over medium heat, add the olive oil. When it is hot enough, carefully sear all the surfaces of the spaghetti, each section for a few seconds so that the egg mixture will start to hold everything together.

5. Then, carefully remove the grease proof paper from the mould, continue to cook the spaghetti until brown and crispy. You can use a kitchen tong to help handling the spaghetti so that it doesn't loose its shape.

6. Once cooked, quickly place the spaghetti which is still on the grease proof paper onto the jelly mould. Lightly press against the mould to take its shape as much as possible. Leave it to cool, then gently remove the spaghetti pyramid from the jelly mould. Sprinkle some tomato powder before serving, if liked.


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