| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 4 | Servings | ||
INGREDIENTS
| 1/2 | lb | Spaghettini or vermicelli |
| 8 | Oil packed flat anchovy fillets; rinsed and patted dry, (up to 10) | |
| 1/4 | c | Olive oil |
| 3 | Eggs | |
| 3 | tb | Freshly grated Parmesan cheese |
| Freshly ground pepper |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> Cook the pasta in boiling salted water until al dente. when done, drain well and set aside. chop the anchovies, reserving three whole fillets for garnish. In a large skillet, heat the oil and add the cooked pasta along with the chopped anchovies. Fry over medium heat for eight to ten minutes, or until the pasta is golden and crispy on the bottom side. Beat the eggs lightly, adding the cheese and freshly ground black pepper to taste. pour the egg mixture over the pasta and cook until the egg mixture is set. Cover the skillet with a plate of the same size and turn the pasta onto the plate. Slide the pasta back into the skillet to cook the bottom side for two minutes. Slide onto a warmed serving plate and garnish with the reserved anchovy fillets. Cut into wedges and serve immediately. Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”