| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Spaghetti |
| 1/3 |
c |
Finely chopped sliced pepperoni |
| 1/3 |
c |
Finely chopped red bell pepper |
| 1/4 |
c |
Freshly grated Parmesan |
| 1/2 |
c |
Thinly sliced scallion greens plus two |
|
|
; 3-inch pieces of scallion green for |
|
|
; garnish |
| 2 |
|
Garlic cloves; minced |
| 1 |
lg |
Egg; beaten lightly |
| 1 |
ts |
Vegetable oil |
|
|
Sour cream as an accompaniment |
INSTRUCTIONS
In a large saucepan of boiling salted water cook the spaghetti until it is
al dente and drain it well. While the spaghetti is cooking, in a bowl toss
together the pepperoni, the bell pepper, the Parmesan, the sliced scallion
greens, the garlic, and salt and pepper to taste. Toss the spaghetti with
the mixture, add the egg, and toss the mixture well.
In a non-stick skillet measuring 6 inches across the bottom heat 1/2
teaspoon of the oil over moderate heat until it is hot but not smoking, add
half the spaghetti mixture, pressing it evenly, and cook the spaghetti cake
for 3 minutes, or until the underside is golden. Turn the spaghetti cake,
cook it for 3 minutes more, or until the underside is golden, and transfer
it to a plate. Make a second spaghetti cake in the same manner with the
remaining 1/2 teaspoon oil and spaghetti mixture and transfer it to another
plate. Keeping 1/2 inch of one end of each scallion green piece intact,
make lengthwise cuts to form brushes. Spoon a dollop of the sour cream onto
each spaghetti cake and arrange the scallion brushes on the cakes.
Serves 2.
Gourmet March 1993
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