Tuesday, December 10, 2013

Carmela Soprano's Spaghetti Pie

Back in 2010, in that second post, I also compared a second recipe.
Like I said, I was a beginner and, in addition to being snide, I wasn't pacing myself.
Okay… now I know better - one recipe per post.
Less risk of getting lost in all the directions, too.

Carmela's recipe for Spaghetti Pie in Entertaining with The Sopranos is a little pricey.
Like she's trying to prove they have the bucks.
When Ma made Spaghetti Pie it was either Friday or time to pay the heating oil bill.

Ma's recipe is also safer for folks watching their cholesterol intake and blood pressure.
Carmela said, You will not need salt, because the meats and cheeses are salty.
You've been warned.


Carmela's recipe calls for spaghetti or bucatini.
Personally I can't see the bucatini, which is thick pasta.
Ma would've used vermicelli.
Use what you have.
Just adjust the boiling time for the pasta.

                        Spaghetti Pie

Serves 8

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
1 pound spaghetti or bucatini
Cook, stirring frequently, until the pasta is al dente.
Drain the pasta well and place it in a large bowl.

In a large bowl, lightly beat
8 large eggs
1/2 cup of Pecorino Romano or Parmigiano-Reggiano
freshly ground pepper to taste

the cooked pasta
2 ounces sliced Genoa salami or soppressata, chopped
2 ounces sliced prosciutto or boiled ham, chopped
Toss well.

Heat in 10-inch non-stick skillet over medium heat
2 Tablespoons olive oil
Pour half of the pasta mixture into the pan.
Scatter over the pasta
4 ounces of provolone, chopped
Pour the remaining pasta mixture into the pan.

Turn the heat to medium low.
Cover the pan and cook 5 minutes.
Slide a spatula under the pie and lift it gently under the edges 
so the uncooked eggs can slide underneath.
Cover the pan and cook 10 minutes.
The eggs should be almost set and the bottom lightly browned.

Meanwhile, preheat the broiler.
Place the skillet under the broiler to brown the top (about 3 to 5 minutes).
Slide a spatula under the pie to loosen it.
Tilt the pan near a serving platter and slip the pie onto the platter.
Cut into wedges.
Serve hot or at room temperature.

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