Anna Sultana’s Spaghetti Pie #3

Ma served Spaghetti Pie a few times a month when I was growing up.

Spaghetti, as well as all types of pasta, is very kind to the budget.

Our Sundays weren’t Sundays if we hadn't eaten a plate of spaghetti as our first course.

And yet there was always quite a bit of leftover spaghetti - enough for Monday’s dinner.

Ma also always had eggs in the fridge.

During the fifties, no one worried about cholesterol.
Eggs are an economical source of protein.
On Mondays Ma would use a half dozen or so to make a pie.

Ma always added bits of leftovers to the pie to give us a little variety.

Spaghetti Pie is a delicious, easy recipe and there are so many ways to prepare it.

I posted Ma’s recipe for Froġa tat-Tarja - Spaghetti Pie, Maltese Style - a couple of years ago.

I also posted a variation of Ma’s Spaghetti Pie, along with a recipe for her Pasta with Butter and Ricotta, a few months after that.

About that time I also posted the recipe for Carmela Soprano's Spaghetti Pie.

Yes, the Sopranos enjoyed Spaghetti Pie.
Even if money is no object, or the ingredients just ‘fell off a truck’, Spaghetti Pie is a treat everyone enjoys.

A recipe that uses similar ingredients is Ma’s Spaghetti alla Carbonara.
Bacon, onion, cheese and spaghetti… what more do you need.

Hint:

Vermicelli is the traditional pasta used for this dish.

But, if you have spaghetti or spaghettini, no problem.

Just adjust the boiling time for the pasta.

Ma would cook the spaghetti pie until the underside was golden, about 6 minutes. 
The she would place an inverted large platter over the skillet and, with oven mitts, firmly grab both the platter and the skillet, and carefully flip them over. 
Then she would place the platter on the counter and lift the skillet off the spaghetti, place the skillet back on the stove and add 2 Tablespoons olive oil to the skillet.
Then she would slide the spaghetti from the platter (raw side down) back into the pan to cook the other side.

While the pie was cooking she would wash the large platter.
After the pie had cooked 8 minutes she would take the clean platter, invert it over the skillet and, with oven mitts, firmly grab both the platter and the skillet, and carefully turn them over.
Then she would serve the Spaghetti Pie. 

Yes, that is a bit tricky.

You can also cut into the pie with a heat-proof spatula and turn over the sections.

I posted my easier method.

Forgive me, Ma.

                        Spaghetti Pie

Serves 2 to 6

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

400 grams (about 1 pound) spaghetti or vermicelli

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta well and place it in a large bowl.

WHILE THE SPAGHETTI IS COOKING:

Heat in 10-inch oven proof skillet over medium heat

1 teaspoon olive oil

Add

4 rashers bacon, diced

Cook until browned.

Add 

1 1/2 Cups onion, chopped 

Cook, stirring occasionally, until golden, 10 to 12 minutes. 

Add 

1 teaspoon garlic, minced

Cook about 1 minute. 

Pour the mixture into a small bowl. 

In a large bowl, lightly beat

6 large eggs

1 Cup ricotta

1/2 Cup milk

Stir in the onions, along with

3/4 Cup Parmesan cheese, grated 

1 Tablespoons parsley, dried

1 teaspoon basil (optional)

1 teaspoon salt

1 teaspoon pepper

Add the cooked pasta.

Mix the ingredients well.

Heat in the same skillet over medium heat

2 Tablespoons olive oil

Pour the pasta mixture into the skillet.

Cover the pan and cook 10 minutes.

The eggs should be almost set and the bottom lightly browned.

Preheat the broiler while the pie is cooking.

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, cold or at room temperature with a sprinkling of parsley.

Anna Sultana’s Capellini Caprese

Spaghetti alla Carbonara is delicious.

But a problem if you’d rather avoid eggs.

Why not cook up some Capellini Caprese instead?

Don’t let the word Capellini scare you away from this recipe.

In fourteenth century Italy a variety of long pasta shapes were created and they each had a local name.

Well, everyone needs a hobby.

Here are a few of their inventions:
Capellini ("thin hair") is a very thin variety of Italian pasta, in the form of long strands.
Capelli d'angelo ("angel hair pasta")  is an even thinner capellini. 

Vermicelli ("little worms") is round and similar to spaghetti.

As very light pastas, they are usually served in soups or with seafood or with other light sauces.
If you prefer them with a heavier sauce, that could work, too.

Hints:

Don’t have capellini?  No problem.  Use any thin pasta.

In a rush?  Pick up a cooked rotisserie chicken.

You can use 3 Cups halved grape or cherry tomatoes.

Two Cups cooked thin pork strips can be used instead of the chicken.

You can also add mushrooms, green pepper strips, corn and / or broccoli.

Use your favourite Italian Dressing - store bought or homemade - as spicy or as mild as you like.

                        Capellini Caprese

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound capellini  

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta well.

While the pasta is cooking, pour into a large non-stick skillet

3/4 Cup Italian Dressing (you can use more or less)

Heat on on medium-high heat.

Add 

1 onion, finely chopped 

2 cloves garlic, minced

Stirring constantly, cook 2 minutes.

Add

3 regular tomatoes, chopped

2 Cups cooked chicken, sliced in thin strips 

Cook 5 minutes or until heated through, stirring occasionally.

Add pasta to tomato mixture. 

Mix lightly.

Place pasta mixture in a large platter.

Sprinkle with

1 Cup mozzarella cheese, shredded 

1/3 Cup fresh basil, finely sliced

Capellini Caprese is also good cold.

Yes, it's nice to have it all ready in the fridge after enjoying a day out.

Anna Sultana's Spaghetti Pie and Pasta with Butter and Ricotta, Maltese Style

As I said in 2010, Carmela's recipe for Crunchy Chicken is better than Ma's.

But then, Ma's recipe for Spaghetti Pie is better than Carmela's.

What can I say - win a few, lose a few.

I had posted a recipe for Ma's Spaghetti Pie - Froġa tat-Tarja - a few months ago.

Of course, she had another recipe.. or two... for vermicelli.

And here are a couple of them.

Try them both.

Ma's recipes are healthier than Carmela's, too.

And that's a good thing.

What you save from not buying soppressata and prosciutto, spend on some wine.

And that's also a good thing.

Hints for the Froġa:

Vermicelli is the traditional pasta used.

But, if you have spaghetti or spaghettini, no problem.

Just adjust the boiling time for the pasta.

Before cooking find a plate or pizza pan that can cover the surface of the frying pan.

When the eggs have set you'll cover the pan and flip the omelette onto the plate.

Then you'll slide it back into the frying pan so the other side can brown a bit.

If that worries you, no problem.

Just cut into the pie with a large, heat-proof spatula and turn over the sections.

                        Froġa tat-Tarja

Serves 2 to 4

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound vermicelli

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta well and place it in a large bowl.

Lightly beat

3 large eggs

2 Tablespoons grated Parmesan cheese

2 Tablespoons chopped parsley

1 teaspoon salt

1/2 teaspoon pepper

Pour the egg mixture over the pasta and mix well.

Heat in a large skillet pan over medium high heat

2 Tablespoons olive oil

Pour the pasta into the pan.

When it has set, turn the Froġa and cook the other side until it is lightly browned.

Serve immediately with a sprinkling of parsley.

                        

                        Pasta with Butter and Ricotta

Serves 2 to 4

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound vermicelli

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta well and place it in a warmed large bowl.

Stir in

1 pound ricotta

1/4 pound grated Parmesan cheese, more or less

1/4 pound butter

1 teaspoon salt

1/2 teaspoon pepper

Sprinkle over the pasta

2 Tablespoons chopped parsley

Serve immediately.

Anna Sultana's Froga tat-Tarja - Spaghetti Omelette, Maltese Style

In addition to Barbuljata, Ma had another quickie egg meal.

Froġa tat-Tarja, Spaghetti Omelette.

It takes a little longer, but not much.

Apparently Spaghetti Omelette is popular in Italy, too.

Back in 2010, when I started comparing Carmela Soprano's recipes to Ma's recipes, 

I posted about Carmela's Spaghetti Pie.

It's similar to Ma's recipe, but it is a bit more complicated.

And more expensive.

Ma's recipe is healthier, too.

And that's a good thing.

Hints:

Vermicelli is the traditional pasta used.

But, if you have spaghetti or spaghettini, no problem.

Just adjust the boiling time for the pasta.

Dried parsley can be used instead of fresh.

Don't worry about the salt and pepper.

Folks can spice it up at the table, too.
You can also add odd bits of ham, veggies etc.

It's all good.

Before cooking find a plate or pizza pan that can cover the surface of the frying pan.

When the eggs have set you'll cover the pan and flip the omelette onto the plate.

Then you'll slide it back into the frying pan so the other side can brown a bit.

If that worries you, no problem.

Just cut into the pie with a large, heat-proof spatula and turn over the sections.

                        Froġa tat-Tarja

Serves 2 to 4

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

400 grams (about 1 pound) vermicelli

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta well and place it in a large bowl.

Lightly beat

3 large eggs

Add

1 garlic clove, minced

4 Tablespoons milk

2 Tablespoons grated Parmesan cheese

2 Tablespoons chopped parsley

salt and pepper to taste (about 1/2 teaspoon each should do)

Pour the seasoned eggs over the pasta and mix well.

Heat in an omelette pan over medium high heat

1 Tablespoon olive oil

Pour the pasta into the pan.

When it has set, turn the Froġa and cook the other side until it is lightly browned.

Serve immediately with a sprinkling of parsley.