PIZZA DI SPAGHETTI
- 1 cup freshly grated Parmesan cheese, plus extra for garnish
- ½ cup whole milk
- 2 large eggs
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 cups leftover cooked and sauced pasta, such as spaghetti with Tomato Sauce with Olives
- ½ cup olive oil
Instructions:
Like a pizza, it’s crunchy on the outside and tender on the inside. Nearly any pasta shape with any sauce will do; as long as you liked the original serving, you’ll like the leftovers prepared this way.
- In a Large Bowl, beat the 1 cup of Parmesan cheese, the milk, eggs, sea salt, and pepper. Add the leftover pasta and toss to coat.
- In a 10-inch-diameter nonstick sauté pan, heat the oil over a medium flame. Add the pasta mixture to the pan, spreading evenly. Cook until golden brown on the bottom, about 8 minutes. Carefully invert the pasta bottom, about 8 minutes. Carefully invert the pasta mixture onto a plate, then slide it back into the pan.
- Continue cooking until the bottom is golden brown and the mixture is heated through, about 6 minutes. Transfer the pasta mixture to a serving platter and sprinkle with Parmesan cheese. Cut into wedges and serve warm.