Pasta Pie Recipe
Ingredients
| Vermicelli | 6 Ounce (Base :) | |
| Olive oil | 1 Tablespoon (Base :) | |
| Eggs | 2 Small, slightly beaten (Base :) | |
| Nutmeg - large pinch, ground | ||
| Parmesan cheese | 3 Tablespoon (Base :) | |
| Salt | 1 To taste (Base :) | |
| Black pepper | 1 To taste (Base :) | |
| Olive oil | 1/2 Cup (16 tbs) (Filling :) | |
| Garlic | 1 Clove (5gm) (Filling :) | |
| Tomatoes | 3 1/3 Cup (16 tbs), canned (Filling :) | |
| Rind - of 1/2 large orange, grated | ||
| Mint | 1 Tablespoon, finely chopped (Filling :) | |
| Sugar - large pinch | ||
| Fontina Cheese | 1/4 Pound (Filling :) | |
Directions
GETTING READY
1) Preheat the oven to 375°F (190°C).
MAKING
2) In a pan, cook the vermicelli in the boiling salted water, until tender. Drain well then stir in 1 tablespoon olive oil.
3) In a large bowl, mix the eggs, nutmeg, grated Parmesan, salt and pepper to taste.
4) Stir in the vermicelli and coat thoroughly with the egg mixture.
5) In a greased 9 inch pie plate, press the pasta evenly over the bottom and sides to form a shallow rim.
6) Cover the rim loosely with a foil strip and bake for 10 minutes, or until firm. Leave in the oven with the foil until required.
7) In a frying pan, gently saute the garlic in the oil for 1 minute.
8) Drain and break the tomatoes with a wooden spoon, stir into the pan and cook over a low heat for 5 minutes, stirring occasionally and reserve the juice.
9) Stir in the salt and pepper to taste, 1/3 cup reserved tomato juice and orange rind; simmer until the tomatoes are pulpy and thick, stirring occasionally.
10) Turn off the heat, stir in the mint and sugar, then allow to cool slightly.
11) Stir the cheese into the tomato mixture, mix thoroughly and spoon into the pasta base.
12) Bake in the preheated oven for about 30 minutes, until firm. Cool slightly before serving.
SERVING
13) Slice into wedges and serve the Pasta Pie, immediately on individual serving plates.
1) Preheat the oven to 375°F (190°C).
MAKING
2) In a pan, cook the vermicelli in the boiling salted water, until tender. Drain well then stir in 1 tablespoon olive oil.
3) In a large bowl, mix the eggs, nutmeg, grated Parmesan, salt and pepper to taste.
4) Stir in the vermicelli and coat thoroughly with the egg mixture.
5) In a greased 9 inch pie plate, press the pasta evenly over the bottom and sides to form a shallow rim.
6) Cover the rim loosely with a foil strip and bake for 10 minutes, or until firm. Leave in the oven with the foil until required.
7) In a frying pan, gently saute the garlic in the oil for 1 minute.
8) Drain and break the tomatoes with a wooden spoon, stir into the pan and cook over a low heat for 5 minutes, stirring occasionally and reserve the juice.
9) Stir in the salt and pepper to taste, 1/3 cup reserved tomato juice and orange rind; simmer until the tomatoes are pulpy and thick, stirring occasionally.
10) Turn off the heat, stir in the mint and sugar, then allow to cool slightly.
11) Stir the cheese into the tomato mixture, mix thoroughly and spoon into the pasta base.
12) Bake in the preheated oven for about 30 minutes, until firm. Cool slightly before serving.
SERVING
13) Slice into wedges and serve the Pasta Pie, immediately on individual serving plates.
Chef
