Spaghetti pizza

Spaghetti pizza – a detailed recipe for cooking. друзьями: Time: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 eggs of category CO
• 1/4 Art. milk
• 1/2 tbsp. grated parmesan plus some more to serve
• Sea salt and ground black pepper
• 2 tbsp. leftover spaghetti with olives and tomato sauce (see recipe below)
• 1/4 Art. olive oil

Spaghetti with olives and tomato sauce:

• 450 gr dry spaghetti
• 1/4 Art. olive oil
• 1 and 1/4 Art. halved mixed olives without pitted
• 1/2 tbsp. l red pepper flakes plus some more on wish
• 3 tbsp. tomato sauce (see recipe below)
• 1/2 tbsp. grated parmesan
• 1/2 tbsp. coarsely chopped basil leaves

Tomato sauce:

• 2 cans (900 gr.) Pulp of tomatoes
• 1/2 tbsp. olive oil
• 1 chopped small onion
• 2 cloves of garlic
• 1 chopped celery stalk
• 1 chopped carrot
• Sea salt and ground black pepper
• 2 dry bay leaves
• 4 tbsp. l (60 gr.) Butter (optional)

Recipes with similar ingredients: spaghetti pasta, eggs, milk, cheese parmesan, onions, garlic, tomatoes, celery, carrots, sauce tomato, bay leaf, basil, red pepper flakes, olives

Recipe preparation:

1. Tomato sauce: Large casserole on moderately high heat heat oil. Put onion, garlic and fry until soft and transparent, about 5-10 minutes. Add celery, carrots, salt and pepper. Sauté all the vegetables until softness, about 5-10 minutes Add tomatoes and bay leaves and simmer, without covering, over low heat for an hour, until the sauce will not thicken. Take out the bay leaves, check if there is enough seasoning. If the sauce is still sour, add the butter over tablespoon to soften the taste. Pour half the tomato sauce into the bowl of a food processor. Beat until smooth. Do the same with the remaining half. Leave 3 tbsp. sauce for spaghetti. If you are not using the whole sauce, give it completely cool and pour 1-2 tbsp. in bags for freezing. Sauce can store in the freezer for up to 6 months.
2. Spaghetti with olives and томатным соусом:В большой кастрюлеbring to a boil 6 liters. salt water. When the water starts to boil, put the spaghetti, stirring constantly for the first minute, so that the pasta does not stick together. Cook until al dente about 8-10 minutes. Heat oil in a large frying pan. When is it starts to smoke, add olives and red pepper flakes. Fry for 3 minutes. over moderately high heat. Reduce the fire to weak and gently pour tomato sauce. Stew for 10 minutes. pasta through a colander, leaving 1/4 tbsp. decoction. Put the spaghetti in pan with tomato sauce and mix well. If nessesary dilute the sauce, add the broth. Put the pasta in plates and sprinkle with parmesan and basil.
3. Spaghetti Pizza: In a large bowl, beat the eggs, milk and Parmesan. Salt and pepper. Add leftover spaghetti and well mix. In a large frying pan with a non-stick diameter 25 cm. Heat a small amount of olive over medium heat. oils. Lay the spaghetti with the egg mixture, spreading evenly and pressing to the bottom of the pan. Fry until golden brown colors, approximately 8 min. Gently flip on a plate, add to add a little more oil to the pan and put the resulting tortilla back in to the pan. Fry on the other side for 6 minutes. Lay out on serving dish, cut into triangles and serve warm.