Page 53 - 2016TOHCookbook
P. 53
Migliacci
Martin Family | HOLMDEL, NJ
“Here is a treasured recipe from my aunt.” CEIL MARTIN
INGREDIENTS
Serves 6
5 large eggs
1 cup granulated sugar
1 cup grated Parmesan or Pecorino Romano cheese 1 tablespoon vanilla extract
Grated or finely chopped zest of 1⁄2 lemon
Grated or finely chopped zest of 1⁄2 orange
1 pound spaghetti, cooked until al dente, drained Vegetable oil
PREPARATION
1. In a large bowl, mix together the eggs, sugar, cheese, vanilla, lemon zest and orange zest. Add the spaghetti and toss to combine. Let stand at least 30 minutes, or refrigerated up to overnight.
2. Heat a thin layer of oil in a large frying pan over medium-low heat. Add the spaghetti mixture and cook until bottom has set and is golden brown. Carefully invert onto a large plate. Add more oil to the pan and slide the mixture back into the pan so that the fried spaghetti is on top. Cook until the second side is golden brown and set.
3. Transfer to a plate or cutting board and let cool 10 minutes. Serve warm or cold, sliced into wedges like a pie.
TASTE OF HOME | PAGE 45
