(savoury pasta egg bake)<\/p>\n\n\n\n
First had this at a family party – and asked nicely for the recipe. Every other pastiera recipe I’ve seen is a sweet easter tart this is something quite different.<\/p>\n\n\n\n
Roughly – pastiera is great for using up left over pasta (sauce or no sauce). Think Spanish frittata, but with pasta not potatoes in those eggs. <\/p>\n\n\n\n
The mix – for a 500g of pasta (uncooked weight), use 12 eggs, 1 cup of grated parmesan and 2 cups milk. (salt & pepper to taste). Scale according to your leftovers.<\/p>\n\n\n\n
Use cooked pasta. If it has a pasta sauce on it already – use it. Still good – might just need to wind back the salt and parmesan a spot. Spagetti looks the best, but really, any pasta, sauce or no sauce. <\/p>\n\n\n\n
Mix the ingredients together and put in a non-stick 30-34cm diameter cake tin. Sprinkle of cheese on top? why not. <\/p>\n\n\n\n
Cook at 140\u00bac for the first 15 minutes, then push up to 18\u00bac until set through and golden. over-cooking it makes it quite dry – the pasta keeps absorbing the liquid in you’re not watching it!<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"
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