PASTA TAHDIG
Though no Italian would admit it, pasta makes for a great tahdig, the crisp, golden crust that forms at the bottom of every pot of Persian rice. With a shatter, the sweet, crunchy crust yields to a mouthful of perfectly seasoned, perfectly sauced spaghetti. Rotate the pan as it cooks for an evenly brown tahdig, but resist the urge to turn up the heat as the the pasta sizzles. Slice and serve it warm, showered with Parmesan, or alongside meatballs or a bright green salad. Or let it cool to room temperature, wrap it up and take it to a picnic - it will erase every lackluster potluck pasta salad from memory.
Provided by Samin Nosrat
Categories noodles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of generously salted water to a boil over high heat. Set a colander in the sink. Cook the pasta, stirring occasionally with tongs to prevent clumping. Taste, and adjust salt as needed. When the pasta is al dente, drain into colander.
- Return pasta to pot, and add 2 tablespoons oil, tomato sauce, 1 cup Parmesan and chile paste or flakes, if using. Stir well with tongs to combine. and taste to ensure that the mixture is well seasoned.
- Preheat a 10-inch nonstick pan over medium heat. Add 3 tablespoons oil. When it shimmers, pile in the pasta, and use a silicone spatula to lightly pat it evenly down into the pan. The pan may seem perilously full, but the cake will condense as it cooks. Use spatula to gently coax the pasta on the edges into a cakelike shape, and reduce heat to medium low. Add oil as needed until you can see it gently bubbling up the sides of the pan - this will ensure that the edges of the tahdig are brown.
- Cook, rotating pan a quarter-turn every 5 minutes to ensure even browning. Periodically run spatula around the edges to prevent sticking. After 20 minutes, carefully tip excess oil into a heatproof bowl, then cover the pan with a pizza pan or large, flat pot lid. Carefully flip tahdig onto pan.
- Add oil back into pan, and return to medium heat. If needed, add more oil to coat bottom of the pan. Carefully slide tahdig back into pan, using spatula to coax it back into shape. When oil begins to gently bubble up the sides of the pan, reduce heat to medium low, and cook for 20 minutes, rotating pan a quarter-turn every 5 minutes.
- Wipe pizza pan clean, tip out excess oil and flip tahdig onto pan as before. If either side (or both) can use a little more crisping, return tahdig to pan without oil, increase heat to medium high and cook for 60-90 seconds, until sizzling and properly browned.
- Dab away any excess grease with a paper towel. Allow tahdig to cool for 10 minutes before using a sharp bread knife to cut into slices. Serve warm or at room temperature with grated Parmesan.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 6 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 488 milligrams, Sugar 4 grams
SPAGHETTI PIE
We unmolded the pie onto a serving platter. For a less formal presentation, you can simply cut wedges directly from the baking dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees with a rack in the center. Butter a 10-by-3-inch round cake pan. Line the bottom with parchment paper, and butter parchment.
- In a large bowl, combine eggs, mozzarella, soppressata, Pecorino Romano, heavy cream, parsley, and 1/2 teaspoon pepper; season with salt, and stir to combine. Add spaghetti, and stir to combine. Pour mixture into prepared pan.
- Cover pan with foil, and place in oven. Bake until pie is heated through and beginning to bubble, about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, about 20 minutes more.
- Transfer pan to a wire rack; let cool 10 minutes. Run a knife around the edge, and invert onto a large plate. Remove parchment paper, and reinvert onto a serving platter. Cut into wedges; serve.
NEW YORK SPAGHETTI PIE
Number Of Ingredients 11
Steps:
- Break spaghetti in half and cook in boiling salted water just until tender drain.In a medium bowl, beat eggs and Parmesan cheese add warm spaghetti and toss to mix. Line a buttered 10-inch pie plate with the spaghetti mixture set aside.In a large skillet over medium heat, saute green pepper and onion in butter or margarine for 5 minutes or until onion is tender but not brown stir in sour cream. Spoon over spaghetti.Preheat oven to 350°. In a 3-quart saucepan over medium heat, cook sausage, breaking up meat, until no longer pink drain off fatIn a small bowl, mix water and tomato paste stir into sausage. Simmer over low heat for 10 minutes or until slightly thickened. Spoon over sour cream mixture. Cover with foil and bake for 25 minutes.Remove foil and arrange mozzarella cheese over sausage bake 3 to 5 minutes longer or until cheese melts. Cut into wedges.
Nutrition Facts : Nutritional Facts Serves
CACIO E PEPE PIE
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Provided by Molly Baz
Categories Pasta Pie Fontina Cheese Parmesan Pepper Ricotta Egg Dinner Fall Winter Bake Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly spray an 8" springform pan with nonstick spray. Wrap bottom tightly in foil to prevent any leaks and place on a rimmed baking sheet.
- Mix Fontina, half-and-half, 4 oz. Parmesan, 1 Tbsp. pepper, and 1 1/2 tsp. salt in a large bowl that can rest on rim of pasta pot without falling in.
- Fill pasta pot with 5 quarts water and add remaining 1/2 cup salt. Bring to a boil and cook pasta 4 minutes shy of package directions. Drain.
- While pasta is cooking, place bowl with cheese mixture over pot and whisk constantly until cheese is melted, 3-4 minutes. Remove from heat. Whisk in ricotta, then eggs and 2 Tbsp. oil. Add drained pasta to bowl and toss to coat.
- Transfer pasta to prepared pan, pressing down to compact lightly. Pour any leftover cheese mixture evenly over. Using tongs or a fork, pull up a few strands of pasta so they form loops just above surface of pie (these will get browned and give texture to the top).
- Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35-45 minutes. Let cool 10-15 minutes before removing sides of pan. Slide a thin spatula underneath and around pie to help release it from pan, then transfer to a platter or cutting board. Top with Parmesan, a drizzle of oil, and a few cranks of pepper. Slice into wedges and serve warm.
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