Maltese Fried Cappellini
Added by dudski | Wed 28 Mar 2012 @ 14:36
A very easy dish which warms my heart every time I prepare it!
Serves 4 people:
500gr Cappellini (very fine pasta)
200gr Ricotta cheese
100gr Grated pecorino or parmesan
Salt and lots of black pepper
1. In a pot of salted water, boil cappellini until very al dente. Drain and repot.
2. Mix in margarine while pasta is still hot. Then add ricotta cheese, grated cheese and lots of freshly groung black pepper. Mix well and add the 3 eggs. Mix again until all pasta has egg coating and the ricotta has crumbled into tiny pieces.
3. In a double sided frying pan, heat a mix of oil and a teaspoon of margarine. Once margarine has melted and oil is hot, pour the pasta mixture and flatten it out to cover all the bottom pan. Cover and cook on medium heat for about 5 minutes. Turn the pan over on the other side and again cook for about 5 minutes. The pasta needs to be golden brown in colour to be ready. You can continue to cook each side for a few more minutes if you prefer it to be very crispy! Ideal with a nice cold beer :-)