Spaghetti fritti

Friday - - Food Special -

Prep time: 5 mins Cook­ing time: 30 mins Serves 4

3 eggs 1 hand­ful grated Parme­san, plus ex­tra to serve 60g ri­cotta 1 lemon, grated zest of Small bunch of pars­ley 2 de­seeded red chill­ies, 1 finely chopped, the other finely sliced length­ways 250g spaghetti, cooked, drained, rinsed and tossed in olive oil Olive oil, for fry­ing Lemon wedges, to serve

FOR THE ARRAB­BI­ATA SAUCE:

60ml olive oil 4 gar­lic cloves, thinly sliced 1 1/2 red chill­ies, thinly sliced 400g tinned toma­toes (crushed with your hands)

1 To make the arrab­bi­ata sauce, heat the olive oil in a pan and fry the gar­lic with the chilli over a medium heat un­til soft­ened but not coloured. Add the toma­toes and cook gen­tly for 20-25 min­utes, un­til the olive oil splits the sauce. Sea­son to taste.

2 Mean­while, in a large bowl, whisk to­gether the eggs, Parme­san, ri­cotta, lemon zest, pars­ley and chopped chilli, and sea­son well. Toss in the spaghetti so ev­ery­thing is well in­te­grated, then use a fork to twirl the spaghetti into 12 lit­tle nests.

3 Heat 1cm of olive oil in a small pan. When it’s hot, very care­fully fry the nests of spaghetti, in batches if nec­es­sary, on both sides un­til crisp and golden. Use tongs to gen­tly squeeze them back into shape if they start to go flat. Very care­fully re­move the fritti from the pan and leave to drain on kitchen paper.

4 While the fritti are still warm, trans­fer them to plates and sprin­kle them with a lit­tle Parme­san and sliced chilli. Serve with the arrab­bi­ata sauce on the side and lemon wedges for squeez­ing over.

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