RECIPE 2: SPAGHETTI MUFFINS

Spaghetti al limone (sans crème!)

PREPARATION: 20MIN

COOKING: 27 MIN


SHOPPING LIST

200g spaghetti

20ml olive oil

200g parmesan

12 meatballs (prepared by your butcher)

200 gr of tomato sauce

Basil leaves


Olive oil spray

1 sheet of 12 muffins


  • Cook the spaghetti al dente for 7 min
  • Drizzle the pasta with olive oil to prevent it from sticking, and refrigerate for 15 minutes.
  • Pour about 150g of parmesan over the pasta, mix well.
  • Preheat the oven to 220°C. Spray the molds generously with the olive oil spray.
  • Form small nests with the pasta at the bottom of the molds (use a shot glass to press on the pasta)
  • Add a tablespoon of tomato sauce to each nest, then 1 meatball. Cover again with a tablespoon of tomato sauce.
  • Sprinkle the entire dish with parmesan, then bake the dish for 20 minutes until the cheese is melted.
  • Using the blade of a round knife, remove each nest.




PRESENTATION IDEAS from Elodie

  • Place two to three nests in a large, tall ice cream bowl.

on a bed of lightly seasoned green salad/lamb's lettuce.

  by Elodie Banier