Baked spaghetti plum cake (eggs, ham and peas) with ricotta foam
Preparation
15 minutes
Cooking
45 minutes
Portions
2
Difficulty
Average
Ingredients
- Spaghetti 150 gr
- 1/2 onion
- Peas 100 gr
- Cooked ham 100g
- Eggs 3
- Parmesan cheese 50 g
- Ricotta 150 g
- Milk to taste
- Black pepper to taste
Procedure
Fry the onion in a pan, add the cooked ham and peas, season with salt.
Cook the spaghetti, let it cool and add the beaten eggs with the Parmesan and the pea and ham sauce.
Place the contents in a plum cake mold lined with baking paper and bake at 180 degrees for 30 minutes.
Using a whisk, combine the ricotta with a splash of milk, a drizzle of extra virgin olive oil, and black pepper. Transfer the mixture to a piping bag.
Let cool and cut into slices. Serve with ricotta mousse.