Spaghetti nest with fried egg, carrot salad (for the rabbit) and Hot India

Hot India

vegetarian

main course

easy

Cettina Vicenzino

Ingredients for 4 persons

For 4 nests

100 g spaghetti
10 g sea salt for the cooking water plus a little more for seasoning
20 g TOMAMI Hot India
80g freshly grated Grana Padano
60 g grated carrots
2 tablespoons of milk
5 eggs (size S)
Freshly ground black pepper
Neutral tasting frying oil
2 tbsp flat-leaf parsley leaves

Instructions

Pour 1 liter of water with 10 g of sea salt into a saucepan. When the water begins to boil, tip in the spaghetti and cook until al dente. Drain the pasta and place in a bowl. Add one teaspoon of Tomami Hot India together with the Grana Padano, 20 g grated carrots, the milk and an egg and mix well with the pasta. Season with a level teaspoon of salt and a generous pinch of pepper.
Heat plenty of oil in a pan and fry the pasta nests in batches. Fry on both sides until crispy. Keep the pasta nests warm. Heat some oil in a pan and fry the remaining four eggs. Arrange the pasta nests on plates. Place a fried egg on top of each pasta nest. Mix the remaining grated carrots with the parsley and distribute on the sides of the nests. Pour some TOMAMI Hot India on top and serve.

Preparation time: 30 minutes