Frog eye salad
Discover the delightful harmony of pasta pearls, sweet fruits, and creamy dressing in this unique and refreshing frog eye salad recipe.
Ingredients:
- 450g spaghetti
- 1 1/2 cups milk
- 3/4 cup grated Parmigiano-Reggiano cheese
- 3 large eggs, lightly beaten
- 2 1/2 teaspoons ground black pepper
- 2 teaspoons kosher salt
- 170g Fontina cheese, shredded (2 cups)
- 170g sharp white cheddar cheese, shredded (2 cups)
- Butter, for greasing
Instructions:
- Begin by preheating the oven to 425°. Cook the spaghetti in a pot of boiling salted water until it is cooked but still slightly firm. Remember to drain the pasta well after cooking.
- Combine the cooked pasta with milk, Parmigiano, eggs, pepper, salt, 1 1/2 cups of Fontina, and 1 1/2 cups of cheddar in a bowl. Transfer the mixture into a greased 9-inch springform pan. Sprinkle the remaining 1/2 cup each of Fontina and cheddar on top. Bake the dish for 35 to 40 minutes until the cheese is melted and bubbly.
- Next, preheat the broiler. Place the pie about 8 inches away from the heat source and broil for 2 to 3 minutes until the top is nicely browned. Allow the pie to cool on a rack for about 15 minutes. Remove the springform ring, slice the pie into wedges, and serve.
Summary:
- Calories: 2730 kcal
- Fat: 171 g
- Protein: 46 g
- Carbs: 270 g
- Potassium: 1882 mg
- Magnesium: 213 mg