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Amusjh
Spaghetti cake with tomato salad
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cook the spaghetti al dente in water with the bouillon cubes. Drain and drain.
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Stir in the ricotta, eggs, blue cheese, tomato pieces, salt, pepper and chives. Put the spaghetti through.
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Line the (greased) cake tin with the puff pastry and press the dough edges together well with thumb and forefinger. Cut off the excess dough along the top edge of the mold.
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Prick the dough floor here and there with a fork. Spread the spaghetti mixture over the cake base and smooth the top with the back of a damp spoon.
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Fry the cake until golden brown in about 30 minutes and cook in the middle of the oven.
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In the meantime, mix all the ingredients for the tomato salad and add some pepper.
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Serve the spaghetti cake with the tomato salad.
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Nutrition
790Calories
Sodium0% DV0g
Fat66% DV43g
Protein60% DV30g
Carbs22% DV67g
Fiber0% DV0g
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