FOR 4 PEOPLE
3/4 lb Rummo Spaghetti N° 3
1/4 cup milk (optional)
Extra virgin olive oil
1/2 cup grated Parmesan
1/4 lb cooked ham
1/4 lb scamorza
Salt and pepper
Cut the scamorza and the ham into small cubes.
Beat the eggs with the grated parmesan, salt and pepper.
In salted boiling water, cook the Spaghetti for 7 minutes
(they’ll still be firm). Oil 8 small baking cups, coat with
breadcrumbs. Toss the spaghetti, egg mixture, ham and
scamorza together and fill the cups. Cook in ventilated
180ºC oven for 25 minutes. Buon appetito.