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Composition - Halloween Special: Frankenstein's Fingers In Gargoyle's Gut:
- Get Tomato Sauce:
- You need 1/4 Cup for Alce Nero's Organic Extra Virgin Olive Oil,
- Give 1 Clove Garlic Finely Sliced,
- Give Pinch - Dried Italian Herbs,
- Need Pinch for Chili Flakes,
- Make ready 14 oz of Canned Tomatoes Preferably Muir Glen,
- Make ready Pinch - Sea Salt,
- Require Pinch Black Pepper,
- Provide of Dish:
- Make ready - Canola Oil, For Cooking
- Take 8 for Good Quality Chicken Sausages,
- You need 100 g Alce Nero's Organic Durum Wheat Spaghetti,
- Give - Low Moisture Mozzarella Cheese, For Garnishing
- You need Parmigiano Reggiano, For Garnishing
- Need 4 - Eggs,
Halloween Special: Frankenstein's Fingers In Gargoyle's Gut how to cook:
- Prepare the tomato sauce. - - In a pan over low heat, add in olive oil. - - Add in garlic, Italian herbs and chili. - - The heat has to be on low heat, or the garlic will brown very fast.
- Once the garlic starts to brown, remove from heat. - - Transfer into a bowl with the tomatoes. - - Stir to combine well. - - You can blitz this up until it becomes smooth. I prefer mine to be coarsed.
- Taste and adjust for seasonings with salt and pepper. - - Set aside. - - This can be kept in the fridge for up to 5 days.
- Prepare the dish. - - In the same pan over medium heat, drizzle in some oil. - - Once the oil is heated up, add in the sausages. - - Cook until lightly browned on all sides.
- Remove from heat and set aside. - - In a sauce pot, bring 1 liter of water up to a boil. - - Season the water generously with salt until it tastes like the ocean. - - Add in pasta.
- Stir to move the pasta around to prevent sticking to one another. - - Once pasta is almost al dente, remove from heat and transfer into the same pan without any heat. - - Add in a few TBSP of tomato sauce as desired. Reserve some for plating. - - Add in some pasta water of the sauce is too thick.
- Mix to combine well. - - Set aside. - - In a bowl, lightly beat 2 eggs. - - In a clean pan over medium-low heat, drizzle in some oil.
- Once the oil is heated up, add in the beaten eggs. - - Swirl the pan so that the eggs cover the whole pan. - - Add in half of the pasta onto the egg. - - Grate mozzarella and parmigiano over the top.
- Gently and carefully fold the egg to cover the pasta and form a half moon shape. - - Confidently flip to unmold the egg onto a serving plate. - - Repeat the process for the remaining eggs and pasta. - - Slice the sausages into different lengths, resembling actual fingers.
- Slice the tip off to resemble finger nails. - - Slit the center to resemble knuckles. - - You should have 8 different lengths of fingers.
- Cut 4 small holes on each omelette. - - Stuck the "fingers" into each hole. - - Drizzle the remaining tomato sauce over the holes, "fingernails" and the omelette. - - Serve immediately.
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