Home Cook: Madelyn Sampogna, Eastchester, N.Y.
"Macaroni pie is a family favorite. My mother, Genevieve Vitacco, used to make macaroni pie for her family growing up, as a way to give leftover, sauce-covered, spaghetti (and only leftover spaghetti) a second life. My mother passed away at the age of 99 and among her many legacies, she is still considered the best cook in the family. This is one of the recipes that lives on through her children, 12 grandchildren and growing extended family."
Recipe: Macaroni Pie (serves 4-6)
- 1/2 pound of leftover spaghetti (*should be lightly covered in tomato sauce)
- 6 Jumbo eggs
- 3/4 cup Locatelli Pecorino Romano grated cheese
- Filippo Berio Olive Oil
- Scramble the eggs in a large bowl. Add the spaghetti and cheese into the bowl to create the egg mixture.
- Add mixture into a 10'' cast iron or Teflon pan (cast iron is preferred), lightly coated with Filippo Berio olive oil. Use a deeper pan - you don't want to end up with a thin macaroni pie.
- Set the stovetop to simmer. Make sure the spaghetti is fully coated by the egg mixture and press the spaghetti down in the pan with a fork so it is even. It's important to cook on simmer so the egg mixture can solidify and hold the spaghetti.
- After about 10 minutes, check the under the sides -- should be a golden brown. If ready, prepare to flip. Can be flipped by removing the pan from the heat and covering with a large dish.
- Flip, and transfer back into the pan on uncooked side, simmering for an additional 5-10 minutes until golden brown.
- Remove from heat and let cool. Can be served warm or stored in refrigerator and served cold. Cut into slices (like a pie) and enjoy.
Note: Recipe and photo courtesy of Madelyn Sampogna.