GALETTES FRITES DE SPAGHETTIS


 

400 g (0,88 LBS) cooked spaghetti, 80 g (0,176 LBS) flour, 1/4 l milk, 1 egg + 1 yolk, 1 drizzle of olive oil, salt and pepper.

Cook the spaghetti in plenty of water following the cooking time indicated on the packaging. Drain them. 

Place the flour in a container. 

Form a well. Add the egg yolks. 

Keep the whites cool. 

Gradually pour in the milk.

Mix with a whisk until the preparation becomes smooth and homogeneous. 

Salt, pepper. 

Leave to rest for 10 minutes ambient temperature.

Incorporate the whipped egg whites with a pinch of salt.

Plunge a fork into the mixture. 

Turn it on herself.

Place the spaghetti in a pan with a little oil.

Flatten the top of each pancake.

 Brown for 5 minutes on each side.


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