In this era of wacky food trends, it’s fast becoming a norm to see traditional foods in wild colours and shapes popping up now and then. This week, yet another quirky dish- Spaghetti Doughnut comes to steal the limelight on our IG.
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Credit: Foodiggity
Invented by Pop Pasta, a Brooklyn’s bakery, the “transformed doughnut” is, in fact, a mashup of a popular Neapolitan dish- frittata di spaghetti (leftover pasta mixed with egg & cheese), and of course, the iconic American doughnut.
Baked instead of fried, the spaghetti doughnuts are formed in round moulds and are available in flavours like Aglio e Olio Pop, Red Sauce Pop (tomato puree), Zucchini Pop, Carbonara Pop, and Bolognese Pop. It does seem like a convenient way to eat a plate of pasta, doesn’t it?
Image may be NSFW.
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Credit: Pop Pasta
Image may be NSFW.
Clik here to view.
Credit: Pop Pasta
Though it appears that the hybrid doughnut won’t reach our shores anytime soon, you can still have a taste of it by trying out this recipe.
Ingredients (Serves 6)
500 g whole-wheat spaghetti
400g canned chopped tomatoes/ reduced sodium tomato puree
100g cheddar, grated
2 eggs
2 sprigs thyme
Directions
Preheat oven to 200 degree Celsius.
Cook the spaghetti according to the package’s instructions, drain off excess liquid and cool.
Mix the egg, tomato puree, grated parmesan and combine thoroughly with spaghetti.
Carefully place into the doughnut pan.
Bake for about 25-30 minutes.