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| Tucchetti |
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2135 East Camelback Road
Phoenix, Arizona 85016-4712
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ph: 602.957.0222
fax: 602.381.1950
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OK - Here is the recipe I promised... From: my mother - Josephine (Cavone) Albanese / Baked Spaghetti (in Italian, Pastiada) 12 eggs * 2 cups grated ramano cheese * 1 1/2 - 2 teaspoons black pepper * 1 teaspoon salt * 1 lb (well cooked) thin spaghetti -- Cook speghetti until soft. (Pasta has to be well done because you are going to bake it also. You don't want the pasta to soak up too much of the egg mixture in oven, or it will come out dry) While pasta is cooking - Comgbine eggs, black pepper, and salt in blender. Beat until well mixed, eggs should be fluffy. Add grated cheese. Mix well, but do not beat. Well grease a 9 x 12 x 2 inch baking pan with margarine. (I think Tucchetti's uses their red sauce at bottom of pan instead of the margarine. but make sure you use some olive oil if you do this because it really has to be WELL greased or it will stick). Drain spaghetti and rince with cold water.(spaghetti has to be cold for next step) Put spaghetti in large bowl, pour in egg/cheese mixture. Mix with CLEAN hand until well mixed. Pour into greased pan. Flatten out with hand so it is even. (You may want to make it a little shallower in center because it will puff up when baked.) Bake 1 hour in 350o oven. Until edges are golden. That is it. After you make it once, you will see how easy it is. Hope you see this before Easter Saturday. That is when this dish was traditionally eaten. Enjoy! Justine- Is follow up to post by stkbrg4 ...
My family used to eat at the Tucchetti's in Fox Valley, near Chicago, IL. They closed about 2 years ago. I have never found another resturant that I liked more than Tucchetti's. I would give them 5 stars. I really would like them to reopen again in the Chicago area. Maybe Bloomingdale, IL. In regards to the baked spaghetti, my mother (she is from Naples, my father was from Sicily) used to make it as an Easter Saturday meal. Because it is meatless. We didn't use the touch of red sauce over it, as Tucchetti's did. Although I really liked it that way. And, I think thiers was a little fluffier. Maybe using riccatta cheese in their recipe. I have never seen that served at any other resturant before. Tucchetti's food was very authentic. I will post the baked spaghetti resipe as soon as I can. I don't remember the exact measurements at this time. I don't have time today. Though, it is very easy. -- I will write again next week. Hay, Tucchetti's, Bloomingdale, IL. WANTS YOU!!!!!!!!!!!! -- 4/8/2000 11:42:08 PM
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