Bologna and noodles cooked at the same time! Easy to prepare and tasty!
|2||bologna slices, each 5 cm or 2 inches thick|
|1||package spaghettoni noodles|
|2 tbsp||olive oil|
|1/2 tsp||pepper, freshly ground to taste|
|1/4 cup||grated Parmesan or Pecorino cheese|
With bologna slices on a firm surface, trim slices to square the sides. Reserve trimmed bologna for another recipe.
Carefully push spaghettoni noodles through the bologna to centre the noodles in the bologna. Use enough noodles for suitable serving size. (See photo inserts.)
Add at least 2 litres of water to a large pot and bring to high boil.
With tongs, carefully add the bologna and spaghettoni noodles to the pot. If the noodles are longer than the diameter of the pot, wait for the submerged noodles to cook until supple, and gently use the tongs to twist the bologna to submerge the other half of the noodles. Cook on low boil for approximately 8 minutes.
Add olive oil to a large glass bowl, and add fresh ground pepper to taste.
With tongs, carefully lift bologna and cooked spaghettoni noodles and drain dripping water into cooking pot.
Carefully transfer drained bologna and cooked spaghettoni noodles to bowl with oil, and use tongs to swirl bologna and cooked spaghettoni noodles in oil and pepper.
Carefully transfer bologna and cooked spaghettoni noodles to dinner plate, add vegetables, and add freshly ground pepper to taste. (Photo shows parboiled baby carrots and steamed chopped kale.)
Add freshly grated Parmesan or Pecorino cheese.
Spaghettini and spaghetti noodles are too thin to push through the bologna. This can be a one pot meal if the vegetables are added to the boiling noodles and bologna. Use a steamer insert for leaf vegetables.
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