Spaghetti Cupcakes With Cuttlefish and Spinach

Udhëzimet

1. Preheat the oven to Th 6-7 / 200°C / 400°F without convection. 

2. Using a basting brush, brush sliced bread generously with olive oil.

3. Place Silicone Baking Sheet with Rim on a cold oven rack. Place sliced bread on it and bake for 8-10 min.  Once bread is toasted reduce oven temperature to Th 6 / 180°C / 350°F.

4. Clean the cuttlefish and keep only the white parts.

5. Fill the base of the Micro Urban Large with 400 ml of water. Arrange cuttlefish in the Low Colander, stack on top of Shielded Colander and place onto base. Cover and microwave for 8 min. at 900 watts.

6. Remove Low Colander and arrange baby spinach on Shielded Colander at the end of cooking time. Place Low Colander with cuttlefish back on top and continue cooking for 4 min. at 900 watts. Allow to stand for 3 min.

7. Cut the cuttlefish into thin strips and mix together with cooked spinach in medium size bowl, set aside. 

8. Beat eggs in a small bowl, set aside. Crumble the cooked bread into base of SuperSonic Chopper Tall, add parsley leaves, cover and pull cord to chop. 

9. Break the spaghetti in half and place in clean Micro Urban Large Base. Add water up to the maximum water level line for pasta (± 1L) and microwave uncovered for 9-10 min. at 900 watts (it should be more than “al dente”). Drain using the Shielded Colander

10. Mix cooked spaghetti with cuttlefish, spinach, salt and pepper.  

11. Place SBF Tupcake on the cold oven rack. Fill each cavity with bread crumb mixture, then layer spaghetti, spinach and cuttlefish mixture, pour beaten eggs, and finish with remaining bread crumbs.  Place one half cherry tomato on each cupcake.   Bake for 15 min.

12. Allow to stand for 5 min. before unmolding, serve hot.