Pepperoni Spaghetti Cakes

1. 1

   In a large saucepan of boiling salted water cook the spaghetti until it is al dente and drain it well.

2. 2

   While the spaghetti is cooking, in a bowl toss together the pepperoni, the bell pepper, the Parmesan, the sliced scallion greens, the garlic, and salt and pepper to taste.

3. 3

   Toss the spaghetti with the mixture, add the egg, and toss the mixture well.

4. 4

   In a non-stick skillet measuring 6 inches across the bottom heat 1/2 teaspoon of the oil over moderate heat until it is hot but not smoking, add half the spaghetti mixture, pressing it evenly, and cook the spaghetti cake for 3 minutes, or until the underside is golden.

5. 5

   Turn the spaghetti cake, cook it for 3 minutes more, or until the underside is golden, and transfer it to a plate.

6. 6

   Make a second spaghetti cake in the same manner with the remaining 1/2 teaspoon oil and spaghetti mixture and transfer it to another plate.

7. 7

   Keeping 1/2 inch of one end of each scallion green piece intact, make lengthwise cuts to form brushes.

8. 8

   Spoon a dollop of the sour cream onto each spaghetti cake and arrange the scallion brushes on the cakes.

No additional tips available.