|
Ingredients
|
For 4
|
For 100
|
|
Spaghetti
|
225gms
|
5.6kg
|
|
Bread
|
225gms
|
5.6kg
|
|
Tomatoes
|
225gms
|
5.6kg
|
|
Cheese
|
55gms
|
1.35kg
|
|
Milk
|
50ml
|
1.25litre
|
|
Browned breadcrumbs
|
30gms
|
340gms
|
|
Salt
|
10gms
|
100gms
|
|
Pepper
|
to taste
|
15gms
|
|
Paprika
|
5gms
|
115gms
|
|
Parsley
|
½ bunch
|
2 bunches
|
|
Butter with
|
30gms
|
6800gms
|
Boil the spaghetti in salted boiling water. Cool and strain.
Cut fresh bread (without crust) into small cubes, cover with warm milk. Blanch
and mash tomatoes; grate cheese. Butter a pyrex mould, sprinkle the inside
thickly browned breadcrumbs. Fill the mould alternately with layers of
spaghetti, tomatoes, bread and cheese keeping spaghetti as the top layer.
Season each layer with salt, pepper and paprika. Pour remaining melted butter
over the spaghetti. Bake in a moderately hot oven for about 35 minutes.
