I have often used ham instead of salami.
- 400g fresh fettuccine or 300g dried
- 100g salami, chopped
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 zucchini, grated
- 1 carrot, grated
- 5 eggs, lightly beaten
- 400g can Italian tomatoes, partially drained
Preheat oven to 180 C.
Cook fettuccine in boiling salted water. Drain when al dente.
In the same saucepan heat oil and add onion, garlic, zucchini and carrot.
Cook for 2-3 minutes then add salami.
In a large bowl, combine pasta, vegetables, eggs and tomatoes, season well.
Spoon into lightly oil flan dish and bake for 45 mins until set.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.