Vegetable spaghetti with egg and truffle
Published on 4 March 2019
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I bought a wonderful vegetable spiraliser at Lidl for less than 13 euros. My manual one was good, but this makes very long spirals. I tried raw dressed versions; this baked version is light and delicious too.
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Ingredients
INGREDIENTS FOR 2
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Method
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They are long, so I cut them.
I mix on baking parchment and add salt and pepper.
I sprinkle crushed cornflakes; breadsticks or crackers work too.
I grate Grana on top. 
I place parchment on a tray and shape vegetables into two round nests with a hollow centre.
I drizzle with oil.
I bake at 180°C for about 15 minutes until lightly coloured. Meanwhile, I heat a lightly oiled non-stick pan, put in 2 serving rings, break in eggs, add salt and pepper and cook until set.
I carefully plate the vegetable nests, place egg in the centre and add truffle sliced with a mandoline. 
I add Grana shavings and a drizzle of oil. Ready!Original source: https://incucinaconlilly.com/2019/03/04/spaghetti-di-verdure-con-uovo-e-tartufo/
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