As far as I can remember, I had developed 3 recipes for last year's Halloween festival. As I cook and bake more, I began to dislike using any food coloring on my food or baked goodies. So, initially, I wanna walk away from Halloween this year. But, I stumbled onto ochikeron's recipe. I had been following her cooking channel for a very long time. She and among others are the ones who inspired me on this journey. If you haven't subscribe to her channel yet, please do so. This is her recipe.
I used pasta instead of rice, cos I am not a fan of rice. If there's any Italian who is watching this, I would like to apologize for doing this. That was my 1st plating. My daughters said it doesn't look "bloody" enuff; it needed more "blood" to cover up the "intestines". I was like, "hmm... Okay." Drizzled more tomato sauce all over.
My daughters were like, "woah! You split the gut and all the intestines are coming out. OMG! This is so cool!" Kids these days. I know this is much healthier than all those fanciful and colorful Halloween treats. As you already know, I do not consume any cuts of meat. Hence, I am using good quality chicken sausages; you can however choose any other hot dogs or sausages as desired. You can even use cooked rice. I am sure your kids will be amazed by the end results.
Inspired by ochikeron.
Alce Nero's Organic Extra Virgin Olive Oil, 1/4 Cup
Garlic Finely Sliced, 1 Clove
Dried Italian Herbs, Pinch
Chili Flakes, Pinch
Canned Tomatoes Preferably Muir Glen, 14oz
Sea Salt, Pinch
Black Pepper, Pinch
Canola Oil, For Cooking
Good Quality Chicken Sausages, 8
Alce Nero's Organic Durum Wheat Spaghetti, 100g
Low Moisture Mozzarella Cheese, For Garnishing
Parmigiano Reggiano, For Garnishing
Nonstick Frying Pan
Prepare the tomato sauce.
In a pan over low heat, add in olive oil.
Add in garlic, Italian herbs and chili.
*The heat has to be on low heat, or the garlic will brown very fast.*
Once the garlic starts to brown, remove from heat.
Transfer into a bowl with the tomatoes.
Stir to combine well.
You can blitz this up until it becomes smooth. I prefer mine to be coarsed.
Taste and adjust for seasonings with salt and pepper.
*This can be kept in the fridge for up to 5 days.*
Prepare the dish.
In the same pan over medium heat, drizzle in some oil.
Once the oil is heated up, add in the sausages.
Cook until lightly browned on all sides.
Remove from heat and set aside.
In a sauce pot, bring 1 liter of water up to a boil.
Season the water generously with salt until it tastes like the ocean.
Add in pasta.
Stir to move the pasta around to prevent sticking to one another.
Once pasta is almost al dente, remove from heat and transfer into the same pan without any heat.
Add in a few TBSP of tomato sauce as desired. Reserve some for plating.
Add in some pasta water of the sauce is too thick.
Mix to combine well.
In a bowl, lightly beat 2 eggs.
In a clean pan over medium-low heat, drizzle in some oil.
Once the oil is heated up, add in the beaten eggs.
Swirl the pan so that the eggs cover the whole pan.
Add in half of the pasta onto the egg.
Grate mozzarella and parmigiano over the top.
Gently and carefully fold the egg to cover the pasta and form a half moon shape.
Confidently flip to unmold the egg onto a serving plate.
Repeat the process for the remaining eggs and pasta.
Slice the sausages into different lengths, resembling actual fingers.
Slice the tip off to resemble finger nails.
Slit the center to resemble knuckles.
You should have 8 different lengths of fingers.
Cut 4 small holes on each omelette.
Stuck the "fingers" into each hole.
Drizzle the remaining tomato sauce over the holes, "fingernails" and the omelette.