This Spaghetti Frittata, ‘Frittata di Spaghetti’ in Italian, is one of the many food delicacies made in Naples, the main city of Campania, a region in the South of Italy.
The idea was born in order to give new life to any leftover pasta by making it into the basis for a giant, delicious frittata, delicious to eat even when cold. One of the most famous frittata di pasta is Frittata di Maccheroni, althought you can also combine different shapes. You can use leftover pasta and make it from scratch, whatever you choose is just perfect.
Frittata di spaghetti is very versatile, you can choose your own combination of ingredients. It also makes for a perfect picnic food.
Serves: 4 | Preparation time: 10 mins | Cooking time: 20 mins
Spaghetti or any pasta you like: 350 g
Fresh Mozzarella: 100 g
Whole milk: 50 g
Parmigiano or Pecorino, grated: 50 g
Salame or smoked Italian Pancetta (pork belly): 4 slices
Parsley: about 1 sprig
Extra virgin olive oil (EVOO): 2 tbsp
Salt and black pepper: to taste
Boil pasta in salted water, tasting it from time to time to avoid overcooking it.
Dice the mozzarella and the salame, chop parsley. Beat up the eggs in a big bowl; it must be large enough to hold also the pasta at a later stage. Add the other ingredients to the eggs: diced mozzarella, salame, milk, grated Parmigiano, chopped parsley and a pinch of salt and pepper. Stir well.
Tip: If you decided to use pancetta instead of salame, make sure to brown it first in a pan before adding it to the eggs.
Drain pasta, pour it in the bowl and thoroughly mix the ingredients together.
Heat up the olive oil in a non-stick pan and pour in the eggs and pasta mix.
Tip: As with every frittata or omelette, it’s very important to pour the egg mixture over a very hot pan. Keep the pan over high heat at least for the first 2 mins, then gradually lower the heat to avoid burning the frittata.
Leave the eggs and pasta mix to cook without stirring on low heath, allowing about 6 to 7 minutes for each side; use a lid or a shallow plate that fits the pan you are using to help yourself flip the frittata.
Once ready, let the frittata di spaghetti slip from the pan to a large plate, cut it into cake-like pieces, serve it at room temperature.
Tip: Not a fan of mozzarella? Try using provolone or smoked scamorza.
This recipe was kindly written by mypinchofitaly.co.uk cooking experts.
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