Italian pasta frittata: Turning leftovers into culinary gold
Italian cuisine is renowned for its pasta, and it's not just about Bolognese or Carbonara. This recipe is perfect for when you have leftover pasta in the fridge. It may look simple, but Italians love it.
Who hasn't cooked pasta as if preparing for a regiment of soldiers? Let those be the first to throw spaghetti at the wall. Resourceful Italian housewives have their own way of dealing with this. They open the fridge, take out a few ingredients, and transform old pasta into an entirely new, delicious dish. Not only is nothing wasted, but the satisfied murmurs of the household can even be heard by the neighbors.
The Italian way to use leftover pasta
Frittata di maccheroni is a dish that perfectly embodies the spirit of Neapolitan cuisine. It is a very simple dish, yet incredibly tasty and filling. Its origins date back to times when food wasn't as abundant as today, and all leftovers were utilized. Frittata di maccheroni is often prepared as "dry provisions," such as for a trip to Vesuvius. It tastes good cold and does not require special storage.
The base ingredients are leftover pasta, eggs, and grated cheese, primarily traditional pecorino or parmesan. Sometimes salame or another Italian cured meat that happens to be in the fridge is added. Frittata di maccheroni is ideal as a standalone dish, a snack, or a side to a salad. It's also a great idea for a quick lunch or dinner.
Pasta frittata
The recipe is simple and requires just a few ingredients. It delights with the delicacy of eggs and pasta combined with the distinctive cheese flavor. It can be served warm, taken to work, and eaten cold. It's also a great idea for a quick lunch or dinner.
Ingredients:
- 12 oz of spaghetti,
- 6 eggs,
- 4 tablespoons of grated parmesan,
- 7 oz of provolone dolce or mozzarella cheese,
- 7 oz of your favorite cured meats, such as salame napoletano,
- salt and pepper to taste,
- olive oil.
Preparation:
- Cook the pasta al dente according to the package instructions, then drain and cool it. You can, of course, use pasta leftover from the previous day.
- In a bowl, beat the eggs with a fork. Add the grated cheese, salt, and pepper, and mix.
- Add the pasta, diced cured meats, and mozzarella to the egg mixture and mix.
- Heat olive oil in a pan and add the prepared pasta mixture.
- Cover with a lid and fry for 20-25 minutes over low heat.
- When the frittata is golden brown on the bottom, flip it over and fry for another 15 minutes, uncovered. It should brown on both sides.
- Set aside to cool.
The Italian-style pasta frittata is ready. Enjoy!
