Transforming leftover pasta into a delightful frittata
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 appear simple, but Italians adore it.
Who hasn't cooked pasta as if for a battalion of soldiers? Let them be the first to throw spaghetti at the wall. Resourceful Italian housewives have their own way of dealing with it. They open the fridge, take out a few ingredients, and transform old pasta into a completely new, delicious dish. Not only is nothing wasted, but the contented murmurs of the household can even be heard by the neighbours.
The Italian way to use leftover pasta
Frittata di maccheroni is a dish that embodies the essence of Neapolitan cuisine. It is a very straightforward dish, yet delicious and satisfying. Its origins date back to times when food wasn't as plentiful as it is today, and all leftovers were utilised. 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 primary ingredients are leftover pasta, eggs, and grated cheese, mainly traditional pecorino or Parmesan. Sometimes salami or another Italian cured meat that happened to be in the fridge waiting to be used was added. Frittata di maccheroni is ideal as a standalone dish, a snack, or as a side to a salad. It's also a wonderful idea for a quick lunch or dinner.
Pasta frittata
The recipe is simple and requires just a few ingredients. It delights with the delicate combination of eggs and pasta blended with the distinctive flavour of cheese. It can be served warm, taken to work, and eaten cold. It's also a terrific option for a quick lunch or dinner.
Ingredients:
- 350g of spaghetti,
- 6 eggs,
- 4 tablespoons of grated Parmesan,
- 200g of provolone dolce or mozzarella cheese,
- 200g of your favourite 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 combine.
- 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!
