Italian frittata: Transforming leftovers into culinary delight
Italian cuisine is renowned for its pasta, and it's more than just bolognese or carbonara. This recipe is perfect for using up leftover pasta in your fridge. It might appear simple, but Italians truly adore it.
Who hasn't cooked enough pasta to serve an army? Let them be the first to toss spaghetti at the wall. Resourceful Italian homemakers have their own way of handling it. They open the fridge, take out a few ingredients, and transform old pasta into a completely new, delicious dish. Nothing goes to waste, and the neighbours can even hear the contented murmurs of the family.
The Italian way to use leftover pasta
Frittata di maccheroni is a dish that perfectly captures the spirit of Neapolitan cuisine. It is very simple, yet incredibly tasty and filling. Its origins date back to times when food wasn't as plentiful as it is today, and all leftovers were utilized. Frittata di maccheroni is often prepared as so-called "dry provisions," such as when taking a trip to Vesuvius – it tastes great cold and does not require special storage.
The key 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 waiting to be used is added. Frittata di maccheroni is ideal as a standalone dish, a snack, or a side to a salad. It's also a fantastic idea for a quick lunch or dinner.
Pasta frittata
The recipe is simple and requires just a few ingredients. It delights with the lightness of eggs and pasta combined with the distinctive taste of cheese. It can be served warm, taken to work, and eaten cold. It's also a great option for a quick lunch or dinner.
Ingredients:
- 340 g of spaghetti,
- 6 eggs,
- 4 tablespoons of grated parmesan,
- 200 g of provolone dolce or mozzarella cheese,
- 200 g 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 let it cool. 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 well.
- Incorporate the pasta, diced cured meats, and mozzarella into the egg mixture and mix thoroughly.
- 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 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!
