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Recipe of the Month: Frittata di Spaghetti (Spaghetti Frittata) | Made in Italy
Recipe of the Month: Frittata di Spaghetti (Spaghetti Frittata)

Cookbook author, photographer and blogger Emiko Davies shares her recipe for Frittata di Spaghetti, a simple, yet flavourful dish, perfect for leftover pasta.

Frittata_di_spaghetti_Emiko_Davies_IMG_4216

In Italian cuisine, leftovers are loved, not loathed, and they are used to make entirely new dishes. Leftover bread is used to thicken hearty Tuscan soups and make crostini. Leftover ragù alla Bolognese fills arancini (rice balls) and stuffed vegetables like peppers, for example. And very often, these leftovers are even better than the original as flavours have had time to mingle and deepen.

There are also clever ways to use leftover pasta, such as in this Frittata di Spaghetti. In fact, it is so good, you may want to prepare a fresh pot of pasta just as an excuse to make it. The frittata is, in itself, one of the best and fastest ways to use up leftovers on hand to create a quick, satisfying one-pan meal.

Frittata di spaghetti is often made with leftover Pasta al Pomodoro – pasta in a tomato sauce. But really any kind of leftover pasta and sauce can work, and it even works if you simply have cooked pasta without sauce. In this case, you might like to add a spoonful of pesto, a fresh tomato, diced, or fry off some pancetta, cut into strips, before adding eggs, a handful of freshly grated Parmigiano Reggiano PDO, the cooked spaghetti and some fresh herbs.

It’s the perfect one-pan meal in under ten minutes, that can be enjoyed warm or cold, sliced into wedges. Frittata di spaghetti is also an ideal portable picnic dish and great on an antipasto plate – you can even use a muffin tray to make individual portions and bake until set. What more could you ask for from some leftovers?

Frittata di Spaghetti

Enough for a simple lunch for two, perhaps with a salad, or as part of an antipasto for 4.

Ingredients

  1. 4-5 eggs
  2. A very generous handful of freshly grated Parmigiano Reggiano PDO
  3. Salt and pepper to taste
  4. 1 portion of leftover Pasta al Pomodoro (about 80 grams of dried pasta, cooked and tossed in a tomato sauce)
  5. Italian extra virgin olive oil
  6. Fresh herbs such as parsley, basil or oregano

Directions

  1. Beat together the eggs and cheese until creamy. Season with salt and plenty of cracked pepper.
  2. Oil an ovenproof frying pan generously with Italian extra virgin olive oil and place over a low flame.
  3. Arrange your spaghetti over the entire pan to cover it evenly.
  4. Allow to cook for 1 minute before pouring over the eggs – try to cover the pan evenly.

Note: If you’re making this for a picnic and you want it to be more manageable for eating with hands add an extra egg to cover the pasta.

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