“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Tuscany, Italy!

Tuesday, July 10, 2012

Frittata di spaghetti (spaghetti frittata)

Waste not, want not!  Yes, spaghetti is the main base in this frittata. This is a perfect way to use up left-over spaghetti, and completely reinvents the meal from the previous day.  This is so easy and economical to make. It can be served hot straight from the oven or cut into small slices and served cold on a antipasto plate.  This is a typical Southern Italian dish, although I am not sure about the origins, I have been told Naples! Italian`s have always been super resourceful when it comes to zero food wastage, and this frittata showcases a perfect example of that.
My zia would actually cook extra pasta with the intention of making this frittata the following day, making life just that little bit easier.
I love the diverse textures, as the base has a little crunch, the the creaminess of the egg and the silkiness of the spaghetti.  I also admire the design the spaghetti makes, each slice is a mini work of art.
Next time you are thinking about throwing out your left-overs, think again!  You can make something truly wonderful.
What you need:
400 grams roughly of cooked pasta 
six organic eggs
one cup freshly grated parmesan cheese
handful of fresh flat leaf parsley (or basil leaves)
1/3 cup of extra virgin olive oil
salt and cracked black pepper
OPTIONAL:(you can also add some chunks of fresh mozzarella cheese)
How to make:
1: In a heavy based frying pan (I used a 26cm), heat the oil.
2: Add the cooked spaghetti to the pan and stir through with the oil.
3: Gently pat the spaghetti down to be even across the pan, let it heat through for about 2 minutes. This allows to form a crust
4: Whisk the eggs, add the parmesan cheese, chopped parsley and salt and pepper together.
5: Pour the egg mixture evenly over the spaghetti. Let the egg cook for about 5 minutes.  Shake the pan to make sure it does not stick.  The centre of the frittata will still be uncooked.
6: Place the pan in a pre-heated 180 degree oven for about 10 minutes.
7: Remove from the oven when the egg mixture has cooked.
8: Place a plate over pan, hold hand firmly on plate and quickly flip pan over onto plate. Serve immediately, freshly grate some parmesan on top.

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