FRITTATA DI MACCHERONI (Easter Fried Pasta)


Eaten warm or cold, it is a typical dish made on Pasquetta, Easter Monday.

The dish originated as a way to use the leftovers from the Sunday meal.

The pasta, the Sunday Ragu stretched out into a filling dish that would feed the family for another day.

 

 

SERVINGS:2

INGREDIENTS:

  • 5 eggs;
  • 1 lb Pasta (Spaghetti,Linguine,Vermicelli, Bucatini);
  • 1 cups of Grated Cheese (Parmigiano and Pecorino Romano mix);
  • 4-5 slices mozzarella cheese;
  • 4 oz Prosciutto Cotto (Italian Cooked Ham);
  • salt and pepper

 

 

Method

Cook the pasta al dente and drain (or use leftover pasta);


In a large bowl beat eggs with grated cheese, salt and pepper;


Add pasta to egg and cheese mixture and mix through;

Frittata di Maaccheroni alla Napoletana - Pasta, Cheese and Egg Mixture

Add pasta to egg and cheese mixture and mix through;

Generously coat a large frying pan with oil;


Heat the oil until it just starts to sizzle over medium heat;


Layer half the pasta into the frying pan;


Top with the prosciutto cotto and mozzarella;

 

Frittata di Maccheroni alla Napoletana - Adding the Mozzarella and Prosciutto

Add a layer of Mozzarella and Prosciutto to the Pasta;

Layer the remaining pasta on top;

Cook until the bottom is golden brown;

Frittata di Maccheroni alla Napoletana - Frying the Frittata

Frying the Frittata;

Frittata di Maccheroni alla Napoletana - Cook until Golden Brown

Cook until the bottom of the frittata is golden brown;

Cover the pan with a lid and remove from the heat;

Drain the oil and flip the frittata onto the lid;

Frittata di Maccheroni alla Napoletana - Draining the Oil

Draining the Oil;

Frittata di Maccheroni alla Napoletana - Flipping the Frittata

Flipping the Frittata;

Gently slide the frittata back into the pan;

Cook the other side of the frittata until golden brown;

Frittata di Maccheroni alla Napoletana - Cooking the other side of the Frittata

Cooking the other side of the Frittata;

Buon Appetito!

 

 

 

VIA

 

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