In: All Recipes recipes8 June 2011
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Pasta Frittata is a classic of Neapolitan cuisine, we call it frittata di maccheroni (in Italian, frittata di pasta). It was born as a way to use the leftover pasta, but it has now become a proper recipe: we make it, maybe with a salad, as a single course, both at lunch or dinner, or even on the occasion of trips, hikes and picnic.
Somebody makes it plain, somebody else “red” (with tomato sauce), and you can use rigatoni, vermicelli, or bucatini, with or without diced ham and cheese, or whatelse you have in the fridge… This is the classic recipe of my family: we make it plain, just with egg, parmesan, salt and pepper (and some milk, to have a softer inside)… delicious!

Ingredients for 4 servings:
350 g of vermicelli
5 uova
50 g of grated parmesan cheese
20 g of butter
100 ml of milk
Premarin salt
black pepper
evo oil

Preparation Time: order Combivent 20 min.
Cooking Time: 20 min.
Total Time: 40 min.

How to make Pasta Frittata

Let’s start from the pasta (see the guide): cook the vermicelli in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package.

Drain the pasta quite “al dente” (it must be still a bit firm, not mushy), and let it cool down.

Beat the eggs in a bowl with parmesan, milk, salt and pepper.

Stir in the vermicelli and the butter in pieces, and amalgamate.

Warm the oil up in a non-sticky pan, put the pasta inside, and quickly level it. Cook the first side till nicely golden brown.

When the first side will be ready, turn it upsidedown (you can use a dish or lid, or two turning spatulas), and cook the other side too.

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Once ready, put it on a platter covered with some blotting paper.

Let it cool till tepid, then slice it and serve, maybe accompanied by some salad.

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