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Neapolitan Pasta Frittata:
Frittata di Maccheroni

What's the big idea?

Naples is famous for its pasta, but apparently all types and shapes of dried pasta are referred to as "macaroni" in the Neapolitan region. So although this dish is called "Frittata di Maccheroni, it can be made from any type of pasta. In fact it is made with leftover pasta from a previous meal, regardless of what type of sauce it was cooked/served with. So it's a great way of using up leftover pasta and vegetables, but the recipes I have found are very vague as to actual quanitities - I guess it just depends how much you have left over!

Shopping List

Here's the list of what you need:

  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, peeled and minced
  • Left-over pasta, including any sauce it might be coated with
  • Left-over cooked, chopped vegetables, e.g. spinach, courgettes (zucchini) or aubergines (eggplant) work well
  • Cheese of your choice (but we'd suggest a combination of parmesan and mozzarella)
  • 150g diced ham
  • 4 eggs, beaten
  • Salt and pepper

What To Do

  • Heat 2 tablespoons of the oil in a large frying pan, and fry the garlic until golden
  • Add the cooked pasta and fry it, stirring until it is warmed through
  • Add the vegetables, cheese and ham, and stir for a few minutes
  • Spread the mixture out evenly across the bottom of the pan, then pour the beaten eggs over the top
  • Do not stir, but shake the pan occasionally to allow the eggs to penetrate through to the pan
  • Sprinkle with salt and pepper and cook until the bottom is firm
  • Slide the frittata out of the pan onto a plate, then add a bit of olive oil to the pan
  • Flip the frittata back into pan to cook the other side. When the egg is cooked, remove it from the pan, cut it into wedges and serve

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