Food Memories: "Frittata di pasta" – a vintage, thrifty Italian recipe - Food&_ | Food, Stories, Rec

Name: Food Memories: "Frittata di pasta" – a vintage, thrifty Italian recipe - Food&_ | Food, Stories, Rec
Ingredients: Leftover pasta; Eggs (happy hens, the fresher the better, etc. etc.); How many: count 1.5 per person; if it's just you, just do 2 (cooking burns calories); Cheese: finely grated Parmigiano or Grana Padano are strongly recommended for the wonderful umami flavour they impart to the dish and for the extra crunchy crust they form. "Parmesan" is forbidden.; Optional: another cheese cut in small cubes or grated in larger chunks; you can get creative with leftovers here, any non watery, melty cheese from Cheddar to dry mozzarella will do.; How much: the idea is to have a bit of cheese every other bite, not to have a cheese pie, so use your judgment. For the grated cheese, a heaped tablespoon per egg.; Salt, pepper and spices: if you wish to add an extra kick go on but don't be heavy handed. I added a tiny bit of turmeric (not at all Italian) and chili flakes.

foodand.co.uk

"Pasta" and "leftovers", ce sont deux mot qui vont tres bien ensemble… NO, NOT REALLY. If you ask any Italian Mamma or Grandma, they will always, always

View full recipe on foodand.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodand.co.uk.

Share this recipe:

Cooking tools:

Ingredients

Leftover pasta
Eggs (happy hens, the fresher the better, etc. etc.)
How many: count 1.5 per person; if it's just you, just do 2 (cooking burns calories)
Cheese: finely grated Parmigiano or Grana Padano are strongly recommended for the wonderful umami flavour they impart to the dish and for the extra crunchy crust they form. "Parmesan" is forbidden.
Optional: another cheese cut in small cubes or grated in larger chunks; you can get creative with leftovers here, any non watery, melty cheese from Cheddar to dry mozzarella will do.
How much: the idea is to have a bit of cheese every other bite, not to have a cheese pie, so use your judgment. For the grated cheese, a heaped tablespoon per egg.
Salt, pepper and spices: if you wish to add an extra kick go on but don't be heavy handed. I added a tiny bit of turmeric (not at all Italian) and chili flakes.