“Hai finito tutto?!”
“Did you eat it all?!”
Every Italian kid has probably heard this phrase one too many times. It was never clear to me whether the priority was making sure nothing went to waste or feeding me for fear I might lose weight and stop growing. I guess it was a bit of both. Feeding your kids is unquestionably a universal instinct, however, I would argue that Italian mothers are among those who bring it to a whole new level. Cooking for a family while trying to overfeed them necessarily leads to leftovers and leftovers require ingenious solutions to avoid waste! My father’s, and mine not so coincidentally, favorite food recycling concoction is frittata with pasta. How many times have you found yourself throwing out a perfectly good batch of pasta because you overestimated your guests’ eating capacity, or underestimated how much was in your hand before you threw it in the boiling water? With this recipe in your book you can gladly put an end to pasta waste and if you (like me) become a real fan, you might find yourself throwing in a little extra pasta on purpose hoping there will be some left over to make FRITTATA!
Throughout the years I have found myself making frittata with any kind of pasta, even pasta with seafood. The rule of thumb is: if your pasta was good the frittata will be too. If it was not that great there’s even a chance the frittata will be better! Long pasta is the more classic version but short pasta works as well… do not be afraid to experiment and venture outside the norm. For your first try I suggest using spaghetti or vermicelli al pomodoro or zucchini.
Ingredients for 2-3 people:
Leftover Pasta 200gr
3 medium size eggs
Optionals: Parmigiano, pecorino, speck
- Break the eggs in a bowl and mix them up – add a pinch of salt and pepper
- Drizzle some olive oil on a pan
- Place the pasta in the pan on medium / high fire and spread evenly
- Pour mixed eggs into the pan making sure they evenly spread to mix with the pasta
- After the first minute, cover the pan with a lid to allow the upper surface to cook well enough to become nice and firm – this is essential when you need to flip it to the other side.
- Let it cook on medium / high for 10 – 15 minutes (this varies depending on how moist the original pasta is). The secret to frittata di pasta is making sure that it cooks well on the sides to make a nice crunchy crust. Do not be afraid to overcook it (unless you smell something burning you’re fine).
- Check that the bottom is golden brown by lifting the frittata with a spatula and the top is firm, then flip – take my advice and don’t try flipping in the air, more often than not it ends in disaster! Instead, check that there isn’t any excess oil in the pan, put on some oven gloves and flip the frittata onto the lid of the pan with one swift move, place the pan back on the stovetop and slide the flipped frittata onto the pan.
- Cook thoroughly
- Place the frittata on a plate and serve! Alternatively, you can cover it with a cloth and let it cool down and then store in the fridge where it will last for up to 4 days. You can eat it cold or warm it up later.