Pasta Frittata

2015-12-05 18.28.43RECIPE #138, DAY #160

ORIGINAL RECIPE: “Frittata with Pasta,” from Essentials of Classic Italian Cooking by Marcella Hazan*

TIMING: 40 minutes,which includes boiling the pasta. It’s only about 10 minutes once the pasta is ready

DIFFICULTY: Pretty easy

TOOLS: A nonstick or cast iron skillet that can move from the stove top into the oven

COOK TYPE: Stovetop and oven (broiler)

HEALTH: As I keep saying, it’s good to eat things in moderation, including past. I try to limit my past intake, especially, since I become a bottomless pit when I eat it. This meal might be a little too much pasta with too little else, though, so I would try to surround this frittata with some healthy veggies and fruits and maybe even some more protein. To that end, it would make a great brunch offering (which frittata always does).

2015-12-05 18.32.08EXPERIENCE: Do you like eggs? It’s am important question to ask if you are about to make a frittata (or an omelette or Eggs Business, for that matter). I actually don’t like eggs. I eat eggs.

So I was reluctant to make a frittata. So reluctant, that this is the first I have made in fifteen-plus years in the kitchen. But frittatas are a foodie staple, and my sons eats eggs every single day. So, for vegetarian night this week, I actually picked up an Italian cookbook and perused all the frittatae.

Of course, the pasta one appealed the most.

In the end, we all ate this frittata. I am sure it would go over well at a brunch. I found it, well, eggy, and also a bit boring. It definitely needs something more, like a sauce. Perhaps a tomato bruschetta topping? Or some buffalo mozzarella and herbed oil? A dollop of aioli? I dunno. A smorgasbord would help.

2015-12-05 18.27.16

***

  1. Cook 1/2 pound spaghetti to al dente according to package directions, in a large pot of salted water. When it is done, drain and move to a mixing bowl, and toss with 2 tablespoons unsalted butter, 1/3 cup grated Parmesan, and 2 tablespoons chopped parsley.
  2. Preheat the broiler.
  3. When your pasta has cooled some, heat 1 tablespoon butter in the bottom of a nonstick or cast iron skillet, over medium heat.
  4. Meanwhile, beat 3 eggs in a small bowl and toss with the pasta, as well as some salt and pepper.
  5. When the butter has not yet browned in the skillet, add the pasta to the pan. Cook for 4 minutes without touching. After this, tilt the pan upward so that 1 edge is toward the burner. Cook for 1 minute, then repeat 3 more times around the circumference of the pan. With a fork, lift up the bottom of the frittata and make sure it is evenly golden brown.
  6. Move frittata to under the broiler and broil until it is likewise golden on the top.
  7. Remove frittata to a platter and cut into wedges to serve.

***

Serve with ailoi, a bowl of fresh fruit, hash browns, tomato and mozzarella salad, and melon and proscuitto bites. Maybe another veggie or two. Berry yogurt soup? Mimosas? Cold ham?

*Recipe changed from the original.

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