RECIPE #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).
EXPERIENCE: 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.
- 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.
- Preheat the broiler.
- When your pasta has cooled some, heat 1 tablespoon butter in the bottom of a nonstick or cast iron skillet, over medium heat.
- Meanwhile, beat 3 eggs in a small bowl and toss with the pasta, as well as some salt and pepper.
- 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.
- Move frittata to under the broiler and broil until it is likewise golden on the top.
- 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.