The Authentic Italian Pasta Frittata Recipe | Local Aromas
This quick, authentic recipe for Italian frittata di pasta is the perfect solution when you have leftover pasta. This dish simply mixes the cold pasta with eggs and seasoning before cooking it in a frying pan. It's a delicious traditional dish! Watch Foodie Sisters, Benedetta and Valeria, prepare their beloved recipe for frittata di pasta before recreating it at home by yourself!
Get our Frittata di Pasta recipe here:
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Frittata di Spaghetti
Ingredienti:
5 Uova
500 gr di Spaghetti
q.b Provola -Salame
q.v Pepe Nero - Sale
q.b Formaggio grattugiato
1l Olio
Leftover pasta frittata recipe: easy to make and super delicious!
A delicious Italian recipe with spaghetti!
INGREDIENTS
Salt
500g of spaghetti
5 eggs
50g (1/2 cup) of parmesan cheese
Pepper
20g of butter
Extra virgin olive oil
100g of cheese
METHOD
Cook the spaghetti in salted water.
In a bowl add the eggs, parmesan cheese, and pepper and mix all togetherOnce the pasta is cooked, which must be al dente, season with butter and mix.
Pour over the eggs mixture and mix all together until is well combined.
Heat the oil in a non-stick pan and spread half of the spaghetti mixture. Add the cheese on top and cover with the other half of the spaghetti mixture.
Cover with lid and cook for 10 minutes. As soon as the mixture it will be compact, and a golden crust will have formed on top, turn the omelette with the help of a plat and cook for 5 more minutes.
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Tortilla de Fideos | Frittata di Spaghetti - CUKit!
Tortilla de Fideos, una receta simple y rápida para disfrutar la pasta de otra manera ????????????
Una receta muy típica en Italia, básicamente es una Tortilla hecha a base de fideos o Spaghetti llamada Frittata di Spaghetti.
Ideal para cuando quedan sobras de fideos, se les puede dar una segunda oportunidad y disfrutarlos de una manera aún más rica!!
Ingredientes
- Spaghetti 200 Gr.
- Queso Pategrás / Gouda 70 Gr.
- Queso Sardo / Parmesano 50 Gr.
- Chorizo Seco 50 Gr.
- Huevo 4 u.
- Pizca de sal
- Pimienta a gusto
*Rinde 2 porciones.
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#Tortilla #Fritatta #Spaghetti
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Spaghetti Frittata | Noodles Omelette | How Tasty Channel
Spaghetti Frittata (Frittata di Spaghetti o Frittata di Pasta o Frittata di Maccheroni) is a traditional Neapolitan Italian dish. Knowed all over the world as Noodles Omelette, it's an omelette made with leftover pasta. It borned like a leftover food recipe, so it was usually made with tomato sauce and pasta, but it also often featured cheeses and salami.
I made a traditional Italian tomato sauce with the classic soffritto (shallot or onion, celery and carrot finely minced) and basil: try it and you'll be immeditaley be transported to Italy!
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INGREDIENTS:
345g (12 oz) spaghetti pasta
4 large eggs, room temperature
60g (1/4 cup) milk
60g (2/3 cup) Parmigiano Reggiano cheese (or Parmesan cheese), grated
420g (15 oz) tomato puree
1 tbsp shallot or onion, chopped
1 tbsp carrot, chopped
1 tbsp celery, chopped
1/2 tsp sugar
extra virgin olive oil
salt to taste
black pepper
fresh basil leaves
INSTRUCTIONS:
1. In a large pan, cook over low-medium heat about 3 tbsp of extra virgin olive oil with chopped carrot, celery and shallot, until shallot is translucent: be careful to not brown the shallot!
2. Add tomato sauce, sugar and cover with a lid. Simmer over low-medium heat for about 20 minutes.
3. Add fresh basil leaves, salt to taste and cook about 10-15 minutes until thickened a bit but not too much.
4. When tomato sauce is done, remove from heat and cool down.
5. Meanwhile cook spaghetti in salted boiling water until very al dente.
6. Drain spaghetti and season with tomato sauce.
7. In a medium size bowl, beat the eggs with Parmigiano cheese, milk, pepper and salt to taste.
8. Add the egg mix into the slightly cooled spaghetti and mix until well combined.
9. Slightly heat 2 tbsp of extra virgin olive oil in a 26cm-10inch non-stick pan.
10. Place Spaghetti mix into the pan and flat it with a spatula.
11. Cover with a lid and cook over low-medium heat for 10 minutes.
12. Flip Spaghetti Frittata on the lid and cook the other side in the pan for 10 minutes without the lid.
13. Serve immediately, or cool down and cut in slices or cubes for a refreshing summer appetizer.
You can store in the fridge for about 1 or 2 days.
SPAGHETTI CARBONARA FRITTATA | Best Pasta Frittata Recipe
What do you get when you mix spaghetti carbonara and frittata? A SLICE OF HEAVEN. This spaghetti frittata will make you love carbonara even more – because now you can enjoy the flavours one slice at a time. Mixing spaghetti carbonara and spaghetti frittata will give you a slight crunch when browned just enough, along with a creamy inside, from our surprise ingredient…burrata. Stop drooling and make use of those extra eggs you have in the fridge. Spaghetti frittata di carbonara can be enjoyed hot or cold making it a great dish for any season.
#spaghettifrittata #spaghetticarbonara #pastafrittata
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SPAGHETTI FRITTATA CARBONARA - Leftover Pasta Frittata
INGREDIENTS:
300g/10.5oz pasta (choose from: spaghetti, bucatini or linguine. My recipe uses: Fileja Calabrese)
6 farm fresh/organic eggs
200g/7oz chopped guanciale (Pig Jowl OR Pancetta)
200-300g/7 – 10.5oz pecorino cheese
1 large burrata
Rock Salt
3L water
Pepper
Extra virgin olive oil (EVOO)
METHOD:
1. Start making spaghetti frittata by boiling 5L water on the stove in a large pot.
2. Once the water comes to a boil, add a few pinches of rock salt and allow it to dissolve.
3. Next, cook your choice of pasta for the desired cooking time, strain it, then add it to a mixing bowl to cool slightly.
4. Drizzle some EVOO over your pasta and mix through gently using a set of tongs.
5. While the pasta for your spaghetti frittata is cooling, get a medium size fry pan, put in on the stove at a medium to low heat and add 3 tablespoons of EVOO.
6. When the oil has started to warm up, add the guanciale and leave to simmer and brown – this will be the perfect texture for your spaghetti frittata di carbonara! This should cook in 5-7 minutes.
7. It’s time to get the oven ready! Pre-heat the oven to 180 degrees celcius/356F.
8. Next, grab a mixing bowl and add 6 eggs, pepper and pecorino cheese. Combine these ingredients really well before adding the cooked guanciale and mixing this through too.
9. Now, add the pasta into the egg mixture and combine using a set of tongs. Make sure the egg is smothering every strand of pasta and the guanciale is spread right through.
10. Place the pan you cooked the guanciale in, back on the stove at a medium heat and add half of the spaghetti frittata mixture to it.
11. Break up the creamy burrata into pieces and add them to the centre, before covering them with the other half of the pasta
12. Place this in the oven, leaving the temperature at 180 degrees celcius/356F and leave to cook for 30 minutes.
13. After this time, remove the pan of spaghetti frittata from the oven, and place a large flat plate over the top. You must use this, to flip it onto the other side, and then place it back in the pan and back in the oven for another 3-5 minutes.
14. Once it is ready, flip it again so the golden brown side is on top.