Frittata Pasta di Napoletana, aka Frittata Pasta
Frittata Pasta is a quick and easy no waste dish that uses up your leftover spaghetti. It is ready in ten minutes and can be customized based on what you have available to you. It yields quite a lot if you're using it as a sandwich filling and so makes the perfect lunch for a big family. Head to our website Nonnaeldacooks.com and download this recipe card free!
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Nonna's Pasta Frittata, aka Pasta Pizza or Pasta Pie (e 96)
Buon giorno a tutti. In this episode, Nonna Mia demonstrates a great use of leftover pasta to create an easy, but very delicious PASTA FRITTATA. Some people refer to this dish as a pasta pie or pasta pizza. Whatever you call it, it is a crowd-pleased; especially with the kids. Whether you prefer your pasta bianco (white) or rosso (red), you can simply mix in a few ingredients to create a much-loved meal option. To make a pasta frittata, you will need:
- about 3 pounds of cooked and sauced leftover pasta (could be with tomato, pesto, puttanesca etc)
- 5 large eggs
- 1/3 cup of freshly grated parmesan cheese
- salt and pepper to taste
- vegetable oil to coat your frying pan
In a large mixing bowl, add the 5 eggs, cheese and salt & pepper. Beat well then add in the leftover pasta. Then add in your leftover pasta. I make mine with a bucatini with tomato sauce, but use whatever you enjoy. If you prefer to make your pasta fresh, you will require about a pound of uncooked pasta. Ensure you coat the pasta well, as the egg and cheese will help to bind the pasta.
Add vegetable oil to coat the frying pan and heat until hot. I use canola oil. It is better to use a vegetable oil because it has a higher burn-point than olive oil. The higher heat helps to create a crispier, crunchier crust. If you prefer yours that way, ensure that the pan is hot enough and that you allow the frittata to fry long enough to create the crust. Over medium-high heat, I cook the first side about 10-15 minutes, until I achieve a lovely crust, then using a plate, I flip it to the other side, and allow it to fry about 5-10 min more. When I make egg frittata, I flip them in the air, but these pasta frittatas are rather dense, and the weight makes it very tricky.
Of course you could add mozzarella cheese or crumbled sausage or really whatever you prefer, but here I am demonstrating a classic pasta frittata - feel free to experiment with your favourite ingredients.
Once done, transfer the frittata to a cutting board, allow to sit a few minutes, then cut into 8 servings.
Buon appetito!
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FRITTATA DI SPAGHETTI A MODO MIO la frittata di spaghetti in padella frittata di pasta
FRITTATA DI SPAGHETTI A MODO MIO la frittata di spaghetti in padella
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Frittata di Spaghetti
Ingredienti
per 4 persone
300 gr Spaghetti
4 uova
prosciutto piselli
parmigiano mozzarella
sale pepe olio
FRITTATA DI SPAGHETTI A MODO MIO la frittata di spaghetti in padella
La frittata di spaghetti e anche la frittata di maccheroni sono piatti nati per recuperare la pasta del giorno prima ma è talmente buona che si prepara appositamente.
Una grande pentola di acqua bollente leggermente salata, per 4 persone, 300 grammi di spaghetti.
Nel frattempo in una padella antiaderente diametro 26 cm poco olio e faccio rosolare del prosciutto o della pancetta.
Frittata di spaghetti è un piatto di recupero e quindi potete mettere dentro tutti gli ingredienti che avete in frigorifero.
Nella stessa acqua degli spaghetti, se vi piacciono, metto 50 grammi di piselli surgelati.
Appena cotti gli spaghetti li tiro fuori insieme ai piselli in una ciotola grande.
Aspetto 5 minuti e aggiungo il prosciutto, 4 uova sbattute, 20 grammi di parmigiano e la mozzarella per ultima.
Nella frittata di spaghetti sono molto buone anche le zucchine o i funghi trifolati.
Mischiare bene e mettere gli spaghetti nella stessa padella del prosciutto.
Fornello fiamma bassa per 10-12 minuti. Girate la frittata di spaghetti e fare cucinare ancora 5 minuti.
Mangiate caldo o freddo, come preferite.
FRITTATA DI SPAGHETTI A MODO MIO la frittata di spaghetti in padella
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???? Die leckersten Rezepte mit Eiern. ???? Du wirst diese Rezepte lieben ????
Hallo Leute ????, heute koche ich super leckere und einfache Rezepte aus einfachen Zutaten ????. Die Hauptzutat sind Eier ???? Zwei einfache Dinner-Ideen sind perfekt für hektische Abende, an denen man nicht stundenlang in der Küche stehen, sondern etwas Leckeres haben möchte. Probieren Sie diese einfachen und köstlichen Rezepte aus und lassen Sie es mich in den Kommentaren Wie gefällt es Ihnen?! wissen. Frieden und Liebe ???? meine Freunde! Haben Sie einen köstlichen Tag! ????????
Rezept Nr. 1
Zutaten:
1 EL Olivenöl
1 mittelgroße rote Zwiebel
Mit Salz und schwarzem Pfeffer würzen
7 Eier
Handvoll frische Petersilie
100 g Mozzarella
1 EL Parmesan
1/2 TL süßer Paprika
3:46 Rezept Nr. 2
???? Das leckerste Rezept mit Eiern und Zwiebeln. ???? Du wirst dieses Rezept lieben. ???? Neues und einfaches Rezept, das Ihr Frühstück, Mittag- oder sogar Abendessen unvergesslich macht! Sehr einfach und schnell zuzubereiten und sehr lecker! Wenn Sie nach neuen Eierrezepten suchen, ist dieses Rezept genau das Richtige für Sie! Das neue Rezept wird von allen Eierliebhabern geschätzt. Mm.. so gut! Die Zubereitung ist so einfach und das Ergebnis kann sich sehen lassen! Unglaubliches Omelette-Rezept, das jeder probieren sollte. Neues Frühstücksrezept in 10 Minuten!
Zutaten:
2 mittelgroße Kartoffeln
4 Eier
2 Hähnchenfranken / Würstchen
1 große rote Zwiebel
30 g (1/4 Tasse) Parmigiano
1/2 TL Salz
1/4 TL schwarzer Pfeffer
1 EL Olivenöl
Schnittlauch
Meine Freunde, wenn Ihnen dieses Video gefallen hat, können Sie helfen, den Kanal zu vergrößern:
Bewerten Sie das Video! ???? - Ich werde mich sehr freuen und es wird die Entwicklung des Kanals unterstützen.
SCHREIBEN SIE EINEN KOMMENTAR oder stellen Sie mir eine Frage zum Rezept. Ich werde mehr als glücklich sein, Ihnen zu antworten.
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3 ways to make OVEN BAKED pasta | Perfect for leftover PASTA
Pasta is one of those items every kitchen always seems to have in stock. The unleavened, doughy foodstuff is considered the easiest food to make, yet now that many of us are in quarantine, it might be time to push your limits on what you can do with the staple.
Keep-it-simple baked pasta
Ingredients
4 eggs
400 milliliters milk
salt, pepper and other spices to taste
grated cheese, as topping (optional)
parsley (optional)
Instructions
You literally toss the pasta in a baking tin of your choice, take a bowl and add eggs. Pour the milk into the bowl and add the spices of your choice. I keep it simple with some salt and black pepper. If you want to add something green, chopped parsley works well. Now whisk the eggs, milk, spices and greens a bit so that it is well mixed and pour over your pasta. The pasta should be more or less covered in this mixture. If you think it looks a bit dry, you can always just add a little more milk. As a final but optional choice, you can add grated cheese after 20 minutes in the oven. Why wait for at least 20 minutes? Because you don't want your cheese to burn. The egg/milk ratio can vary depending on how much you have at hand. If it seems a bit too plain for your taste, you can toss in pieces of meat as well. My husband loves it when I incorporate some sausage into the mix!
Mushroom leek pasta
Ingredients
2 onions
500 grams leek
500 grams mushrooms
200 milliliters heavy cream
salt, pepper and other spices, to taste
grated cheese, as topping (optional)
Instructions
Take a big pot or pan of your choice and fry some chopped onions until their color changes. Add your chopped leeks and cook until they shrink a little. Toss in the mushrooms and pour heavy cream on top once the mixture starts to juice up. After a few minutes, add your spices and turn off the heat. Now you can simply toss in your pasta and give it a good stir. Pour this into a baking tin and place in the oven. As in previous recipes, you can top this dish off with some grated cheese after 20 minutes in the oven and just let it melt to perfection. Everything tastes better with a bit of cheese, except if you are lactose intolerant, so pay heed!
Fake lasagna
Ingredients
400 grams minced meat of your choice
2 onions
2 carrots
500 milliliters tomato sauce/crushed tomatoes
2 tablespoons butter
2 tablespoons flour
500-600 milliliters milk
salt, pepper and other spices, to taste
grated cheese as topping
Instructions
After cooking your pasta, prepare a bechamel sauce, which you can make by adding some flour into melted butter and heating it until the flour changes color slightly, before slowly pouring milk over it. Continue whisking and adding the milk until the mixture starts to thicken. You want the consistency to be pourable, essentially, so don't keep it too long.
Then with whatever meat you have lying around (or pea protein, zucchinis or eggplants, for that matter), some onions and carrots or other veggies you might want to add, make a nice filling by frying them all together. When that’s all mixed well, add some tomato sauce or tomato paste dissolved in water and mix together.
With your three main elements now ready, you can start layering as best as you can. I usually start off with a layer of the bechamel sauce, followed by pasta and topped with the meat, then follow with a layer of bechamel and repeat. This order is not required, of course. I have had the meaty version prepared with the pasta directly, as my leftover pasta began to dry out which worked just as well (perhaps even better!). The last layer should be bechamel topped off with some grated cheese. After that, simply pop in the oven, and then, it's time to dig in!
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CAST IRON WEDNESDAY/LEFTOVER PASTA FRITTATA
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Recipe
INGREDIENTS
8 large eggs
2 Tbsp. half and half or milk
1 cup cubed fresh mozzarella cheese, about 4 ounces
1/2 cup halved grape tomatoes
1/2 cup thinly sliced fresh basil
1/4 cup freshly shredded Parmesan cheese
2 Tbsp. olive oil
1 cup leftover cooked pasta (any type of pasta with or without sauce will work)
Kosher salt and fresh black pepper
INSTRUCTIONS
Preheat the oven to 350 degrees F.
In a large bowl, whisk the eggs with half and half. Stir in mozzarella, tomatoes, basil, and cheese. Season with salt and pepper to taste.
In a 10-12 inch ovenproof skillet, heat the olive oil over medium heat. Add the pasta and cook for a few minutes just to heat it up.
Pour in the egg mixture and cook until the edges begin to firm up, while drawing the cooked egg edges toward the center of the pan, letting the raw egg run to the outer part of the pan, about 5-7 minutes. You want the frittata to be halfway cooked. It will still be runny in the center.
Transfer the frittata to the oven and bake for 7-10 minutes or until cooked through. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
Remove from the oven and cool in the pan for 5 minutes, then slice into wedges and serve.
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