A "frittata di maccheroni”, pasta frittata, A typical recipe from Naples, it is one of those wildcard dishes: quick and tasty, using the pasta left over from the previous meal.
For the more traditional, the frittata (or omelet) must be made with spaghetti. But any type of long folder can be used. Over the years, this dish has become Neapolitans' favorite lunch on picnics, at the beach or in the mountains.
In the gastronomic markets of Naples, it gained the name “Giri di Pasta”. And it’s a hit with locals and tourists.
Check out the recipe:
3 eggs
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150 to 200 g of ready-made spaghetti
2 tablespoons of butter or olive oil
2 tablespoons of parmesan cheese
salt and black pepper
Preparation
In a bowl, add the spaghetti (or any other type of pasta) with a spoonful of butter, parmesan cheese and stir.
In a bowl, beat the eggs with salt and pepper and once it is well mixed, add it to the dough and mix well.
In a frying pan or omelette pan, melt the rest of the butter and when it stops foaming, pour in half the dough.
Let it fry until it is firm (on average about 3 minutes over low heat).
With the help of a plate, turn it over so that the other part is fried (on average about 2 minutes over low heat).
Unmold and serve.
Tip: You can vary the filling according to your preference.
