Pasta and first courses
Pasta and first courses
Neapolitan spaghetti frittatina
Spaghetti frittatina is a Neapolitan home-cooked favourite: cooked pasta is bound with egg and Parmigiano, then fried until golden. A few pieces of mortadella or salami can be added, as in Nonna Adele’s version.
From Nonna Adele’s kitchen
LET’S GET COOKING
Method
Use 100 g of cooked, drained spaghetti. If using leftovers, they must have been refrigerated promptly and kept at 4 °C or below. If freshly cooked, let the pasta cool until lukewarm before mixing with the egg.
Beat the egg with a fork and mix in the Parmigiano. Add the spaghetti and, if using, the pieces of mortadella or salami.
Heat a drizzle of oil in a small non-stick frying pan. Add the mixture and spread it into an even layer.
Cook over a moderate heat until the base is golden and the frittatina holds together. Turn it with the help of a plate or lid and slide it back into the pan.
Finish cooking the other side and check the centre with a clean food thermometer: it should reach at least 74 °C if you use leftover pasta or add cured meats; for the version with freshly cooked pasta and no cured meats, at least 71 °C. Serve straight away.
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