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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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.
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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
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HOW TO MAKE: Frittata di Pasta or Pizza Pasta | David Rocco's Recipes
Hey guys!
Today I'm showing you how to make one of my favourite recipes! This one is a classic and it's so easy to make!!!
Ingredients:
Leftover bucatini pasta, 120g
Vegetable Oil, 1/2 cup
Eggs, large 2
Pecorino or Parmigiano Regiano, 1/2 cup
Salt
Pepper
Preparation:
In a large mixing bowl add eggs, Parmigiano Reggiano or Pecorino, salt and pepper and whisk well. Take your leftover pasta, (you can use any cut of leftover pasta that was prepared with a simple tomato sauce) and add to the beaten egg mixture. Make sure the pasta is fully coated.
In a frying pan, add oil and heat until very hot, add the combined mixture of pasta and egg into the hot pan with oil and flatten the pasta like a pizza. Fry until the bottom side is crispy and golden. With a plate larger then the pan, flip the pan over so the uncooked mixture is on the plate and then gently slide the uncooked side on to the frying pan and cook until bottom side is crispy and golden. About 4 - 5 min each side. Remove from pan and place on an absorbent paper towel to drain the excess oil and let cool down.
Serve warm or at room temperature.
Serves 2 people
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