Once upon a time, when the zero-waste attitude was an integral part of our living, there was “la frittata di maccheroni”.
There are no particular recipes for this one-dish meal, usually made out of pasta leftovers with its sauce, beaten eggs and, eventually “aggarbato” with cheese (usually the grated crust of aged-old pecorino).
Notes: Aggarbato comes from the Neapolitan verb aggarbare, it means to fix something, by improving it, to achieve the tastiest result possible with whatever you have available 😉
Here’s a supe easy recipe.
Frittata di “Maccarunə Carrati” with aged pecorino cheese
- Pasta leftover: 300 g
- Eggs: 4 (medium size)
- Pecorino: 30 g
- Oil 2 tbsp
- Mix the eggs with pecorino, fold in the pasta (eventually adding couple of spoon of its sauce).
- Heat the oil in a frying pan with high sides, pour the mix and fry it with a lead-on (at medium heat), for about 15 minutes per side.
- Check often and, mid way, very carefully turn the frittata upside down.
- Serve it warm, it’s easy to slice and can be eaten with hands, it’s so satisfying!
It can be done also in the oven: 30 minutes at 180 °C should do.
About “Spaghetti alla chitarra” and… Buon Appetibilis!
PS: #dilloinitaliano – della serie “non si butta niente”