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 super easy recipe.
Recipe for “Maccarunə Carrati” Frittata with aged pecorino cheese
- Author’s Recipe: Appetibilis Team
- Category: finger food, secondi
- Cuisine: Italian, Abruzzo
- Keywords: frittata, spaghetti alla chitarra, leftovers, zero waste
- Servings: 4 portions
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Difficulty: Easy
- 300 g spaghetti alla chitarra leftover
- 4 eggs (medium size)
- 30 g grated aged pecorino cheese
- 2 tbsp oil
- Mix the eggs with pecorino, fold in the pasta (eventually adding couple of spoon of leftover sauce or condiments).
- Heat the oil in a frying pan with high sides, pour the mix and fry it with a lead-on (at medium/low 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 it and can be eaten with your hands. It’s a great sort of finger food, so satisfying!
It can be done also in the oven: 30 minutes at 180 °C should do.
About “Spaghetti alla chitarra” and… Buon Appetibilis!
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