How to make Easter Fried Pasta

The Easter fried pasta or (Frittata di maccheroni). Eaten warm or cold, it is a typical dish made on Pasquetta, Easter Monday.

The dish originated as a way to use the leftovers from the Sunday meal.

The pasta, the Sunday Ragu stretched out into a filling dish that would feed the family for another day.

SERVINGS: Serves 2

INGREDIENTS:

• 5 eggs;
• 1 lb Pasta (Spaghetti,Linguine,Vermicelli, Bucatini);
• 1 cups of Grated Cheese (Parmigiano and Pecorino Romano mix);
• 4-5 slices mozzarella cheese;
• 4 oz Prosciutto Cotto (Italian Cooked Ham);
• salt and pepper

METHOD:

Cook the pasta al dente and drain (or use leftover pasta);

In a large bowl beat eggs with grated cheese, salt and pepper;

Add pasta to egg and cheese mixture and mix through;

Add pasta to egg and cheese mixture and mix through;

Generously coat a large frying pan with oil;

Heat the oil until it just starts to sizzle over medium heat;

Layer half the pasta into the frying pan;

Top with the prosciutto cotto and mozzarella;

Add a layer of Mozzarella and Prosciutto to the Pasta;

Layer the remaining pasta on top;

Cook until the bottom is golden brown;

Frying the Frittata;

Cook until the bottom of the frittata is golden brown;

Cover the pan with a lid and remove from the heat;

Drain the oil and flip the frittata onto the lid;

Draining the Oil;

Flipping the Frittata;

Gently slide the frittata back into the pan;

Cook the other side of the frittata until golden brown;

Cooking the other side of the Frittata;

 

VIA

Buon Mangiata!