Frittata di Pasta Napoletana (Italian Neapolitan Spaghetti Frittata) Story of the Dish A classic Neapolitan cucina di recupero dish turning spaghetti, eggs, cheese and salame into a crisp-edged, moist-centered frittata. Servings & Timing Serves 6. About 40 minutes. Ingredients 12 oz spaghetti; 8 eggs; ½ cup Parmigiano; ¼ cup Pecorino Romano; 4 oz provolone in small cubes; 3 oz salame Napoli; ¼ cup whole milk; parsley; black pepper; 3 tbsp EVOO; 1 tbsp butter. Preparation Cook

Uova alla Monachina (Italian Neapolitan Stuffed, Breaded and Fried Eggs) Story of the Dish A Campanian specialty in which hard-boiled eggs are separated, the yolks are blended with firm béchamel and Parmigiano, the egg is reconstructed, breaded and fried until crisp. Servings & Timing Serves 4, two halves per person. Ingredients 4 large eggs. Béchamel: 1 tbsp butter, 1 tbsp flour, ½ cup whole milk, 2 tbsp Parmigiano, nutmeg, salt and white pepper. Filling: cooked yolks, ⅓ cup

Discover the history of aragosta in Italian cuisine, the difference between aragosta and astice, regional traditions, cooking techniques, and wine pairings.