Recipes, Videos, News, restaurant review and much more ... by REAL ITALIAN CHEFS

Search

Chef Gianluca Deiana Abis: Pasta Frittata/Frittata di Pasta


Prep. time: 5 minutes

Cook Time: 10 minutes

Difficulty: 1 out of 5

Serve: 4

Ingredients:

Left-over pasta

Cheese of choice (including parmesan or mozzarella)

1 clove garlic, peeled and minced

150 grams diced pancetta

4 eggs, beaten

Salt and pepper qb

Extra virgin olive oil


Preparation:

In a large skillet, add olive oil and saute the garlic until golden color. Add the cooked pasta and saute it, stirring until it is warmed through. Add cheese, pancetta and stir a few minutes. Even out the mixture in the pan, then pour the beaten eggs over top, using a wooden spoon to "poke" at the pasta mixture to allow the eggs to penetrate through to the pan. Sprinkle with salt and pepper and cook until the bottom is firm. Slide the frittata out of the pan onto a plate, then add a bit of olive oil to the pan. Flip the frittata back into pan to cook the other side. When the egg is cooked, remove it from the pan, cut it into wedges and serve.

Chef tips:

This frittata takes leftovers and gives them new life. Any type of pasta will wor., and when served with a salad it makes a substantial lunch.

#pasta #fritatta #pastafrittata #Naplestraditions #chefgianlucadeianaabis #italiantradition #italy

Spondored by


Recipe of the day
More recipes
Ask the Chef
Follow Us
  • Instagram
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

Classes

Services

Company

Philosophy

Work with us

Contact us

News Letter

Term of use

Privacy Policy

Resources

#ZAFFERANO&CO
  • Pinterest - Grey Circle
  • Facebook - Grey Circle
  • Twitter - Grey Circle
  • Instagram - Grey Circle

© Zafferano & Co. Inc