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Spagetti Fritatta al Pomodoro |
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written
by Paul Lang / 07.04.2004 |
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Recipe Name |
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Spagetti Fritatta al Pomodoro
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Category |
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Primo (serves 4)
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Ingredients |
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1/2 lb. spagetti, dry store bought works even better
salt
Butter, 2 tbl. for spagetti, 1 for frittate
1/3 cup parmigiano-raggiano
2 tbl. chopped parsley
2 tbl. olive oil
2 tbl. chopped onion
1/2 cup diced plum tomatoes
1/2 cup mozzarella diced extra fine
1/2 cup boiled ham diced very fine
3 eggs
pepper
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Instructions |
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1. Cook spagetti al dente, drain it and toss with 2 tbl. butter, parmigiano, and parsley
2. Cook onion in olive oil until brown, then add tomato and salt, cook for 20 min, until oil floats free of tomato
3. Mix mozzarella and ham with cooled tomatoes, spoon off oil
4. Add spagetti, salt, and pepper to beaten egg and mix it up
4. Turn on your broiler (oven set to high heat)
5. Put 1 tbl. butter in skillet over medium heat, Just before the butter darkens pour half the spagetti into saucepan and spread it evenly
6. Make a layer with the tomato sauce, add the rest of the spagetti, cover it, and let it cook for 4 more minutes.
7. At this time began tilting the pan and cooking the corners of the pan in order to create a crust on the spagetti. After you have completely rotated the pan to creat an even crust on the bottom edge.
8. Now use the broiler to create a crust on the top of the spagetti as well.
You can plop the spagetti pie out onto a plate and serve like a pie
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Story |
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There I was thumbing through the Essential Guide to Italian Cooking, muttering "something easy" to myself, when I find this recipe that keeps getting better. Not only is it recommended that one uses store bought spagetti, but it is also quite simple. This is a basic fritatte that can altered or filled with just about anything. And it is so simple that by making it once, the recipe is forever stored in your head. Truly fritatte was created during a time of wisdom.
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