Frittata di Maccheroni

eggshells

There are few things that are more Neapolitan than a Frittata di Maccheroni, maybe Pulcinella, but this is a dish that defines a culture. Using leftover pasta, mixing it with eggs and frying it up into a frittata, not letting a thing go to waste.

pasta with eggs frittata mix

My husband often complains that only Neapolitans like fritatta di maccheroni, and was surprised when I thought that it was delicious. Most of our Italian friends who aren’t from Naples turn their noses up at it. Arthur Schwartz wrote a very telling blurb about it in his cookbook Naples at Table:

I’ve heard Italians from other regions make jokes about how Neapolitans love their frittatas of pasta – “those poor people whose cuisine is so limited and who eat so much pasta they even put it in their omelets.” It’s a point not well taken in Naples, where the pasta frittata is instead considered a stroke of Neapolitan genius: “We clever people who can take just a few eggs, some bits of cheese, and leftover spaghetti and make such a glorious dish.”

I too think it is a stroke of genius.

frittata di maccheroni

The best frittata are made with a tomato based short pasta, but you can really make one with any pasta that you have left over, like the linguini with artichokes that you see in the pictures. We often cook up a quick tomato sauce and a half pound of pasta just to make a frittata.

frittata di maccheroni frittata di maccheroni

Frittata di Maccheroni

  • leftover pasta
  • eggs (the quantity depends on how much pasta you are making, for a 1/2 pound of pasta use 3 eggs, you don’t want it to be too eggy, though enough to bind the pasta)
  • 1/4 cup of grated parmiggiano (you don’t want to waste the good stuff, you can use the grated cheese product in the green can)
  • 2 tbsp extra virgin olive oil
  • salt to taste

Mix the leftover pasta in a bowl with the eggs and the grated cheese. When it is well blended add it to a non-stick pan with the two tablespoons of oil in it. The size of the pan will depend on the amount of pasta that you are using, you want the frittata to be about an inch high in the pan, if it is too thin it will break apart when you flip it.

Heat the frittata covered over medium heat, you don’t want to pre-heat the pan before adding the pasta mix. After about 10 minutes shake the pan to make sure that it doesn’t stick. It should be well-browned on one side after about 15 minutes.

Place a plate on top of the pan and reverse the frittata so it falls onto the plate, you can also do this with the pan’s lid if it is fairly flat and not bowl-like. Slip the frittata back into the pan and cook the other side for about 10 minutes, until it browns.

Transfer the frittata onto a plate that is lined with paper towels to soak up the oil, sprinkle with salt and place paper towels on top, pressing with your hands to soak up any additional oil.

It is best served at room temperature, but still tasty hot if you can’t resist. My husband and I also like it a little burnt, like a good grilled cheese sandwich.

frittata di maccheroni

Advertisements

~ by italicious on February 14, 2009.

9 Responses to “Frittata di Maccheroni”

  1. Deliciously warm Blog! I feel like I’m getting fat reading the entries!

  2. This is incredibly good…an Italian friend (not sure if from Naples) made this for us last night. Unreal. AND it was just plain pasta, no sauce. Best mac and cheese. Ever.

  3. That looks amazing! I’ve been living in Italy over 10 years and have never even heard of frittata di maccheroni. That’s probably because I live in Milan. Will have to try it someday.

  4. I was asked for the breakdown of costs for a fritatta, this is an estimate from a simple tomato sauce and 1 lb. box of pasta.

    1 box of pasta = $1.50
    1/2 35 oz. can stewed tomatoes = $2.00
    1 clove of garlic = $0.03
    4 eggs = $1.50
    grated cheese = $0.25
    2 tbsp. extra virgin olive oil = $0.28
    TOTAL = $5.56

  5. My sister once sent me a similar recipe to try out, but it didn’t have the sauce. I think this is a great use of leftovers.

  6. This looks great-I have heard about pasta in frittata but never tried it. I like that it utilizes leftovers to make a new dish. Can you include an estimate of how much it would cost to make, either in the recipe or just add to your comment on my page? Thanks so much!

  7. The first time I ever met my sister’s mother in law, she made this dish for a starter and I thought I had died and gone to heaven! I love pasta, and am not a huge fan of egg based, dishes, (oh the finickiness of me!) but fell in love with this dish in Italy and love eating it here!

  8. Zero waste pasta, I love it. Crossover between our two topics:
    http://everydaytrash.com/2009/02/15/zero-waste-pasta/

  9. […] called Italicious where she recently posted the perfect Neopolitan solution to left-over noodles: Frittata di Maccheroni. Those crafty Neopolitans.  It’s resourcefulness like this that must have seen them through […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: