Frittata with Pasta
Have I told you I'm a little bit crazy? Maybe I don't need to. I feel I owe you, my blog reader and photo-looker-at-er, my very, very best. This has meant that, in the several months I've been blogging, I've felt compelled to make fresh egg pasta for every pasta dish I intended to blog about. You deserve nothing less, I told my crazy OCD self.
But yesterday, before going to work, I was pondering what I'd eat for dinner in the evening and browsing Hazan's Essentials of Classic Italian Cooking in search of something. I was thinking a frittata would be an easy way to use some of the need-to-be-eaten eggs in my refrigerator and I came across Hazan's recipe for "Frittata with Pasta." The recipe begins: "The most desiresable kind of pasta to use in a frittata is the dry, factory-made kind, because of its firm body . . . ." "YES!" I thought to myself—Hazan has given me a free pass. There was no way I was going to make fresh pasta and then a frittata after a day in the office and a couple of hours in the gym . . . it just wasn't going to happen. And I wanted my dinner to be something I could blog about. And I was kind-of in the mood for pasta. My free pass from Hazan meant I could have it all . . . a delicious, dry pasta-based dinner I could share with you with a clean conscience . . . because my Italian food guru said it . . . dry, factory-made pasta is "the most desiresable kind of pasta" for this dish. I love you, Marcella Hazan . . . your "Frittata with Pasta" recipe is simple and delicious—spaghetti, butter, parmigiano-reggiano, parsley, eggs and black pepper. I must note that I increased the number of eggs called for in the recipe from three to five, because three eggs seemed lost in the bowl of pasta before cooking. The recipe calls for a 1/2 pound of spaghetti. I presumed it was a half-pound dry and I eye-balled it . . . about half a box . . . and the amount of cooked spaghetti I ended up with just seemed like too much in relation to the eggs. And the recipe doesn't specify what size eggs Hazan was using. Nevertheless, with this minor modification, it was a great dinner alongside a simple salad of baby greens.
Enjoy the weekend, folks!
Mmmmm. That looks awesome! I didn't see that recipe in my Atkins diet. (must be an oversight!)
I'm so glad, FRM, that you haven't Rick Roll'd your fans!
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I may Rick Roll you yet . . . be on guard!
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I love pasta frittatas. A great way to use up leftover pasta. I like to make them and set out for guests (and me!) to pick at before dinner or a late afternoon snack. Thanks for posting, it reminds me that I have'nt made one in a while and I'm due!
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As an appetizer . . . that's a great idea!
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Now I'm itching to get that book. Based off this recipe, the black sea bass and your seal of approval, what more confirmation do I need? Besides I'm trying to do my part in keeping the economy out of recession... so I've been spending like crazy
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Do it! Do it! Buy! Buy! Buy!
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I wonder how you are able to wait long enough to take your photos - or is this the side of the frittata without the bite marks?
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The truth . . . is that as soon as I arrived home and put water on to boil, to cook the pasta . . . I ate about half of a 22 oz. tub of Kozy Shack chocolate pudding . . . so I had the patience to take a few photos of the frittata before diving into it. How's that for a dirty little secret behind FoodRockz?!
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Jamie Oliver has a similar recipe--- oohh, I must try it already... (I actually like the crunchy bits of baked pasta dishes-- I'm imagining this is very similar
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The pasta on top of this frittata definitely gets crunchy from finishing it under the broiler . . . so you'll love it!
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keep the dirty little secrets coming....you know we love em!...seriously it looks yuuuummmmy....xoxo
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I only wish I had more dirty secrets to share. My life's not nearly as exciting as yours!
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There is something about your site which makes it more porny than any other food porn site I visit. I'd visit more often but I'd go blind.
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Hmmm . . . I'm not sure if that's a compliment . . . or if you're calling me a slimy old man! I'm a glass-half-full kind-of person, so I'll take it as a compliment.
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It's definately intended as a compliment, rendered in my usual lady-like fashion.
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