The perfect pasta for your happy picnics!
It can be prepared in advance and brought whole or
already portioned in the picnic basket. The great thing about this recipe is
that you can use it as an 'emptifier' and fill it with whatever you like.
Frittata di pasta is a typical Easter lunch dish, but
it is so good that we can enjoy it all year round!
Here is the recipe for 4 people
·
350 g long Caserecce
·
5 eggs
·
4 slices of provola cheese cut quite
thickly
·
5/6 slices of Calabrian soppressata (sweet
or spicy according to taste) cut fairly thickly
·
50 g grated Parmesan cheese
·
Salt to taste
·
EVO oil
· Pepper to taste
Method:
We boil the pasta in plenty of salted water. Once
cooked, drain the pasta and stop cooking under cold running water. We then
transfer it to a bowl and dress it with a little oil to prevent it from
sticking.
Then add the eggs, Parmesan cheese, provola cheese and
soppressata cut into chunks, and a good grinding of black pepper. Mix
everything together well.
In a frying pan, heat a generous amount of extra
virgin olive oil.
When it is hot, pour in the pasta. Heat over a
medium-high flame and let it cook, checking with a spatula that it does not
burn.
When it has formed a nice golden crust, turn it over
with a lid and let it cook on the other side.
Once crispy and golden, we can turn off the heat.
It is good hot, warm, but also eaten cold.
For a vegetarian version, replace the salami with
vegetables of your choice, such as peas, courgettes and aubergines, previously
sautéed in a pan with a little onion and a drizzle of oil.