Saturday, June 7, 2008

Pasta Frittata

Pasta Frittata
serves 4

350g/12oz spaghetti
4 eggs
1/4 teaspoon ground black pepper
50g/2oz Parmesan cheese, freshly grated
2 tablespoons olive oil
100g/4oz mozzarella cheese, diced
2 tomatoes, diced
2 onions, chopped
50g/2oz prosciutto, sliced
2 tablespoons chopped fresh
flat-leaf parsley

• Add the spaghetti to a large saucepan of salted boiling water. Cook until al dente, drain, then cut into 2.5cm/1in lengths. Beat the eggs in a large bowl. Mix in the spaghetti, pepper and Parmesan.
• Heat the oil in a non-stick frying pan over a medium heat. Add half of the pasta mixture, spreading it out to the edges like a pancake. Spread the mozzarella in a single layer on top, then layer on the tomatoes,onions and prosciutto. Finish by spreading the remaining pasta on top and pouring any egg left in the bowl over it.
• Cook over a low heat for about 5 minutes. When the bottom has set and is golden brown, flip the frittata over. Cook, uncovered, for another 5 minutes or until the bottom is crisp and golden.
• To serve, cut into four wedges and sprinkle with parsley. Serve warm.

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