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La frittata di maccheroni (Bucatini Pasta Frittata )

Luciano Pignataro (January 26, 2018)
Learn how to make your own Bucatini Frittata. Leftovers are a very important part of making a frittata. For example, a plate of pasta from the day before can become an even better meal for the next day

Let's start with a basic version of bucatini: Fried garlic, tomato, maybe a basil leaf, and bucatini cooked al dente.

And now the frittata!

Ingredients for 4 people

·       400 g of bucatini

·       1/2 can of peeled tomatoes

·       150 g of fior di latte cheese

·       100g of salami

·       Parmesan cheese

·       Extra virgin olive oil

·       4 eggs

·       Garlic

·       Salt and pepper

Preparation

·   In a skillet, add the beaten eggs, the fior di latte, and the chopped salami with a pinch of salt and pepper and a sprinkling of parmesan cheese.

·   Add the bucatini to the mixture

·  Stir carefully and then fry in a pan with olive oil until it is golden on both sides.

·  Eat it hot or cold.

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For more recipes like this ones, articles and news on Italian Food and more check the Luciano Pignataro Wine&Food Blog here  >>

For this recipe in Italian  >>

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