I have a confession to make, as a child I thought canned soups were the ultimate. Not all soups mind you, there were a few favorites and Progresso Chickarina was definitely at the top of the list. Chickarina soup, with those tasty tiny meatballs was so different than any homemade soup I was accustomed to. I mean tiny meatballs in chicken broth with diced carrots, celery and pasta pearls – come on, it had to be good. Although prepared foods were certainly the rage in many households at the time, my Mom never relied on them. For some reason Progresso products were viewed as being acceptable; it wasn’t difficult to understand that the name, Progresso was an Italian name representing something familiar….
Spaghetti Frittata – Frittata di Spaghetti
One of those days was it? Long hours, it’s dark and cold and you are exhausted; too weary to stop at the market to pick up a few things. Allora, you have some leftover pasta in the fridge from the weekend, there is hope… Spaghetti Frittata or Frittata di Spaghetti is only minutes away and a home cooked dinner will be served tonight.
One thing all Italians agree upon, regardless of where they are from – food is not to be wasted. Leftover spaghetti can be reinvented to make a second family dinner with just a few fresh eggs and some grated cheese.
Yesterday’s spaghetti can be of just about any preparation, Marinara & Aglio Olio work especially well. The refrigerated spaghetti should be at room temperature or gently reheated before you begin. Some recipes for Spaghetti Frittata have you flip the frittata to brown the top; after a long day that the last thing I want to do is flip anything in a skillet. A quick run under the broiler and Spaghetti Frittata browned and ready to serve.
Pair Spaghetti Frittata with a nice salad or a side of vegetables and dinner is served.
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Spaghetti Frittata - Frittata di Spaghetti
Prep time
Cook time
Total time
A quick and easy way to turn last night spaghetti into this evening’s dinner.
Author: Paula Barbarito-Levitt
Serves: 4 as a main course, 8 as an appetizer
Ingredients
- 8 ounces of leftover cooked spaghetti at room temperature
- 1 Tbs. olive oil
- 4 large organic eggs, lightly beaten
- ⅔ cups Parmigiano, grated
- Freshly ground black pepper
- Chopped Italian parsley leaves for garnish if you like
Instructions
- Be sure to have the leftover spaghetti at room temperature before beginning; a gently warming in the microwave is perfectly fine to take the chill off.
- Heat the 1 tablespoon of olive oil in a heavy oven proof skillet over medium-high heat; I generally use a well seasoned cast iron skillet for my frittatas.
- Preheat the broiler to high heat with the oven rack at the top third shelf.
- Season the lightly beaten eggs with some freshly ground black pepper and ⅓ cup of the grated Parmigiano. Combine well and pour over the leftover spaghetti making sure to coat all of the strands with the egg mixture.
- Transfer the eggy strands of spaghetti into the preheated skillet, turning the heat to medium. Cook for 4 to 5 minutes until the bottom is golden and the egg is mostly cooked.
- Sprinkle the remaining ⅓ cup of Parmigiano over the frittata and place the skillet under the broiler until the top is nicely browned.
- The frittata may be served hot or at room temperature. Sprinkle with a bit of chopped parsley if you like.
Lentil Soup – Zuppa di Lenticchie
Every culture has symbolic rituals surrounding the beginning of a new year, most of which focus on good health and prosperity; Italians are no different. New Year’s Eve marks a special celebration for Italian families; whether referred to as La Festa di San Silvestro, Sera di Capo di Anno or simply Trent ‘Uno – food is center stage. Family and friends gather round the table to recall the blessings of the past year while looking ahead optimistically. There are regional specialties typical of local areas, but most Italian celebrate with one important ingredient, lentils. The tiny round legumes symbolize coins and are a sign of good fortune in the year to come; it is said that the more you eat, the richer you will become. More often than not, the lentil dish includes cotechino, a large sausage, or a zampone, stuffed pig’s trotter representing the richness of life in the coming year.
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Baccala Mantecato – Creamed Codfish
Baccala Mantecato, translated as mashed or worked cod, is a Venetian classic available throughout the year and typically served at intimate neighborhood cantinas called baccari. At the baccaro, Venetians take time for some small nibbles and a glass of wine wine known as Cicheti & Ombre in the Venito. Cicheti or snacks, are generally displayed on the bar countertop in small plates and include the gambit of specialties the city has to offer. One may find fried olives, polpette (little meatball) of veal, sardelle in soar (sweet and sour sardines) and other local specialties. Cicheti is always accompanied by Ombre or shade, which is a glass of wine enjoyed away from the sun; a moment to set aside the worries of the day….
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