Whenever we were doing a picnic, one person was in charge of preparing Spaghetti Frittata. So easy to share and to bring with you either at work or at school. The next day it is even tastier!
Serves: 4 people
Mamma Flora’s Tip: For a real Neapolitan touch try to use Bucatini pasta, they are thicker than spaghetti.
500gr Spaghetti or Bucatini
100gr salami or any cured meat you prefer
salt and pepper
Boil the water for the pasta, cook it al dente and drain it. Let it cool. In a bowl beat the eggs with salt pepper and parmesan. Add the spaghetti in the bowl with the eggs and stir very well so that the spaghetti and the eggs are homogeneously mixed. Cut the scamorza in thin slices. In a pan add the butter and gently melt it. Once melt place half of the mixture, add the scamorza and salami then cover with the second half of the spaghetti. Let it cook for 15-20min until the bottom becomes brown then place a dish big as the pan on top of it and flip it over without losing any liquid then slide the frittata back in (put enough strength when you flip) and cook for another 15 min. Dry with kitchen paper and serve it cut in slices.