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Spaghetti frittata · GialloZafferano.com

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  Speaker 1: Spaghetti frittata is a simple and tasted dish from the
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  Speaker 1: Neapolitan tradition. It is rich, golden and slightly crisp on
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  Speaker 1: the outside, soft and moist inside, with strands of spaghetti
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  Speaker 1: bound with eggs and cheese. You enjoy it warm or
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  Speaker 1: at room temperature for breakfast, brunch, dinner, lunch boxes, picnics,
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  Speaker 1: or quick snacks. For six servings, you need prep time
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  Speaker 1: ten minutes, cook thyme twenty minutes. Ingredients three hundred fifty
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  Speaker 1: grams of spaghetti, five eggs, one hundred grams of whole milk,
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  Speaker 1: fifty grams of parmigiano reggiano cheese grated, one hundred grams
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  Speaker 1: of smoked scamorza cheese, fifty grams of smoked pancetta, one
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  Speaker 1: sprig of thyme, one clove of garlic, extra virgin olive oil,
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  Speaker 1: as kneaded, one pinch of black pepper, salt, as kneaded. First,
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  Speaker 1: fill a large pot with water, add salt, and bring
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  Speaker 1: it to a boil for the pasta while the water
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  Speaker 1: reaches the boil, prepare the filling. Dice the smoked panchetta,
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  Speaker 1: Dice the smoked scamorza cheese as soon as the water boils,
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  Speaker 1: add the spaghetti. Cook the spaghetti until very firm to
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  Speaker 1: the bite. While the spaghetti cooks, take a large bowl.
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  Speaker 1: Break the eggs into the bowl. Add the thyme leaves
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  Speaker 1: without the stem. Add the whole milk, Add salt and
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  Speaker 1: the pinch of black pepper. Add the grated Parmigiano regiano cheese.
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  Speaker 1: Mix well with a whisk or fork until you obtain
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  Speaker 1: a smooth, even mixture. Add the diced smoked panchetta and
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  Speaker 1: the diced smoked scamorza cheese to the bowl. Mix again
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  Speaker 1: so that the filling distributes evenly in the egg mixture.
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  Speaker 1: When the spaghetti is cooked very firm to the bite,
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  Speaker 1: drain it and place it in another bowl. Season the
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  Speaker 1: hot spaghetti with a drizzle of extra virgin olive oil
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  Speaker 1: and mix so that it does not stick together. Add
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  Speaker 1: the seasoned spaghetti to the egg and cheese filling. Mix
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  Speaker 1: carefully until all the pasta is well coated with the mixture.
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  Speaker 1: Take a flared round pan about thirty centimeters wide at
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  Speaker 1: the top and twenty six centimeters at the bottom. Pour
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  Speaker 1: in a little extra virgin olive oil. Add the peeled
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  Speaker 1: clove of garlic. Heat the oil and brown the garlic
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  Speaker 1: until it releases its aroma. Remove the garlic clove from
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  Speaker 1: the pan. Pour the spaghetti and egg mixture into the pan.
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  Speaker 1: Spread it evenly with a spatula so that it covers
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  Speaker 1: the entire base. Cook over high heat for one minute
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  Speaker 1: so that the base sets and begins to brown. Then
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  Speaker 1: lower the heat, cover the pan with the lid, and
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  Speaker 1: cook for fifteen minutes. After this time, prepare to turn
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  Speaker 1: the frittata. Shake the pan gently to check that the
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  Speaker 1: frittata has detached from the bottom. Place a plate with
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  Speaker 1: the same diameter as the pan upside down on top
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  Speaker 1: of the frittata. Hold the plate and the pan firmly together.
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  Speaker 1: Turn the pan upside down so that the frittata rests
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  Speaker 1: on the plate. Slide the fritata back into the pan
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  Speaker 1: with the uncooked side facing down. Cook uncovered for another
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  Speaker 1: five minutes until the second side is golden and the
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  Speaker 1: center is set. When both sides are golden and the
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  Speaker 1: fritata is firm, turn off the heat. Let it rest
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  Speaker 1: for a short moment, then slide it onto a serving plate,
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  Speaker 1: cut it into wedges, and serve it warm or cold,
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  Speaker 1: according to your taste. You keep any left over spaghetti
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  Speaker 1: frittata in the refrigerator for up to two days. You
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  Speaker 1: do not freeze it so that the texture stays soft
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  Speaker 1: and pleasant.