Traditional pasta frittata with small "Greek" variations I have for you here.
Nevertheless, here I will also write you the 100% traditional recipe if you want to make it exactly as they make it in Naples.
The traditional recipe is made with spaghetti (as I made it). The only substantial difference lies in the cheeses they use there. More specifically, the ingredients of the traditional recipe are: 350 gr. spaghetti, 5 slightly beaten eggs, 50 g. grated parmesan, 100 g. smoked scarmorza cheese cut into cubes, a little thyme, 50 g. chopped bacon, 35 g. olive oil, 100 gr. milk, 1 clove of garlic.
In my recipe I used shredded mozzarella instead of parmesan and feta instead of smoked scarmorza cheese. I also didn't use bacon because I'm a vegetarian. All other ingredients were used.
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Pasta Frittata from Naples
Ingredients
- 350 gr. spaghetti
- 5 eggs
- 50 gr shredded mozzarella
- 100 gr. feta cheese
- thyme
- 35 ml olive oil
- 100 ml milk
Instructions
- Start by boiling the spaghetti in salted water according to the instructions on the package. Drain them.
- In the meantime, beat the 5 eggs. Pour in some salt and some black pepper, thyme, the feta cheese and milk. Stir it up.
- Σε αντικολλητικό τηγάνι ρίξε το ελαιόλαδο. Μόλις ζεσταθεί ρίξε μέσα τα σπαγγέτι. Ανακάτεψε καλά και ρίξε από πάνω το μείγμα αυγού. Σκέπασε και μαγείρεψε για 15 λεπτά. Ξεκαπάκωσε και ρίξε από πάνω την τριμμένη μοτσαρέλα. Σκέπασε πάλι και μαγείρεψε για ακόμα 5 λεπτά.
- Turn your frittata on the other side and cook uncovered for another 5 minutes. Transfer to a large plate and let cool slightly before slicing.
- Να σημειώσω ότι τρώγεται καλύτερα την επόμενη μέρα.
Notes
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