With the dog days of summer upon us it’s time for a classic dish that Neapolitans love to take to the beach or to a picnic. Eaten warm or cold, it is a typical dish made on Pasquetta, Easter Monday and in fact, the first time I had Frittata di Maccheroni was at the beach on Pasquetta.
The dish originated as a way to use the leftovers from the Sunday meal. The pasta, the Sunday Ragu stretched out into a filling dish that would feed the family for another day.
Today’s cooks are just as likely to make the dish from scratch and as always, there are as many versions as there are cooks. But the tradition and memories remain constant as Giuseppe explains in his recipe for Frittata di Maccheroni.
Giuseppe’s Frittata di Maccheroni
I am often asked where my love for cooking came from. As a teenager, I became fascinated and interested in all types of cooking because in my house, there was always something on the stove or in the oven.
My passion is good food, delicious flavors and I love to mix and experiment with the variety of beautiful colors and ingredients that make Neapolitan cuisine the best in the world. The variety of beans, all of the pastas, the fresh vegetables and seafood, but the most important ingredient of all is the love that you put into preparing the dish.
I remember as a child, every Sunday my mother made the Neapolitan Ragu. It was always delicious and always plentiful, so the day after we’d make Frittata di Maccheroni with the leftovers, a ritual in all Neapolitan families.
A fried pasta dish you can make with leftovers or fresh ingredients, my recipe is a take on one of my favorite childhood memories. I hope you enjoy this recipe and I look forward to sharing many more!
1/2 kilo Pasta – Spaghetti, Linguine, Vermicelli, Bucatini, etc.
150 grams Grated Cheese – Parmigiano and Pecorino Mix
4-5 Slices Mozzarella (I use Fior di Latte – Mozzarella made from cow’s milk)
100 grams Prosciutto Cotto (Italian Cooked Ham)
Salt and Pepper
Cook the pasta al dente and drain (or use leftover pasta)
In a large bowl beat eggs with grated cheese, salt and pepper
Add pasta to egg and cheese mixture and mix through
Generously coat a large frying pan with oil
Heat the oil until it just starts to sizzle over medium heat
Layer half the pasta into the frying pan
Top with the prosciutto cotto and mozzarella
Layer the remaining pasta on top
Cook until the bottom is golden brown
Cover the pan with a lid and remove from the heat
Drain the oil and flip the frittata onto the lid
Gently slide the frittata back into the pan
Cook the other side of the frittata until golden brown