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
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!
Ingredients
5 Eggs
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
Method
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
Buon Appetito!
Awww, just like my ex-mother-in-law taught me!!
Great series and wonderful post. One of my all time fave neapolitant recipes.
Baci da Roma
E xx
Grazie tante Eleonora!!! Neapolitant – I like it – maybe we should brand it LOL.
Neapolitant, that could be the next “it” word.
(typing at 1:30 am can do that)
E xx
These are so well-presented both in terms of text and photographs. He’s a natural in the kitchen and your site showcases him so well. Ultimately a book has to follow!!!?
Thanks so much Penny. Giuseppe is definitely a natural in the kitchen 🙂 And who know what the future will bring LOL.
Oh my God this looks so good and i`m sure that it is delicious too. I think that this is a easy recipe so i will give it a try, thanks a lot for sharing.
I loooooove frittata di maccheroni! My mother always used to cook it for me… it’s very tasty! 🙂
Congratulations for your blog, i’m find it very interesting! I was born in Naples but unlickily i’ve never lived there… i like a lot to see all these beatiful photos and posts about my city here 🙂
Greetings 🙂
Ciao Roberto – so glad you are enjoying the blog! I hope you will be able to make a visit to your city sometime soon 🙂