Italian
Pasta Frittata
by Bruno Barbieri Chef · 513K subscribers on YouTube
A delicious way to use leftover pasta, this pasta frittata is made with puttanesca and aglio e olio spaghetti, enriched with salami, cheese, and nutmeg, baked until golden, and served with a fresh salad and mustard sauce.
- Difficulty
- medium
Ingredients
19 items- Egg
- WaterFor beating the eggs
- Extra Virgin Olive OilFor cooking and dressing
- OnionSautéed for the frittata
- Leftover Pasta (Puttanesca and Garlic and Oil)Leftover spaghetti
- Salami
- NutmegGrated
- ParsleyFresh, chopped
- Black PepperTo taste
- Grated CheeseParmigiano or similar
- Tropea Red OnionFor the salad garnish
- Curly EndiveCurly endive for salad
- LettuceLettuce for salad
- Treviso RadicchioTreviso radicchio for salad
- MintFresh mint for salad
- BasilFresh basil for salad
- White VinegarFor salad dressing
- SaltTo taste
- Mostarda JuiceMustard fruit sauce for drizzling
Method
- Beat the eggs with a splash of water.
- In a pan with extra virgin olive oil, sauté some onion.
- Cut the leftover pasta (puttanesca and aglio e olio) with scissors and add to the pan.
- Add salami, nutmeg, parsley, and pepper. Mix well.
- Add the beaten eggs and more cheese. Mix to combine.
- Cook the frittata in the pan, breaking it slightly, then transfer to the oven at 180°C until the top is set and golden.
- For the garnish: prepare a salad with Tropea onion, curly endive, lettuce, Treviso radicchio, mint, and basil, dressed with white vinegar, oil, and salt.
- Serve the frittata with the salad on top and a drizzle of mustard sauce.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
