1 tsp olive oil
4 slice prosciutto or ham, diced about 1/4 lb
6 large eggs
3 tbsp parmigiano-reggiano cheese
1 salt & pepper to taste
1/4 cup basil or parsley, chopped
2 cup cooked spaghetti
1 1/2 cup mozzarella or other cheese, cubed (about 6 oz)
1/4 cup olive oil
4 tbsp butter
A Recipe for
Frittata Di Spaghetti (Spaghetti Frittata)
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Herb Tip |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
This Recipe for Frittata Di Spaghetti (Spaghetti Frittata) is one of thousands in the Recipes-to-go Egg Cookbook.
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Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
This is a recipe for Frittata Di Spaghetti (Spaghetti Frittata) from the recipe cookbook of Recipes-to-go (Egg)
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Cookies are made of butter and love. |
| Norwegian Proverb |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
In a frying pan, saute the prosciutto or ham in the olive oil until
crispy. Drain on brown paper. (I used paper towels) In a large bowl,
beat the eggs. Add the Parmigiano-Reggiano, salt and pepper, and
basil or parsley. Add the spaghetti and mix well, then stir in the
mozzarella cheese and proscuitto. In a 9-inch frying pan, heat 2T of
the butter and 2T of the olive oil. Add the spaghetti mixture and
smooth the top with a spatula. Cook over medium-low heat until the
frittata is browned on the bottom and set. Invert a plate larger than
the frying pan over the pan and turn out the frittata. Heat the
remaining butter and olive oil in the pan, and return the frittata to
the pan to brown the other side. Shake the pan occasionally to keep
the frittata from sticking. Invert a serving plate over the frying
pan and carefully turn out the frittata. Serve at room temperature,
cut in wedges. (like a pie)
NOTE: This is even better the day after it is made. (She's not
kidding) My Note: It doesn't usually last in my house till the next
day.<BG>
From Ciao Italia Cookbook by Mary Ann Esposito (companion book to the
PBS Series, same name) Formatted for MM:dianeE
Serves: 8
Frittata Di Spaghetti (Spaghetti Frittata) Recipe brought to you by Recipes To-Go