PIZZA DI MACCHERONI

Pizza di maccheroni, best translated into English as pasta frittata, is definitely one of those dishes that evokes many memories. It is a dish that must date back to times when resources were scarce and in order not to waste food, moms would utilize leftover pasta in a somewhat unusual fashion: cooking it again with eggs, cheese and / or any leftover cold cuts. I even remember my grandmother turning it into a humble dessert as she would garnish the final product with sugar.

Pizza di maccheroni is also the ultimate picnic food for people in the Campania region, especially on the day of Pasquetta (Easter Monday) which is traditionally devoted to picnics and day trips.

If you visit the Amalfi Coast beaches during the Summer months, you may often see the locals eating Pizza di Maccheroni  as their lunch at the beach.

One of the tricks to success in making this dish, in my opinion,  is to utilize egg pasta, preferably tagliolini (similar to angel hair but a little thicker). In the absence of egg pasta, regular spaghetti will be fine too.







INGREDIENTS:

1lb of Tagliolini egg pasta

4 eggs

2 cups of freshly grated Parmigiano cheese or even Pecorino cheese

Any left over Salame or Prosciutto Cotto (cooked ham)

Any left over mozzarella or smoked mozzarella

Chopped parsley (optional)

Salt and Pepper to taste


Start by cooking the pasta according to package directions.

In the meanwhile, in a bowl, whisk together the eggs, cheese, salt and pepper. Add the rest of the ingredients (cold cuts, cheese and parsley) and mix well.

Drain the pasta and add it to the eggs, delicately mixing well to completely soak the pasta.

Cover the bottom of  a large skillet with a thin layer of olive oil and heat up on medium heat.

Add the pasta and egg mixture and spread it evenly.

Cover with a lid and cook for about ten minutes on medium heat.

Remove the lid and check bottom of the frittata to make sure it looks cooked and crispy.

With the help of the lid or a large dish, turn the frittata upside down and cook the other side for about ten more minutes. No lid necessary at this point.

Again, check the bottom to make sure it is evenly cooked and crispy.

Serve warm or bring it on your outing!