Pasta Frittata Wmushrooms Gorgonzola Recipes

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HERBED GORGONZOLA MUSHROOM FRITTATA



Herbed Gorgonzola Mushroom Frittata image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 8 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 pound mixed mushrooms, (such as shiitake, cremini, or oyster), thinly sliced
Kosher salt and freshly ground pepper
4 scallions, white and green thinly sliced
1 cup chopped flat-leaf parsley, plus 1 tablespoon
1 tablespoon chopped fresh tarragon leaves
12 large eggs, beaten
1/2 cup mushroom broth (see cook's note)
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2/3 cup crumbled gorgonzola (about 2 ounces)

Steps:

  • Position a rack 6 inches below a broiler's heating element, and preheat.
  • Heat a large heatproof nonstick skillet over medium-high heat, add the olive oil. Add the mushrooms, tossing briefly, and then cook until browned, about 12 to 15 minutes. Toss in the scallions once the mushrooms begin to brown, about 2/3 of the way of cooking. Stir in 1 cup parsley and tarragon.
  • Meanwhile, whisk the eggs with the mushroom broth and season with salt and pepper. Sprinkle in gorgonzola and stir gently to combine.
  • Reduce heat to medium and pour the eggs into the skillet, stirring gently so that the mushrooms and herbs are evenly distributed. Continue cooking and gently stirring until the eggs begin to set, about 4 minutes.
  • Place skillet under the broiler and cook until the frittata is set, about 3 to 4 minutes. Slide frittata out of skillet if desired, sprinkle with remaining tablespoon parsley, and cut into wedges.

Nutrition Facts : Calories 174 calorie, Fat 12 grams, SaturatedFat 4 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 13 grams

GORGONZOLA-SAUSAGE FRITTATA



Gorgonzola-Sausage Frittata image

Provided by Food Network

Number Of Ingredients 8

2 medium red-skinned potatoes
1/2 teaspoon salt
4 teaspoons extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed, meat crumbled
6 large eggs
1 red bell pepper, sliced
1/4 crumbled Gorgonzola
1/4 cup basil leaves

Steps:

  • Using a sharp knife or a mandoline, cut the potatoes into thin slices. Place them in a large skillet, and add enough water to just cover the slices. Sprinkle with the salt. Bring the water to a boil and cook the potatoes for 3 to 5 minutes, until just tender. Drain, and allow the potatoes to cool.
  • In a medium frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the sausage and cook until browned and cooked through, 4 to 5 minutes. Remove the sausage from the heat and drain off any fat.
  • In a large bowl, whisk the eggs together until combined.
  • In a medium, ovenproof skillet, heat the remaining 2 teaspoons olive oil over medium heat. Add the bell pepper and saute, stirring often, until just soft, 4 to 5 minutes. Remove the pan from the heat and arrange the potato slices, overlapping slightly, over the peppers. Distribute the cooked sausage and the Gorgonzola evenly over the potato slices. Gently pour the eggs over all.
  • Cover the skillet and return it to low heat. Cook until the eggs are set, 5 to 6 minutes.
  • Meanwhile, preheat the broiler.
  • Place the skillet under the broiler, about 4 inches from the heat, and cook until the eggs are just beginning to brown, about 5 minutes. Remove the skillet from the broiler. Slice the basil into thin ribbons and sprinkle them on top of the frittata. Cut the frittata into wedges and serve warm.

PASTA FRITTATA WITH MUSHROOMS



Pasta Frittata With Mushrooms image

Leftover pasta has never tasted so good! It is so good in fact, you may find yourself making extra pasta just to make this dish! The cool thing about this recipe is that the Frittata can be made ahead of time! It can sit at room temperature for about 3 hours before serving! Original recipe is by Mark Strausman, author of The Campagna Table.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted butter
1/4 cup extra virgin olive oil
1 garlic clove, finely chopped
1/4 lb white mushroom, thinly sliced
1 small onion, minced
2 cups spaghetti in tomato sauce
2 ounces lean bacon (if using bacon, blanch it first in boiling water for a few minutes, then rinse and drain) or 2 ounces black forest ham, finely chopped (if using bacon, blanch it first in boiling water for a few minutes, then rinse and drain)
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese
salt & freshly ground black pepper
8 large eggs, lightly beaten

Steps:

  • Preheat oven to 350°.
  • In a medium skillet, melt butter along with 2 tablespoons of olive oil over moderately high heat. Add the garlic and saute for about 30 seconds. Add mushrooms and continue stirring for about 2 minutes. Add onion and cook until softened, about 5 minutes.
  • Transfer mixture to a large bowl and add the spaghetti in tomato sauce, prosciutto or other dried cured ham product, cream and 1/4 cup of the Parmesan. Season with salt and pepper. Add the lightly beaten eggs and toss the mixture until it is evenly distributed. .
  • Heat the remaining 2 tablespoons of olive oil in a large ovenproof or cast iron skillet until shimmering. Swirl to coat sides and pour in the frittata mixture, spreading it evenly. Cook over moderately high heat until the frittata is barely set on the bottom, about 3 minutes. Sprinkle the remaining 1/4 cup of Parmesan over the top.
  • Place the skillet in the preheated oven and bake for about 30 minutes, or until it is firm in the center and cooked through.
  • Remove from oven and run a knife around the edge of the pan to loosen the frittata from the sides. Place a large round plate or platter over the top of the pan and flip the skillet and platter. Use oven mitts as the skillet will be hot. Serve it cut into wedges, hot or at room temperature.

GORGONZOLA FRITTERS



Gorgonzola Fritters image

Provided by Craig Claiborne

Categories     appetizer

Time 1h20m

Yield 12 squares

Number Of Ingredients 11

1 pound Gorgonzola cheese
4 tablespoons butter
1 1/2 cups flour
3/4 cup milk
1 egg yolk
2 tablespoons Dijon-style mustard
Freshly ground pepper to taste
2 cups macadamia nuts
2/3 cup fine fresh bread crumbs
2 eggs, lightly beaten
1/4 cup clarified butter, preferably, or corn, peanut or vegetable oil

Steps:

  • Trim off rim of cheese if it has one. Cut cheese into small cubes.
  • Melt the 4 tablespoons butter in a skillet and add 3/4 cup flour, stirring with wire whisk. Add milk, stirring rapidly with whisk. The mixture will be quite thick.
  • Add cheese and stir and mash to blend well. Remove from heat. Add egg yolk, mustard and pepper, and stir to blend.
  • Line a rimmed baking dish measuring about 7 1/2 by 7 1/2 inches with parchment paper or foil. Pour in batter and smooth over. Let cool and refrigerate an hour or longer, until solidified.
  • Put macadamia nuts and bread crumbs into container of a food processor or electric blender. Do not process constantly, but pulse on and off until nuts are coarse-fine and blended with crumbs.
  • Unmold Gorgonzola mixture and cut into 12 equal squares.
  • Dip each square into remaining flour to coat all over. Dip squares in the eggs to coat and then in the crumb mixture. Continue until all pieces are well coated.
  • Heat clarified butter or oil in a skillet and add about half the squares. Cook about a minute and turn squares; cook on second side about 45 seconds. Cook squares on edges as well as top and bottom; the total cooking time is about 2 1/2 minutes. Add squares to skillet until all have been cooked. As squares are cooked, drain on absorbent paper towels.

Nutrition Facts : @context http, Calories 475, UnsaturatedFat 23 grams, Carbohydrate 21 grams, Fat 38 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 13 grams, Sodium 524 milligrams, Sugar 2 grams, TransFat 0 grams

PASTA FRITTATA



Pasta Frittata image

This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: "The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension."

Provided by Mark Bittman

Categories     easy

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

1/4 pound spaghetti, linguine, fettuccine or other long pasta (or about 1/2 pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
1/4 cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese

Steps:

  • If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
  • Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
  • In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams

PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE



Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce image

This recipe appeared in the Houston Chronicle and it sounds so delicious! I haven't tried it yet. Any short pasta will work and any unused canned pumpkin can be frozen for up to 3 months.

Provided by venus2

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb uncooked penne pasta
1 tablespoon olive oil
5 cups thinly sliced shiitake mushroom caps
4 cups vertically sliced onions
4 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (12 ounce) can evaporated milk
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1/2 cup crumbled gorgonzola
1/2 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon grated whole nutmeg

Steps:

  • Cook pasta according to directions omitting oil and salt.
  • Keep warm.
  • Heat oil in dutch kettle over medium high heat.
  • Add onions, mushrooms and garlic; cover and cook 3 minutes.
  • Uncover and cook 5 minutes, stirring until tender.
  • Combine chopped sage, and milk in medium saucepan over medium heat.
  • Bring to a simmer.
  • Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
  • Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
  • Remove from heat and add pumpkin, salt, pepper and nutmeg.
  • Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
  • Garnish with sage sprigs if desired.

Nutrition Facts : Calories 538, Fat 11.8, SaturatedFat 5.4, Cholesterol 24.9, Sodium 664.9, Carbohydrate 98.7, Fiber 13.2, Sugar 10.3, Protein 15.2

CHANTERELLE MUSHROOM SAUCE WITH GORGONZOLA



Chanterelle Mushroom Sauce with Gorgonzola image

So delicious you'd think the chanterelle mushrooms were magic.

Provided by SamnGoodSauce

Time 45m

Yield 5

Number Of Ingredients 8

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups sherry wine
1 cup vegetable broth
¼ cup crumbled Gorgonzola cheese, or to taste
4 cups diced chanterelle mushrooms
1 tablespoon salt-free seasoning blend
½ teaspoon ground black pepper

Steps:

  • Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
  • Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.

Nutrition Facts : Calories 245.6 calories, Carbohydrate 26.1 g, Cholesterol 25.6 mg, Fat 9 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 5.6 g, Sodium 761 mg, Sugar 2.4 g

CREAMY GORGONZOLA SPINACH PASTA



Creamy Gorgonzola Spinach Pasta image

This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.

Provided by gartenfee

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package fusilli pasta
1 ½ tablespoons butter
2 shallots, minced
1 cup heavy whipping cream
4 cups fresh spinach
½ cup Gorgonzola cheese
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
  • Drain fusilli and toss with sauce. Serve immediately.

Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g

GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE



Gnocchi with Mushrooms and Gorgonzola Sauce image

The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary for the best results.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 pounds Yukon Gold or russet potatoes
3 tablespoons coarse salt
2 large eggs
1/4 teaspoon freshly ground black pepper
Olive oil, for brushing
3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon coarse salt, plus more for seasoning
1 cup heavy cream
1 cup homemade or store-bought low-sodium vegetable stock
4 ounces Gorgonzola cheese
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped

Steps:

  • Make the gnocchi: Lightly flour a baking sheet. Put potatoes in a large saucepan; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until potatoes are very tender when pierced with a sharp knife, about 25 minutes.
  • Drain potatoes. When they are just cool enough to handle, peel, and then pass through a ricer or food mill into a medium bowl. Sprinkle with flour, and add eggs. Season with black pepper and 1 tablespoon salt. Stir mixture with a fork to combine.
  • Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut ropes crosswise into 1-inch gnocchi.
  • Roll a cut side of each dumpling against the tines of a fork with your thumb so each piece has ridges on 1 side and an indentation on the other. Place on the floured baking sheet until ready to cook (up to 12 hours in the refrigerator, uncovered).
  • Lightly brush a rimmed baking sheet with oil. Bring a large pot of water to a boil; add 1 tablespoon salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to the oiled baking sheet. Repeat process with remaining gnocchi. (The cooked gnocchi can be tossed in oil and stored, in an airtight container, in the refrigerator up to 24 hours.)
  • Make the sauce: Bring cream and stock to a boil in a large saucepan over medium-high. Reduce heat, and let mixture simmer until slightly thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola; stir until melted. Stir in nutmeg and cayenne. Season with salt and black pepper. Remove from heat; cover to keep warm.
  • Heat oil in a large skillet over medium until hot but not smoking. Add mushrooms, and cook, stirring occasionally, until they are tender and their released liquid has evaporated, about 4 minutes. Add gnocchi; cook, stirring gently, until just heated through. Pour cheese sauce over gnocchi and toss gently to coat evenly. Serve immediately.

PASTA FRITTATA W/MUSHROOMS & GORGONZOLA



PASTA FRITTATA W/MUSHROOMS & GORGONZOLA image

Categories     Egg     Pasta

Number Of Ingredients 11

8 large eggs
4 scallions, sliced thin
3 tablespoons extra-virgin olive oil
1 tablespoon minced fresh sage
Salt and pepper
2 ounces Gorgonzola cheese, crumbled (1/2 cup)
3 tablespoons vegetable oil
8 ounces cremini mushrooms, trimmed and sliced thin
2 garlic cloves, sliced thin
3 cups water
6 ounces angel hair pasta, broken in half

Steps:

  • Whisk eggs, scallions, olive oil, sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl until egg is even yellow color. Stir in Gorgonzola and set aside. 2. Heat 2 teaspoons vegetable oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and 1/8 teaspoon salt, cover, and cook until mushrooms release liquid, 2 to 4 minutes. Remove lid and continue to cook until liquid evaporates and mushrooms turn golden brown, 3 to 5 minutes longer. Stir in garlic and cook for 30 seconds. Remove skillet from heat. Transfer mushrooms to bowl with egg mixture and wipe out skillet. 3. Bring water, pasta, remaining 7 teaspoons vegetable oil, and 3/4 teaspoon salt to boil in now-empty skillet over high heat, stirring occasionally. Cook, stirring occasionally, until pasta is tender, water has evaporated, and pasta starts to sizzle in oil, 8 to 12 minutes. Reduce heat to medium and continue to cook pasta, swirling pan and scraping under edge of pasta with rubber spatula frequently (do not stir), until bottom turns golden and starts to crisp, 5 to 7 minutes. 4. Using spatula, push some pasta up sides of skillet so entire pan surface is covered with pasta. Pour egg mixture over pasta. Using tongs, lift up loose strands of pasta to allow egg to flow toward pan, being careful not to pull up crispy bottom crust. Cover skillet and continue to cook over medium heat until bottom crust turns golden brown and top of frittata is just set (egg below very top will still be raw), 5 to 8 minutes. Slide frittata onto large plate. Invert frittata onto second large plate and slide it browned side up back into skillet. Tuck edges of frittata into skillet with rubber spatula. Continue to cook second side of frittata until light brown, 2 to 4 minutes longer. 5. Remove skillet from heat and let stand for 5 minutes. Using your hand or pan lid, invert frittata onto cutting board. Cut into wedges and serve.

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From foodnewsnews.com
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KALE, MUSHROOM AND GORGONZOLA FRITTATA RECIPE - SAINSBURY'S …
Return the onion mixture to the pan with the mushrooms, then add the kale. Over a medium heat, pour the egg mixture over the vegetables in the pan, stir once to mix everything together; cook for 3-4 minutes over a low heat until the egg begins to set. Top with the Gorgonzola. Grill for 4-5 minutes, checking regularly, until the top of the ...
From sainsburysmagazine.co.uk
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BAKED MUSHROOMS WITH CREAMY GORGONZOLA (BLUE CHEESE)
Step 2. Remove the stem, leaving the cap intact. Place the caps in the baking tray with the top facing down. Chop the stems into small cubes, cut the parsley and mix all together. Add salt and pepper and add with a small spoon in each of the cups.
From italiankitchenstories.com
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SPAGHETTI GORGONZOLA - LOVE & GOOD STUFF
2019-01-31 Stir in the nutmeg. Remove the pan from heat and melt the gorgonzola into the sauce. Add the strained pasta and toss to coat it with gorgonzola sauce. Add the spinach and stir to combine until the spinach has just wilted. Divide between 2 plates and garnish the pasta with the toasted breadcrumbs.
From loveandgoodstuff.com
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HERBED GORGONZOLA MUSHROOM FRITTATA - FOOD NETWORK
Add the mushrooms, tossing briefly, and then cook until browned, about 12 to 15 mins. Toss in the spring onions once the mushrooms begin to brown, about 2/3 of the way of cooking. Stir in 40g parsley and tarragon. 3) Meanwhile, whisk the eggs with the mushroom broth and season with salt and pepper. Sprinkle in gorgonzola and stir gently to combine.
From foodnetwork.co.uk
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CREAMY GORGONZOLA PASTA WITH TENDERLOIN - GOOD LIFE EATS
2010-02-15 In a pan, heat the oil over medium heat. Add the beef and cook without turning for 2-3 minutes, or until browned. Turn and repeat. Remove from heat and cover to keep warm. Combine the butter, half and half, chicken broth, and white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola.
From goodlifeeats.com
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FRITTATA WITH MUSHROOMS, THYME, AND PARMIGIANO CHEESE
Add mushrooms and green onions to pan; sauté 12 minutes or until mushrooms are nicely browned. In a medium bowl, add the eggs and egg replacement. Add the half and half. Add the Parmesan cheese. Add the thyme and any additional herbs that you like. Add salt and pepper and whisk everything together.
From italianbellavita.com
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PASTA WITH MUSHROOMS & PUMPKIN-GORGONZOLA SAUCE RECIPE
Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Remove from heat; stir in pumpkin, salt, pepper, and nutmeg. Step 4. Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.
From myrecipes.com
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PASTA FRITTATA WITH MUSHROOMS RECIPE | KEEPRECIPES: YOUR …
Spray a large ovenproof or cast iron skillet and add a dollup of olive oil until shimmering. Swirl to coat sides and pour in the frittata mixture, spreading it evenly. Cook over moderately high heat until the frittata is barely set on the bottom, about 3 minutes. Sprinkle the remaining 1/4 cup of Parmesan and shredded cheese over the top. 5
From keeprecipes.com
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PASTA FRITTATA WITH MUSHROOMS- WIKIFOODHUB
Add mushrooms and continue stirring for about 2 minutes. Add onion and cook until softened, about 5 minutes. Add onion and cook until softened, about 5 minutes. Transfer mixture to a large bowl and add the spaghetti in tomato sauce, prosciutto or other dried cured ham product, cream and 1/4 cup of the Parmesan.
From wikifoodhub.com
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Top Asked Questions

How do you cook fettucine with Gorgonzola?
Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper. Looking for Something Else?
How to cook a frittata with egg mix?
4 Pour the egg mix in on top of the pasta, spreading evenly the ingredients, cook for a few minutes. 5 Once the bottom of the frittata is nice and golden, flip around with the use use a lid and cook on the other side. 6 Cook for a further few minutes, then place in a serving plate, rest for two minutes before serving
What is pasta frittata called in English?
Pasta frittata, or frittata “e maccarune” in Neapolitan dialect, is an ancient dish from the post war era. Pasta frittata is a great example of Cucina Povera, (peasant cuisine) at her best. The base of pre-cooked pasta, eggs and cheese can be enriched with many other ingredients, in the mix as well as topping. Can I make pasta frittata vegetarian?
How to Cook Pasta in a frying pan?
2 Pour the oil in a large frying pan (skillet), place on a medium heat. 3 Once the oil is hot, carefully place the pasta in the pan and steer in the oil. 4 Pour the egg mix in on top of the pasta, spreading evenly the ingredients, cook for a few minutes.

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