Today must have been one of the craziest versions of the Frittata di Spaghetti I’ve made so far. La frittata is one of my favourite Italian recipes because you can throw in nearly anything you’ve got left at the bottom of your fridge. I also hate to throw food away and this recipe allows you to be creative with leftover pasta. I’ve never had a bad result with this as long as I’ve remembered to season well.
Today I was inspired by spelt spaghetti as my daughter’s eczema is getting worse as the winter season intensifies. I’ve decided to leave not only white sugar but also white flours off her diet as they are highly acidic and with nearly no nutritional value.
The basic recipe is for 500g spaghetti, 6 eggs, parmesan cheese and salsa, the Italian tomato sauce. If I was to cook that much pasta with salsa I would use two tins but you only need one for the frittata.
Cook the spaghetti to very al dente and rinse under cold water. Prepare the salsa by heating olive oil and add chopped garlic as much as you think is best. I usually use one big clove. Once the garlic is fried, add one tin of chopped tomatoes. Add ½ tin of water and reduce to half. Season with Himalayan rock salt, pepper and parsley or basil.
Mix spaghetti in a bowl with 6 beaten eggs and a cup of grated parmesan cheese. Add salt to taste. Mix in the salsa and pour the mixture into a large frying pan with 1,5 tablespoons of ghee. Keep under low fire for 20 – 30 minutes until the frittata is ready for turning. That done, fry for another 10 to 15 minutes.
You can add anything you like in the mixture before you cook it. Usually I add olives, capers and chunks of leftover cheese. This time I fried two fillets of anchovies in the ghee, then sautéed an onion and added in them the spaghetti and egg mixture. I also added the capers I found at the bottom of two different jars and some cheddar cheese. Good old Italians might turn in their graves before combining fish and cheese but never mind, I was happy with it. This is great seasonal food and I managed to make good home economy by using leftovers and preparing a meal that will last me for the next three days, at least.
Re image, yes, I have no qualifications of a food stylist.