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Sunday, September 15, 2013

Frittata di Maccheroni Amalfi Coast Style with Guest Chef Renato Solpietro

Frittata di Maccheroni Amalfi Coast Style

Pasta stuffed with Basil Cream and Mozzarella
Serves 4-6
Frittata Base
1/2 # cooked spaghetti, cooled and tossed in olive oil
3 eggs, cracked and whisked with a dash of salt and pepper
1-2 Tbs each finely grated Pecorino Romano and Parmignano Reggiano cheese

Basil Cream
2 handfuls of basil leaves
1 handful of Italian parsley leaves
1-2 cloves of garlic
1-2 Tbs each finely grated Pecorino Romano and Parmignano Reggiano cheeses
1/2 tsp. Sea salt
Freshly ground black pepper (to taste)
2 Tbs white wine
2-4 Tbs olive oil
Small glug of heavy cream

5 basil leaves
5 parsley leaves
1 cup grated mozzarella cheese


Set out all ingredients before you begin cooking. You will also need a 10 inch non-stick sauté pan, a heat resistant rubber spatula and a flat plate that is slightly larger than the sauté pan.
Place pasta in a bowl with eggs and cheese and mix to coat the noodles. Let rest for 20-30 minutes. Renato says, thirty is best. 

Basil Cream
In a small blender or food processor make the Basil Cream. Place all ingredients in the blender and process until you get a nice smooth consistency. Taste and adjust seasonings.  Remove from blender jar and set aside. 

Heat sauté pan on medium heat with a little olive oil. Add half of spaghetti mixture and arrange so that it is evenly placed in the pan.  Carefully spread the Basil Cream in the middle of the spaghetti nest, leaving a one inch border around the edges.  Place basil and parsley leaves over the top and then arrange the grated mozzarella cheese evenly across the top of the herbs. Place the remaining pasta on top and tuck in the edges to "accommodate" the cooking of the frittata. Let the frittata cook about 5-10 minutes. You will need to gently lift the edge with a spatula to check for doneness. When there is a nice golden brown crust on the bottom, you are ready to flip it! Turn off the heat. Place a plate, serving side down over the pan and using both hands, one to hold the pan handle and one placed firmly over the plate, flip the pan. Be confident and do it all in one steady move. Place the pan on the stove and gently slide the frittata back in, using the spatula to guide the placement. Tuck the pasta under around the edges and turn the heat back on to medium. Continue cooking about 10 more minutes or until the bottom is nice and golden brown. If it is browning too quickly, lower the heat. When it is done, place a clean plate on top and using the same technique, invert the frittata. Cut into wedges and serve! 

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