Frittata di pasta ricca - Valle del Crati

The perfect pasta for your happy picnics!

It can be prepared in advance and brought whole or already portioned in the picnic basket. The great thing about this recipe is that you can use it as an 'emptifier' and fill it with whatever you like.

Frittata di pasta is a typical Easter lunch dish, but it is so good that we can enjoy it all year round! 

Here is the recipe for 4 people

· 350 g long Caserecce

· 5 eggs

· 4 slices of provola cheese cut quite thickly

· 5/6 slices of Calabrian soppressata (sweet or spicy according to taste) cut fairly thickly

· 50 g grated Parmesan cheese

· Salt to taste

· EVO oil

· Pepper to taste 


We boil the pasta in plenty of salted water. Once cooked, drain the pasta and stop cooking under cold running water. We then transfer it to a bowl and dress it with a little oil to prevent it from sticking.

Then add the eggs, Parmesan cheese, provola cheese and soppressata cut into chunks, and a good grinding of black pepper. Mix everything together well.

In a frying pan, heat a generous amount of extra virgin olive oil.

When it is hot, pour in the pasta. Heat over a medium-high flame and let it cook, checking with a spatula that it does not burn.

When it has formed a nice golden crust, turn it over with a lid and let it cook on the other side.

Once crispy and golden, we can turn off the heat.

It is good hot, warm, but also eaten cold.

For a vegetarian version, replace the salami with vegetables of your choice, such as peas, courgettes and aubergines, previously sautéed in a pan with a little onion and a drizzle of oil.