Slow Cookbook Recipe No. 9
SPAGHETTI FRITTATA Submitted by Barbara Goldfield, Savour the Sannio, Italy “Recipes don’t get much easier or better than this! If you’ve never tasted a spaghetti omelette you don’t know what you’ve been missing. So if you’re someone who is unsure how much pasta to cook, have no fear and add a little extra. Now you’ll never throw away leftovers again!” Ingredients for 5 people: 400 gr. of pasta tomato sauce 2 eggs olive oil (Tomato sauce: heat olive oil and garlic, add “passata di pomodoro” (tomato purée) and cook for half an hour. Salt to taste.) Preparation: Boil sufficient water, salt to taste and cook pasta until it is “al dente” (meaning not overcooked; the core of the spaghetti should remain a little hard). Drain and mix with the tomatoes (the pasta should not be swimming in sauce). Add the two beaten eggs. Fry in a large pan until golden on both sides. Serve hot. Wines from the Sannio region to accompany this dish could be either "Barbetta" by Antica Masseria Venditti , which is a dry, soft and full bodied ruby red wine with hints of morello cherry, wild berries and violets or a Piedirosso wine which is a balanced dry, sapid and rightly tannic wine with fruity notes by Mustilli.
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