Description
The Neapolitan spaghetti frittata is an excellent classic of Campania food, together with the similarly basic and delicious Neapolitan macaroni frittata. It is prepared with eggs, spaghetti (remaining or prepared particularly), parmesan and Neapolitan salami, potentially changed with bacon. The variations are numerous: often cheese is included (such as scamorza or provola), or they are experienced with spaghetti and tomato sauce.
Components
300 g of spaghetti;
150 g of salami or bacon;
80 g of grated parmesan;
5 medium eggs; additional virgin olive oil to taste; salt and pepper to taste.
Guidelines
Prepare the spaghetti in a lot of boiling salted water, drain when al dente and season with a drizzle of additional virgin olive oil so that they do not stick. Brown the diced salami or bacon in a pan and include it to the beaten eggs in a bowl. Season whatever with the parmesan and a pinch of pepper. Include the spaghetti to the eggs and blend till they are completely experienced, move them to a 22 cm size pan and prepare the omelette for 10 minutes per side. Serve hot.
