About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Frittata with Green Beans / Frittata with Pan-Fried Onions and Potatoes | Main | Stuffed Spaghetti Frittata with Tomato, Mozzarella, and Ham »

Frittata with Pasta

I think I may have I've found my favorite frittata. I'm a little surprised by this discovery. The idea of combining eggs and pasta has never occured to me. It just isn't anywhere in my food experiences. And in all my years of visiting Italy, I've never seen the dish on a menu, never had it served to me at a friend's table. I don't understand how I missed out all these years.


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But, guess what -- I love the combination. I love the body the pasta gives to the dish. I love the texture and I love the flavor. It's like one of your favorite starchy comfort foods partnered with some nice healthy protein.


Following Marcella's suggestion, I made the simple butter, cheese, and parsley sauce for the pasta. I'm glad I did, because it gave me the chance to experience the combination of pasta and egg without other flavors to distract.


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I loved the way the spaghetti developed a nice golden crust under the broiler.


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The ten inch frittata made four very generous servings. Add a little salad and some wine and you've got an easy, delicious, and filling meal.


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Comments (7)

Mindy:

I hope (but doubt) they'll have this on the menu tonight at Via Matta in Boston! I think this combo is dreamy!!

**growling tummy at 9AM, should not be reading Pomodori e Vino before breakfast**

Deborah responds:
Mindy, you crack me up!

The Rhodes:

When we were kids my friends Mom used to make this all the time! And we really liked it (served with a couple of huge meatballs on the side). She told us that this dish was made often in southern Italy, where she was from, in winter when they didn't have tomatoes or other veggies and then again during the war when often their crops were used to feed soldiers. I have never seen this made anywhere else or in a cookbook. Great recipes and I will definitely try this.
Thanks, Linda

Deborah responds:
Linda, that makes so much sense. It also probably explains why I haven't experienced it in my travels, which didn't begin until the mid-90s, and focused mostly on Umbria.

Marcella Hazan:

I still don't understand, after all these years, what causes people to use some recipes from my books again and again, while wholly ignoring others. Apparently, unless you are compelled to make it because of the commitment you've made to others, this is one of my recipes that you'll pass up. I bet Susie L. has never made it. I have never heard back from anyone about this frittata. Ever. Absolute silence. So, my darling Deborah, you have just launched an exclusive club. I am hugely pleased.

Deborah responds:
I think, Marcella, that it is a case of the unfamiliar-ness of the combination of egg and pasta in the same dish. Which is, by the way, a bit ironic considering that pasta itself is MADE with egg. :grin:
Americans, who are the majority of the people using your cookbook, just aren't familiar with it. It would be kind of like me writing a cookbook about traditional American cooking for use in Italy. I'm sure there would be unfamiliar recipes that, on the surface at least, wouldn't appeal to the Italian palate.

Ray Anne:

I want to eat some of this right now. Immediately.

Reading this website is one of my favorite parts of the day.

Thanks.

Deborah responds: Thanks Ray Anne. Tell all your friends to read our blog, too. We want to give Essentials as much exposure as we can.

Dear Marcella,

Hopefully you will be pleased to learn that not only have we made this, but we have made it several times and will continue to do so.

This however does not excuse our inattention to so many of your wonderful recipes, a situation which we are currently remedying.

Abbracci,
Susanna (Susie L)

P.S. Deborah, your dish is very pretty, prettier than ours. Brava!

Ray Anne:

Hi, Deborah. I'm doing my relentless best to pass the website along to all of my friends in the tri-state area. Good reading and good eating. What could be bad? Being pushy is one of my finest qualities.

I am definitely going to try this one! Great job, Deborah!

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This page contains a single entry from the blog posted on August 24, 2010 6:00 AM.

The previous post in this blog was Frittata with Green Beans / Frittata with Pan-Fried Onions and Potatoes.

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