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 Pasta | Main | Grilled Fish, Romagna Style »

Stuffed Spaghetti Frittata with Tomato, Mozzarella, and Ham

I was taken aback when I saw the title of this recipe. "Stuffed Spaghetti Frittata" ???? What's that? How do you stuff spaghetti? My wariness increased as I read further - many more ingredients then usual and not just mozzarella, but buffalo-milk mozzarella - you know, the kind Tony Soprano's crew liked. And three burners going on top of the stove and the broiler in the oven. Hey, I've been getting used to one sauté pan with maybe a pot in which to cook some pasta. Well, OK I'll do it Marcella, but it had better be worth the effort and electricity.

And oh, it's the frittata that's stuffed, not the spaghetti. Well at least that should make things a bit easier.

A lot of ingredients in this recipe - see pic below. I am preparing many of these recipes well in advance of publication for a variety of reasons. The parsley is from my herb garden - the first ingredient, in addition to my garlic, from my one-acre plot of land in Eastern Ontario - many more herbs & veggies to come.

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First, I have to cook the pasta - correction, first I have to undercook the pasta, then add the parsley and some of the butter.

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Tomatoes, onions, mozzarella, ham - the "stuffing" for the frittata.

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The frittata, out from under the broiler, ready to eat.

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Well, how was it?

This was a unique experience for me. I didn't know such a dish existed. It was certainly quite an upgrade from my conception of a frittata.

I think I made a bit of a miscue with the pasta - not used to undercooking something on purpose.

OK Marcella, you win. It was great.

Comments (2)

Marcella Hazan:

I am glad it was worth the trouble, Doug.

I envy you the fresh garlic from your garden. The recipes you've been making with ingredients you grow must taste so good. I have a protected corner (it can get very blustery on this barrier island in the Gulf) on my balcony where I can nurse a few pots for herbs, it is 1 foot by 3. The best I can do are the aromatics like mint, basil, rosemary, and sage. I also have parsley, but not in sufficient quantity to satisfy the demand of my kitchen. It's a back-up in case I run out of the store-bought. But I don't think I can grow garlic in any practical quantity. We used to get it in the Rialto market in Venice, fresh, tender, sweet garlic. You must have a short growing season however, if you are anywhere in northern Canada.

Doug, I so admire your use of the bounty from your garden.

Marcella, I remember well your beloved rosemary plant on your terrace in Venice.

Sorry I have been absent from commenting on all of the hard work of the Pomodori, I was on a quick girl's trip to Aspen. I am catching up on the entries now and enjoying every word and photograph.

Thank you Pomodori for giving me so much pleasure!

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This page contains a single entry from the blog posted on August 25, 2010 6:00 AM.

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