Wednesday, March 4, 2009
If you're like me you always have a ton of leftovers that you don't know what to do with. I don't know how to cook for two. I cook for at least four most days. Sometimes I take leftovers for lunch but sometimes there are still leftovers and I can't eat the same thing more than two days in a row, I get bored with it. However, if that dish is changed into something new it's not boring. That's what I did with my leftover Perciatelli all' Amatriciana for a quick lunch. I made a Pasta Fritatta, sometimes called Spaghetti Pie. Yes, normally this is made with spaghetti but it worked just fine with the Perciatelli.
There isn't a recipe for this because it's so simple. I beat two eggs and added a splash of milk like I would if I was making an omelette. I added a spoonful of Romano cheese and set it aside. In a small nonstick frying pan I added about a tablespoon of extra virgin olive oil. Once heated I added the leftover pasta making sure to include plenty of the diced tomatoes and pancetta. I had some Kalamata olives in the fridge (as always) and I sliced those up and threw them in as well. Once the pasta starts to get a little brown and crispy (my favorite part) I add the egg mixture to the pan and covering all the pasta. You may have to move the eggs around a little with a spatula so the eggs get through the strands of pasta. Once the eggs start to set I threw the pan in a preheated oven set to 350 degrees. Normally this wouldn't be necessary but since I only used two eggs (didn't want to go to crazy just for me) and the perciatelli is a little floppy, I didn't want to have any trouble flipping it. I let it bake for about 10 minutes and then removed it from the oven. Here's the tricky part, time to flip the Fritatta so the other side gets nice and brown. Do this by placing a plate that is larger than the frying pan over the pan and invert the Fritatta into the plate. This is always a bit scary but it was fine. Then I just slid it back into the pan and back over the flame for a few more minutes. As soon as the second side is cooked (this shouldn't take long at all since the pan is so hot) slide it onto a clean plate and slice like a pie.
This was delicious. The tomatoes were so sweet and the Kalamata olives added a salty kick. I loved it. If you like, serve this with a small side salad.
The photo isn't great but I never said it was the prettiest dish...my stomach didn't mind!