Frittata di maccheroni, spaghetti frittata

Frittata di maccheroni

This is a very old Neapolitan recipe, that many centuries ago the local people would prepare and take down to the beach during the summer months.
It's usually prepared with left over spaghetti that are then prepared cold with other ingredients and then cooked as a frittata. I remember getting my grandmother to prepare it for the scampagnata (the day when family and friends head for the country for a pic-nic).


For 4 people
Ingredients:
Left over spaghetti 400 gr.
7 eggs
Grated Parmesan or pecorino cheese
Salt and pepper
4 spoons of olive oil

Peppe
If you can prepare the spaghetti al dente the day before, best is to have a nice tomato sauce to go with it for lunch and cook extra for the next day, when drained separate what you need for the frittata and cool down and store in the fridge.
Then the next day in a large bowl add the eggs and the cheese with a sprinkle of salt and a bit of pepper, then put in the spaghetti cold from the fridge and mix slowly, in a frying pan warm the oil on a medium low heat and add the mixture, cook for three or four minutes on both sides and serve hot or cold.
If you want to make it more fancy you can add tomato sauce or mozzarella cheese, pancetta, salame or what you prefer, better if you add it on the day before and refrigerate!
Hope you enjoy this recipe and use it soon!