Pasta Frittata Recipe - NYT Cooking:
Pasta pancake (frittata).
Leftover Pasta Reborn as a Pie!
Creamy and solid at the same time, the pasta frittata is more substantial than a regular frittata, but no less versatile.
“Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat.
Make it your own.
A handful of parsley stirred into the mix is nice.
The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven.
They will become crunchy, giving the leftover pasta yet one more pleasant dimension.
It is best to use fairly low oven heat to keep the eggs from overcooking, but as long as you remove the pie the moment the eggs no longer look runny, it will be fine.”
100g spaghetti, linguine, fettuccine or other long pasta (or about 1/2 pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
1/4 cup minced pancetta, bacon or prosciutto, optional
1 cup fresh grated Parmesan cheese (our cheese of choice here is Gruyère - Gruyère is a nutty cheese that melts well)
Some frittata recipes don't use any cream or milk (1/4 cup), but we find that doing so adds a lovely creaminess and protects the eggs from becoming rubbery.
If using leftover cooked pasta, chop it up.
If using dried pasta, bring a large pot of water to a boil, and salt it.
Cook pasta until barely tender, somewhat short of where you would normally cook it.
Drain, and immediately toss it in a wide bowl with half the butter or oil.
Cool it a bit.
Heat oven to 180C.
Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high.
If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
In a large bowl, whisk together eggs and milk or half and half until fully combined.
Stir in cheese and season with salt and pepper.
Combine pasta with ingredients, along with salt and pepper (less salt if you are using meat).
Pour into skillet, and turn heat to medium-low.
Use a spoon if necessary to even out top of frittata.
Cook undisturbed until mixture firms up on bottom, then transfer to oven.
Bake just until top is set, about 10 minutes.
Be careful not to overcook it.
Remove, and serve hot or at room temperature.
Once you've made a few frittatas and are comfortable with the technique, you'll be able to adjust the ingredients according to the season and your taste: blanched dark greens in the fall, for example, or roasted winter squash later in the year.
Usually it starts on the stove and ends in the oven, where it develops a nice, golden finish.
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