“Frittata di Maccheroni” and “Zuppa di Aglio” from “Two Greedy Italians”

Or, for those of you loathe to take out your Italian-English dictionary, Leftover Pasta Omelette and Garlic Soup. (Frankly it sounds better in Italian.)

Maureen: Tonight is the night we’ve been waiting for: the night where I try to recreate the truly magical dish of a spaghetti omelette, like we had at Bocca di Lupo.

Tim: Yes, I’ve been looking forward to tonight.

Maureen: (Bringing it to the table) This has got to be one the craziest things I’ve made recently. But I can’t wait to try it. I can’t believe it actually worked!

Andrew (11, laughing): This is just… I don’t know.. I’m at a loss for words!

Nicholas (Now 8! Happy Birthday to him): This is SO delicious.

 

Tim: I like it! Though I’d like a higher egg-to-pasta ratio, like the one we had at Bocca di Lupo.

Maureen: Antonio Carluccio says in the introduction that Italians often bring these cold to picnics. I could see how that would work. It’s sort of like a Quiche, in a way. Also, finishing it under the broiler was the way to go. If I had to flip it midway through, I’m quite certain it would end in disaster.

Tim: Yes. Flipping it over is just frippery.

Maureen: OK, on to the Garlic Soup. What does everybody think?

Andrew: I like it!

Tim: This is good. I would want to have it again.

Nicholas: It’s OK. I would say it’s in the middle (As regular readers of this blog would know, that means he doesn’t like it.)

Maureen: I’m really surprised by how mild it ended up being, even though it’s got 30 cloves of garlic in it. While it was cooking, I kept leaning over it and the intensity of the garlic kept hitting me.

Tim: The consistency of this soup is silky smooth. It’s really nice.

Maureen: It is! Also, the recipe didn’t call for it, but I threw in some of the parmesan ends we had in the refrigerator, which I think added to the nice taste. I would definitely make it again.

Cook’s Notes: As noted above, when I made the frittata, I wasn’t brave enough to flip it over midway through, as per instructions, and I finished it up under the broiler instead. This also shortened the cooking time, because it only needed a few minutes underneath there to finish it off.

For the soup, don’t be put off by the amount of garlic that gets added. The cooking makes the garlic more sweet, instead of sharp. Finally, if you do have some parmesan ends kicking around, throw them in. This is a perfect use for them.

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“Frittata di Maccheroni” and “Zuppa di Aglio” from “Two Greedy Italians”

4 thoughts on ““Frittata di Maccheroni” and “Zuppa di Aglio” from “Two Greedy Italians”

  1. @ Maureen: I can definitely confirm that “frittata di pasta” is a staple in Italian picnics. I love it, and make it with all manners of leftover pasta, be it “in bianco” (oil or butter only), with tomato sauce, with pesto, you name it. I do flip mine, using my precious frittata flipper (Kirstin has one), but a lid will work ok.
    Garlic soup sounds lovely – I have only had it once, but made with “spring” (ie the freshly picked stuff with green shoots) garlic. It’s interesting to know that it works with ordinary garlic too.

  2. Maureen Stapleton says:

    @Cri: A frittata flipper? A kitchen gadget I DON’T have?? Must. Get. One. Immediately. But maybe the next time I do it, I’ll try a lid and see how it works. Will let you know.

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