There is a thing called spaghetti omelette - frittata di pasta - in which you use your leftover pasta, generally spaghetti, to fill an omelette. Not a bad idea for a late weekend breakfast, for example: an omelette bubbling with cheesy spaghetti.
I didn’t have leftover spaghetti; I had leftover omelette. So I did the opposite, using the omelette as the ‘sauce’ for a pasta dish.
The omelette had been six eggs, a dash of milk and plenty of salt and cracked pepper, filled with a cup of grated cheddar and half a cup of very finely chopped chilli salami. It was a big omelette and half had been left over.
Having sliced the remaining omelette into small neat cubes, I cooked the linguini, drained it, and put it back in the pan with a generous dash of olive oil and cream. Then I added the egg very gently to warm through. To serve I showered the lot with plenty of chopped parsley including the stalks and more parmesan-style cheese. Pasta di frittata, I suppose. Or cubist pasta carbonara?
Comments
Post a Comment