Frittata di Maccheroni
By Chef Lorenzo Boni of Barilla America. Serves 25.
Frittata di Maccheroni is classic “picnic” fare from Naples, Italy. It is traditionally made with leftover spaghetti, mild melting cheese, and ham but the simplicity of the recipe naturally invites new flavor and ingredient add-ins. Made ahead and served cold or at room temperature, Frittata di Maccheroni is a convenient and tasty on-the-go option.
INGREDIENTS
- 1 lb. Barilla Spaghetti
- 1/2 cup diced pancetta
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated Romano cheese
- 2 cups diced provolone cheese
- 10 organic eggs
- Salt and pepper
Walnut Pesto
INGREDIENTS
- 2 cups walnuts
- 12 sun-dried tomatoes
- 10 leaves fresh basil
- 1 cup grated Parmesan cheese
- 1 cup extra-virgin olive oil
DIRECTIONS
1. Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
2. Render the pancetta; drain and set aside to cool.
3. Grease two 12-cup muffin tins. Mix the spaghetti with the Romano and oil and fill each cup with a layer of spaghetti. Combine the pancetta and provolone and distribute them among the cups. Top each cup with more spaghetti.
4. Bake the frittatas at 350 degrees F for about 10 minutes, until golden and crispy.
5. Whisk together the eggs and season with salt and pepper. Pour them into each cup to fill it, then return the pans to the oven.
6. Bake until the eggs are firm and cooked through. Remove and cool or serve immediately with pesto.
7. To make the pesto: Combine the walnuts, basil, cheese, and sun-dried tomatoes in a food processor. Puree, pouring in the oil to combine. Season with salt and pepper.
About the Chef
Chef Lorenzo Boni grew up with a passion for Italian food in Bologna, Italy. While studying culinary arts, Lorenzo traveled extensively throughout Italy, immersing himself in the regional cuisines of Italy. In 1999, Lorenzo joined Barilla at their world headquarters in Parma. Now, Lorenzo is responsible for product and recipe development, managing the culinary execution of all Barilla sponsored events, and is also a spokesperson for Barilla and Italian Food Culture Educator in many food conferences around the United States.
Learn more about Chef Lorenzo Boni on his Chef’s Roll profile here.
