Frittata di scamaro recipe (frittata pasta without eggs with anchovies, raisins and pine nuts)


Step 1

In a 10-inch nonstick skillet set over medium warmth, add 3 tablespoons oil and garlic and cook dinner, stirring often, till aromatic and golden, about 3 minutes. Add the anchovies and cook dinner till wilted, about 2 minutes. Flip warmth to medium-high, add tomatoes, and simmer till barely decreased, about 4 minutes. Add the olives, raisins, capers and pine nuts and cook dinner for an additional 2 minutes. Flip off the warmth and discard the garlic.

Step 2

Boil a big pot of generously salted water. Add the pasta and cook dinner till al dente, about 4 minutes (use the really useful cooking time on the package deal).

Step 3

Drain the pasta and return it to the pot. Add the tomato and parsley combination and stir properly till mixed. (Don’t clear the pan.)

Step 4

Within the empty skillet, add 3 tablespoons of the oil and switch up the warmth. When it is scorching and shimmering, add the pasta. Use a spoon to flatten the highest. Prepare dinner, undisturbed, for two minutes, then flip the warmth to medium and proceed cooking till the pasta has set and the underside is golden brown, about 9 extra minutes.

Fifth step

Place a plate on high of the frittata, and switch the pan the other way up. Place it again within the skillet, raw facet down, and drizzle the remaining tablespoon of oil across the fringe of the frittata. Brown on the opposite facet, about 12 extra minutes.

Step 6

To serve, slide the frittata onto a plate and garnish with the parsley. Let it cool barely earlier than slicing it into wedges.

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