PASTA FRITTATA
Elizabeth and I were invited to a garden luncheon overlooking Lake Trasimeno in Casalini, a small borgo in the Commune of Panicale.
As people were arriving and Prosecco was being poured, a tray of antipasti was brought out, one of the items were thin slices of an omelette or frittata, neither hot nor cold, but just slightly warm. Inside the rich egg mixture was pasta. It was like it's own little egg sandwich.
LAST NIGHT'S CARBONARA
Elizabeth makes a fabulous pasta Carbonara and as usual there was a bit left over along with some asparagus. So, instead of standing in front of the open fridge pushing cold pasta in my mouth we decided to try a pasta frittata for lunch.
I beat four eggs with salt and pepper and a handful of grated parmesan cheese then tossed the pasta and asparagus in. I poured the mixture into a hot non-stick skillet and kept gently pushing the sides to cook the eggs.
Then, under the broiler until it achieved that All -American Diner
state of perfection called 'golden brown'.
Lunch!
Salute!
{week 42}
Copyright 2015 James Aponovich
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