Spaghetti Pastiera/pasta frittata
Contributed by Rita Conroy, KCIC member
(Petretta Family Easter Recipe)
Cook mixture until golden brown on bottom, gently slide pie (uncooked side UP), onto plate large enough to cover pan. Cover the pie with fry pan. Holding the plate & pan firmly, flip the pan & plate over. Place fry pan on burner & cook until bottom is lightly browned.
When done, remove pie from pan onto a plate & let cool to firmly set. This can be eaten warm or cold.
NOTES: * 1 c. of pecorino can be substituted for 1 c. of parmesan.
This recipe can be tailored to your own tastes. Other herbs can also be added: ie parsley.
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