Frittatine

By on October 26, 2012

These appetizers get the award for cuteness. And they taste great too. It’s a simple frittata made with spaghetti and cooked in a mini-muffin tin, then topped with a little pesto and tomato sauce. A friend named Diana found these on the blog “Foodalogue” and offered them at a recent reception. They were gone quicker than you can say “frittatine,” a word that means more than one small frittata.

Italian lesson of the day: frittata-singular; frittate-plural. Tiny frittata-frittatina; plural frittatina-frittatine.

Frittatine (From Foodalogue)
printable recipe here

Ingredients:

  • 2 garlic cloves, chopped
  • 1/3 cup crumbled bacon
  • 1/2 cup peas
  • 1 1/2 lbs. mozzarella shredded
  • 8 eggs beaten
  • 1/2 cup parmigiano reggiano, shredded
  • salt and pepper
  • 1 lb. thin spaghetti
  • sauce for topping

Directions:

1. Saute garlic, bacon and peas. Reserve to side.

2. Crack spaghetti in thirds, boil to al dente and drain.

3. Mix beaten eggs with cheeses, s+p, and fold in garlic/bacon/pea mixture.

4. Add drained spaghetti and mix.

5. Fill greased mini muffin tins.

6. Bake in 350 oven for about 10 minutes

7. Cool.  Top with marinara and pesto sauce

Notes:

When you add the pasta to the egg mix, the cheeses will melt. It will be easier to fill and mold them into the muffin cups if you allow the cheese to cool off a little and get tacky.

You can make these in advance and either refrigerate or freeze them in a baggie.

Bring to room temperature and then reheat in oven before saucing. (I reheated in a microwave for about 10 seconds and it held its shape perfectly.)

It’s a good buffet item because they can be served at room temperature.

If you use a larger muffin mold, it makes a lovely first dish or lunch with a salad.

 

Originally posted on Ciao Chow Linda.

Ciao Chow Linda

About Ciao Chow Linda

Linda Prospero, is a Princeton, N.J. writer who has lived in Italy and continues to travel there to visit family and explore all its regions. She spent her career as a journalist, and her articles have appeared in publications ranging from The New York Times and Los Angeles Times to the Times of India. But her real passion is Italy -- its art, literature and food -- and sharing that love with others. She is author of the popular blog, Ciao Chow Linda. In my last life, I was a journalist in NYC, but left the rat race to live in Italy for a year with my husband. Back in the states now, I have created this blog to combine my interests of writing and photography with my love of food and travel.

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Frittatine