I hope you all enjoyed my last few recipes. Last week was really busy, first of all I turned 30! Secondly, I've been working on more meals to add to the blog. Many thanks to my family for all the cooking equipment they gave me for my birthday, which included a pizza stone, a dutch oven, bamboo cutting boards and much more. Imagine the possibilities!
This recipe for Fried Spaghetti is widely used in Naples as a quick lunch, a sack lunch or a portable snack. It is best when eaten at room temperature as the spaghetti absorbs all the flavors.
For 4 People
1 LB Spaghetti
1 TBL Chopped Parsley
Canola oil for frying
Cook spaghetti according to directions on box, be sure to salt the water when it comes to a boil. When spaghetti is ready, strain and set aside for about 10 minutes so it can cool. The spaghetti needn't be cold, it just needs to be cool-er so it doesn't cook the egg.
Beat the eggs in a bowl and add parsley, salt and pepper. Place spaghetti in a large bowl and add beaten eggs. Mix Well. Depending on the size of your frying pan, you may be able to make 3 or 4 personal frittatas or one large one, which you will then slice. Place enough oil in the pan so it covers the whole area. Place the pan on medium heat. When the oil is hot, mix the pasta one more time and add to the pan. Fry for about 10 minutes on each side. You will know it's time to flip the spaghetti when the bottom surface has hardened and it's of a golden color.
When the spaghetti is ready place on a dish to cool for about 20 minutes. This dish also stores well in the fridge.