Serves 6

Ingredients

  • 2 cups leftover cooked capellini or about 3 ounces uncooked cappelini
  • 1 pound thin asparagus, cleaned, cut into 1/2 inch pieces and blanched
  • 6 eggs (or 4 goose eggs)
  • salt
  • freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 8 scallions, trimmed, washed and cut into thin rounds including 2/3 of the green part
  • 1/4 cup chopped Italian parsley
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
Lidia’s Italian Table

Cookbook

Lidia’s Italian Table

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Directions

If starting with uncooked capellini stir the capellini into a large pot of salted water. Cover the pot and reheat to boiling, stirring once or twice. When the water returns to a boil uncover the pot. Cook the pasta, stirring occasionally, until al dente tender but firm about 2 minutes. Drain the pasta well and run it under cold water until completely cool. Drain the pasta thoroughly. Snap off and discard the tough ends of the asparagus. Cut the remaining stalk into 1/2 inch pieces. In a medium saucepan of boiling salted water blanch the asparagus just until it turns bright green, about 2 minutes. Drain the asparagus and refresh it under cold water. Drain the asparagus completely. Preheat oven to 475 F. With a fork, beat the eggs well and season with salt and pepper. In a large non stick or well seasoned cast iron skillet heat the oil and butter over medium heat. (The skillet must be oven proof as the frittata is finished in the oven.) Add the scallions and sauté’ until wilted, about 2 minutes. Reduce the heat to low and add the asparagus. Cover the skillet and cook over low heat until the asparagus are soft, about 10 minutes. Season with salt and pepper. Add the capellini and chopped parsley to the skillet and toss well with the asparagus. Spread the pasta evenly in skillet and slowly pour the egg mixture over the pasta. The egg should completely cover the pasta. Increase the heat to medium, cover the skillet and let the fritatta cook, without stirring, until it begins to form a crust underneath, 2 to 3 minutes. Sprinkle the grated cheese over the fritatta. Transfer the skillet to the oven and bake, uncovered, until firm and the eggs are compeletely cooked in the center, about 5 7 minutes. Remove from oven and let it stand about 5 minutes. Cut in 6 slices and serve.

Lidia’s Italian Table

Cookbook

Lidia’s Italian Table

buy now