Snack-sized frittatas made with spaghetti and eggs work well as appetizers or as a side with green salad. The pesto garnish uses walnuts instead of more traditional pine nuts. These were served at the 2015 Flavor Experience conference.
1 pound Barilla Spaghetti
1/2 cup diced pancetta
1/4 cup extra-virgin olive oil
1/4 cup grated romano cheese
2 cups diced provolone cheese
10 organic eggs
salt and pepper
2 cups walnuts
12 sun-dried tomatoes
10 leaves fresh basil
1 cup grated Parmesan cheese
1 cup extra-virgin olive oil
- Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Render the pancetta; drain and set aside to cool.
- Grease two 12-cup muffin tins. Mix the spaghetti with the Romano and oil and fill each cup with a layer of spaghetti. Combine the pancetta and provolone and distribute them among the cups. Top each cup with more spaghetti.
- Bake the frittatas at 350 degrees F for about 10 minutes, until golden and crispy.
- Whisk together the eggs and season with salt and pepper. Pour them into each cup to fill it, then return the pans to the oven.
- Bake until the eggs are firm and cooked through. Remove and cool or serve immediately with pesto.
To make the pesto: Combine the walnuts, basil, cheese, and sun-dried tomatoes in a food processor. Puree, pouring in the oil to combine. Season with salt and pepper.