This is sure to be one of the most unique breakfast/brunch/lunch dishes you’ve ever had. A pasta frittata is delicious comfort food, bursting with sharp flavours.
Pasta frittata
Ingredients
- 300g tagliatelle
- 30ml (2 tbsp) olive oil
- 190ml (¾ cup) milk
- 4 large eggs, beaten
- salt and freshly ground black pepper, to taste
- 100g pancetta, chopped and pan-fried
- 12 black olives, pitted and chopped
- 5ml (1 tsp) capers, finely chopped
- 80ml (1/3 cup) cherry tomatoes, halved
- 80ml (1/3 cup) artichokes
- handful fresh flat-leaf parsley, chopped
- 60ml (¼ cup) Pecorino shavings
- handful fresh rocket, to serve
Instructions
1
Cook the pasta in boiling salted water until al dente. Drain and set aside.
2
Heat the oil in a pan and add the pasta.
3
Combine the milk and eggs. Season and pour over the pasta in the pan.
4
Gently stir through the pancetta, olives, capers, tomatoes, artichokes and parsley.
5
Scatter the Pecorino on top and slowly cook on low heat until the egg mixture has set.
6
Slice and serve hot or cold with the rocket.
Notes
To drink: Veenwouden Vivat Bacchus White 2009, a viognier and chenin blend full of white peach and spice.
