I could have called these spaghetti fritters but where's the romance in that? When you say spaghetti fritti you can't help but season the words with musical Italian intonation and flamboyant gesticulation. Go on, try it.
See?
Besides, spaghetti fritti are 157% more delicious than spaghetti fritters, simply because they're called spaghetti fritti. Why do I keep italicising spaghetti fritti? It's not me. The words are so Italian, they refuse to be written any other way.
Spaghetti fritti can be as simple as leftover spaghetti tossed with a beaten egg and a little Parmesan, or you can zhuzh it up with all kinds of fancy shit. My version pimps the pasta with garlic, smoked bacon and sage - but only because that's what I had lying around. Parsley, lemon zest, rosemary, nutmeg, panko crumbs, capers and anchovies are all frittable if you have them.
Spaghetti Fritti
~ 4 snacky servings ~
Ingredients
2oog leftover spaghetti
2 eggs, whisked
2 tbsp grated parmesan
3 cloves garlic, finely chopped
2 bacon rashers, diced
3 tbsp butter or olive oil (not extra virgin)
3 tbsp chopped sage, rosemary or parsley
1 tsp ground black pepper
1/2 tsp salt
To serve
4 fried or poached eggs
Parmesan
Method
If you're using diced bacon, crisp it up a little in a tablespoon of oil. Remove from the pan and fry the garlic until it's aromatic.
Add the garlic, bacon (and that glorious garlic/bacon pan oil), parmesan, pepper, salt, herbs and leftover spaghetti to a mixing bowl and stir to combine.
Put your frying pan back on a medium heat and add the butter or oil. When the oil's hot, add four mounds of spaghetti mixture. (Let most of the egg drip off the spaghetti before popping the mounds in the pan.) This recipe should make four 10cm fritti but you could make a few more smaller ones if you like. I used a circular pastry cutter to shape mine, but this is totally unnecessary. Free-form blobs are absolutely fine and I feel very silly for trying to be fancy.
Fancy or free-form, the fritti are done when they've crisped-up on both sides - about 5 mins per side.
Top each with a poached or fried egg, a good grating of parmesan, black pepper and if you like, a drizzle of chilli oil.
Serve with a terrible Italian accent and jazz hands.
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