Zestspot hosted an online cooking demonstration by chef David Rocco as a way of launching its new online culinary shop, zestspot.com. Rocco used a De Buyer carbon steel frying pan to make a comfort food well known around Naples, Italy. Frittata de Pasta, which Rocco liked to a spaghetti omelette.
During the session, Rocco said he didn’t always appreciate the Italian cuisine he grew up with. As an Italian kid living in Scarborough, he just wanted to fit in. He didn’t want to take leftover pasta to school in his lunch.
“This dish is best eaten at room temperature,” Rocco said. “It’s great for school lunches. Put it in muffin trays and bake it.”
- Leftover bucatini (long pasta)
- 1/2 cup vegetable oil
- 1/2 cup eggs or 2 large eggs
- Pecorino or Parmigiano Reggiano
- Salt and pepper to taste
Serves two people.
- In a large mixing bowl, beat eggs slightly, add a bit of salt. Then add a handful of cheese and stir.
- Take your leftover pasta (you can use any cut of leftover pasta that was prepared with a simple tomato sauce) and add to the beaten egg mixture. Make sure the pasta is fully coated.
- In a frying pan, add oil and heat until very hot, add the combined mixture of pasta and egg into the hot pan with oil and flatten the pasta like a pizza.
- Fry until the bottom side is crispy and golden.
- With a plate larger than the pan, flip the pan over so the uncooked mixture is on the plate and then gently slide the uncooked side onto the frying pan and cook until the bottom side is crispy and golden. About 4-5 minutes each side.
- Remove from the pan and place on an absorbent paper towel to drain the excess oil and let it cool down. Serve warm or at room temperature.
David Rocco is a Toronto-born author, cook and host of several internationally syndicated television series. He is most known for producing and hosting the television series “David Rocco’s Dolce Vita” and publishing four cookbooks: “Avventura,” “David Rocco’s Dolce Vita,” “Made in Italy” and “David Rocco’s Dolce Famiglia.”
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