From Sicily with lots of taste, here is the pasta a frocia (omelette)

Here is the simple and tasty recipe for pasta a frocia, a first course of omelette pasta made with spaghettini and sauce.

From a long tradition comes a typical Sicilian recipe. We are talking about the preparation for the pasta a frocia. This term indicates a sort of omelette pasta which, in fact, is fried to become crunchy and tasty. It is a tasty first course based on spaghettini , which are seasoned with tomato sauce, eggs and breadcrumbs. This typical product also allows you not to waste pasta leftovers that can be recovered with this delicious recipe. Ready in a few minutes and to be enjoyed on many occasions.

Let's move right to the kitchen!

Preparing the recipe for the frocia pasta

1. Start with the sauce. In a saucepan, pour 2 tablespoons of oil and add a clove of garlic.
2. Heat up on the stove over medium heat, then add the tomato sauce.
3. Add salt and cook for 5 minutes , so as to thicken the sauce.
4. Take a pot and fill it with water. Add salt and put on the fire to bring it to a boil.
5. At this point, dip the spaghettini and cook for the necessary time.
6. When finished, drain and transfer to a bowl. Sprinkle with lots of grated Pecorino. Stir to distribute it evenly.
7. Add the eggs and a pinch of salt, stir to mix everything.
8. Take a large-bottomed non-stick pan and pour 2 tablespoons of oil.
9. Sprinkle a handful of breadcrumbs and add the pasta and egg mixture.
10. Level the surface well and fry over medium heat until it turns golden. When the time is right, fry the other side.
11. Place a lid or plate on top for easier turning. Once the other side is cooked, you can move on to plating.

storage

This recipe is ready in 5 minutes and you can serve a tasty and crunchy frocia pasta. You can keep it for 1-2 days in an airtight container.

Try the delicious potato and dandelion omelette .

Riproduzione riservata © - WT