Neapolitan pasta omelette quick and easy recipe
Neapolitan-style pasta omelette for this recipe you can use spaghetti, bucatini or macaroni. It is a recipe that uses leftover pasta and is therefore very economical. Perfect for picnics or to take to the beach (a classic among Neapolitans who stay all day on the beach - very vintage! 🙂) The procedure is that of a classic omelette with the addition of pasta some cold cuts (bacon or salami) and some provolone cheese. It can also be prepared white without sauce. To be enjoyed warm or cold. Try it!
Difficulty: easy Preparation times: 15 minutes Cost: cheap
Ingredients for 2 medium omelettes (6 people)
- 500 gr of pasta (I used bucatini)
- 500 gr of tomato puree (optional)
- 1/2 onion
- 3-4 eggs
- 100 gr of provolone
- 100 gr of bacon or salami (Naples type)
- 2 tablespoons of grated pecorino romano
- 3 tablespoons olive oil
- pepper, salt
Pasta omelette preparing
(NBI used a 22 cm diameter pan and I prepared 2 omelettes, you can also use a single larger pan but it will increase the cooking time)
Prepare the pasta and a fake ragù i (with a tomato sauce and a quarter of onion browned in a saucepan with 2 tablespoons of oil, after 20 minutes of cooking over medium heat, the sauce will be ready) drain the pasta, add the pasta sauce and let it cool in a glass bowl. If, on the other hand, you are reusing the leftover pasta, skip this step.
Beat the eggs, add the grated cheese and a pinch of salt, pour the beaten eggs into the dough, turning and mixing well if with 3 eggs it is too dry add another, put 2 tablespoons of oil in a non-stick pan and let it heat well oil, pour a little pasta on the bottom trying not to leave empty spaces, add the cheese (provolone) cut into small pieces, the salami and a little ground black pepper
add more pasta to cover everything, try to compact the omelette well so that the cooking is more uniform, let it cook for about 10 minutes over low heat, covering with a lid, then using the lid or a plate, turn the omelette and leave cook without a lid for another 5-6 minutes. Check the cooking by moving the omelette inside the pan, if it slips then it is ready. Pour it into a serving dish and serve it hot, tipieda or cold, it will always be delicious.
and your pasta omelette is ready.
WINE TO MATCH: A full-bodied red wine, a Piedirosso from Campi Flegrei or Vesuvius
In this blog for wine pairings I consulted the site: www.bodegasdevino.org
Enjoy your meal!