Frittate alla Napoletana

AT A GLANCE

  • Serves 8 people

  • 250 gm cooked linguine, cut in half widthways
  • 120 gm (1 cup) finely grated pecorino
  • ½ cup coarsely chopped flat-leaf parsley
  • 6 eggs, beaten
  • 35 gm (¼ cup) plain flour
  • 1 tbsp dried breadcrumbs
  • 1 garlic clove, crushed
  • 200 ml vegetable oil, for shallow-frying
01   Combine ingredients (except oil) in a large bowl and season to taste.
02   Heat oil in a large frying pan over medium-high heat. Add heaped tablespoons of mixture and fry, turning once, until golden (1-2 minutes each side), drain on absorbent paper, season to taste and serve warm.

Topics:

CHEESE, AUTUMN, MAIN, PECORINO, CHEFS' RECIPES, EGGS, LINGUINE, VEGETARIAN, ITALIAN, DRINK SUGGESTION, PASTA

Recipe:

VINCE LAMONTAGNA, VINCENZO’S CUCINA VERA, ADELAIDE

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

FIANO DI AVELLINO FROM CAMPANIA, WITH ITS NOTES OF QUINCE, ORANGE-BLOSSOM AND SPICE AND UNDERLYING ACIDITY, WOULD BE PERFECT WITH ALL THE ANTIPASTI.

FEATURED IN

May 2011

May 2011

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