For this Presto Pasta Night I'll be focusing on the presto part of it as I battle a case of sniffles and Pasta surely is a comfort food for those times you don't feel the best.
I'll be using vermicelli again but this time I'll be making a frittata. I've kept the flavours fairly plain as I can't really taste much at the moment but you could add fresh pesto to the mix to liven it up a little or even drizzle over a little salsa verde.
1 cup vermicelli
salt and freshly ground pepper
grated Parmigiano-Reggiano or your favourite hard cheese
Gently heat a small 8cm/20 inch deep sided skillet - brushing with a little olive oil.
Cook the vermicelli and drain as soon as they are done - this should only take a couple of minutes.
Gently whisk the eggs, salt, pepper and cheese together before adding the vermicelli.
Pour this into the skillet and press down on the top to evenly distribute the egg. It should sizzle when it hits the pan as you need the base to brown.
As the top dries out, squeeze little pieces of butter along the sides of the frittata - this gives you that nice crisp top.
When it's almost cooked, sprinkle over with a little more grated cheese and then place under a grill to brown and finish cooking the frittata.
Place your serving board on top of the pan and flip it out. If you have properly sealed the base it should come out in one piece.
Cut into slices and serve at once - a simple salad would make a good companion.
There you have it, quick and easy and comforting to boot.
Tagged with Pasta