Zingari Gipsy-Style Spaghettini Omelet

This recipe is an excellent way to use up leftover cooked pasta and makes a meal in itself. Serve with a mixed salad and lots of light red wine, such as Valpolicella.

4

12 lb. cooked spaghettini

15 fl. oz. fl§ cups Bolognese Sauce

6 eggs, well beaten

2 teaspoon salt

½ teaspoon black pepper

1 oz. butter

2 tablespoons chopped fresh parsley

Place the spaghettini and sauce in a large mixing bowl and, using two forks, toss the ingredients until they are well combined.

Add the eggs, salt and pepper and stir the mixture thoroughly.

In a large, heavy frying-pan or omelet pan, melt the butter over low heat. When the foam subsides, pour the spaghcttini mixture into the pan and cook for 3 minutes. Increase the heat to moderate and leave the ingredients to cook, without stirring, for 8 minutes. (Even if you do smell an aroma of burning spaghettini do continue to cook for the 8 minutes – the slightly charcoal-flavoured outside adds to the deliciousness of the dish!)

Remove the pan from the heat. Place a heated serving dish over the pan and invert the two. The omelet will slip out easily.

Using a sharp kitchen knife, cut the omelet into quarters. Sprinkle with the parsley and serve at once.

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