Frittata di Maccheroni

Amount Per Serving
Calories 174		Calories from Fat 81
% Daily Value*
Total Fat 9g		14%
	Saturated Fat 4g	20%
	Trans Fat 0g
Cholesterol 87mg		29%
Sodium 412mg		17%
Total Carbohydrate 14g		5%
	Dietary Fiber 2g	8%
	Sugars 1g
Protein 9g		18%

Vitamin A 4%		Vitamin C 0%
Calcium 11%		Iron 5%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Snack-sized frittatas made with spaghetti and eggs work well as appetizers or as a side with green salad. The pesto garnish uses walnuts instead of more traditional pine nuts. These were served at the 2015 Flavor Experience conference.

1 pound Barilla Spaghetti

1/2 cup diced pancetta

1/4 cup extra-virgin olive oil

1/4 cup grated romano cheese

2 cups diced provolone cheese

10 organic eggs

salt and pepper

walnut pesto:

2 cups walnuts

12 sun-dried tomatoes

10 leaves fresh basil

1 cup grated Parmesan cheese

1 cup extra-virgin olive oil

Instructions

Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Render the pancetta; drain and set aside to cool.
Grease two 12-cup muffin tins. Mix the spaghetti with the Romano and oil and fill each cup with a layer of spaghetti. Combine the pancetta and provolone and distribute them among the cups. Top each cup with more spaghetti.
Bake the frittatas at 350 degrees F for about 10 minutes, until golden and crispy.
Whisk together the eggs and season with salt and pepper. Pour them into each cup to fill it, then return the pans to the oven.
Bake until the eggs are firm and cooked through. Remove and cool or serve immediately with pesto.

To make the pesto: Combine the walnuts, basil, cheese, and sun-dried tomatoes in a food processor. Puree, pouring in the oil to combine. Season with salt and pepper.