Although the food scene in Italy changed a lot in the last few years, Italians still do eat pasta on Sundays and when there is too much, they transform it into something entirely new like frittata di spaghetti or spaghetti pie. On the beaches of Naples or Ischia, don’t be surprised if you see Italian bathers peeling aluminium foil off of a ‘frittata di spaghetti’. It’s common to make a spaghetti pie for such purposes from scratch with just cooked pasta and eggs and maybe a little sugar sprinkled on top. Easily transported, and fine to eat hot or cold, it’s ideal picnic food. It is an hearty and substations meal and provides a good carbs and protein intake with 2 simple ingredients such as pasta and fresh hen eggs. We will serve our frittata with a delicious and healthy winter slaw with seasonal cabbage, root vegetables (such as carrots and radishes) and apples. Cabbage, carrots, radishes, apples are packed with nutrients, minerals and the precious vitamin C. Moreover, when eaten raw they supply more antioxidants such as carotenoids and ferulic acid.
Wheat (G), garlic, onion, olive oil, black pepper, nutmeg, Kosher salt, parsley, cabbage, carrot, malt vinegar, Granny Smith apple, radish,
G = Contains cereals containing gluten
M = Contains mustard