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Vermicelli Pie without Eggs

Luigi DiMajo Norante, owner of DiMajo Norante winery in Campomarino, Moline, is a busy man who takes great pleasure in cooking. In the time it takes to set the table, he is sitting down to enjoy his no-egg vermicelli frittata with a glass of one of his classic DiMajo Norante wines. The dish is also good made with leftover pasta. Be sure to lightly oil the pan before cooking the frittata; that is the secret to its coming out perfect every time without sticking. SERVES 4 to 6


1/4 cup Filippo Berio Extra Virgin Olive Oil

1 large garlic clove, peeled and chopped

1 tablespoon capers in salt, rinsed and minced

2 anchovies in olive oil, drained and chopped

1/2 teaspoon dried hot red pepper flakes

1/2 pound vermicelli or spaghetti, cooked

1/2 cup grated Parmigiano-Reggiano cheese

1/4 cup minced flat-leaf parsley


Heat a 10-inch nonstick sauté pan over medium heat. Pour in the olive oil, add the garlic, and cook until the garlic softens. Stir in the capers, anchovies, and hot pepper flakes. Cook 2 minutes.

Add the vermicelli and stir it well into the ingredients. Stir in the cheese and the parsley. Lower the heat and cook until the underside is brown and crisp, about 5 minutes. Place a dish wider than the sauté pan over the top of the frittata and flip it out. If the pan is dry, add a teaspoon of oil. Return the frittata to the pan to cook the other side. Slide the frittata onto a serving dish and cut it into wedges.

This recipe was originally featured on show 1518 - Omelet Party.


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