Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.