1 hour ago
Tuesday, September 25, 2012
I loved going to other kids' houses for lunch when I was growing up.
My Italian friends' moms always made fried pasta with the leftover spaghetti from the night before, and could turn leftovers into a whole 'nother dimension.
I could never understand this concept of frying pasta.
It was out of my comfort zone, yet I loved the taste of the crispy noodles with whatever sauce was left clinging to them. Sometimes they would fry the pasta with eggs for lunch, something my mother wouldn't think of doing.
Sorry mom, but your boring PBJ or grilled cheese just won't do. I will be home after lunch.
Finally, after all these years, I decided to channel the Italian American child in me.
I took last night's cavatelli w/ cherry tomatoes and basil and threw the whole lot in a hot cast iron skillet, with some olive oil.
Cooked the pasta until it was nice and crispy and had brown edges, about 5 minutes or so.
Penne, ziti or cavatelli works best.
Tossed in a few beaten eggs and cooked until the eggs were scrambled and set.
Grated in some fresh Parimigiano Reggiano, seasoned w/ salt and pepper and fresh parsley.
This was fantastic, a whole different meal than last night, and brought back great memories.