Baked Spaghetti Frittatine
Category: Main Courses
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghettini | 160g |
| Cooked Ham | 90g |
| Provola Cheese | 90g |
| Peas | 90g |
| Eggs | 300g |
| Red Onions | 50g |
| Nutmeg | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Whole Milk | 80g |
| Grana Padano DOP Cheese | 30g |
| Marjoram | 1 pinch |
| Extra Virgin Olive Oil | 30g |
Instructions
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Begin by preparing the peas. Trim and finely chop the red onions, then place them in a pan with half of the olive oil. Sauté the onions over low heat until softened, then add the peas. Cook the peas for about 5-6 minutes.
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Meanwhile, cook the spaghettini in plenty of boiling salted water for 3-4 minutes—just enough to soften them slightly. Drain the pasta and place it in a bowl. Add the remaining olive oil to prevent the spaghetti from sticking, and set it aside to cool.
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Cut the cooked ham into small cubes, roughly 5-6mm in size. Do the same with the provola cheese, cutting it into cubes of the same size.
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In a separate bowl, whisk together the eggs, then add the milk. Season the mixture with salt, black pepper, and a pinch of nutmeg. Stir in the cubed provola cheese, cooked peas (cooled), and grated Grana Padano cheese.
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Finally, add the cooled spaghettini into the mixture and gently combine everything.
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Divide the mixture evenly into 8 individual baking molds, each approximately 10 cm in diameter. Arrange the molds on a baking sheet.
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Bake the frittatine in a preheated static oven at 220°C (or 200°C in a fan-assisted oven) for 30 minutes, or until golden and set.
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Once the frittatine are baked, remove them from the oven and allow them to cool slightly before serving.
Enjoy these savory and satisfying Baked Spaghetti Frittatine, a perfect main dish for family gatherings or casual dinners!
