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Leftover Spaghetti with Sauce
8 ounces spaghetti, (or 4 cups cooked leftover spaghetti with sauce)
4 teaspoons extra-virgin olive oil
2 large eggs
1/3 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
6 ounces slice prosciutto (roughly chopped)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
In a large bowl, beat the eggs; add the Parmigiano-Reggiano, salt and pepper, and parsley.
Add the spaghetti and mix well, then stir in the prosciutto .
In a 9-inch frying pan, heat 2 teaspoons of the olive oil.
Add the spaghetti mixture and smooth the top with a spatula.
Cook over medium-low heat until the frittata is browned on the bottom and set.
Invert a plate larger than the frying pan over the pan and turn out the frittata.
Heat the remaining olive oil in the pan, and return the frittata to the pan to brown the other side.
Shake the pan occasionally to keep the frittata from sticking.
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