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Saturday, June 30, 2007

Frittelle di Capellini with Tomato, Mushroom, & Mozzarella


Don't you just love Jamie Oliver? Let's face it, apart from the fact that he's a Brit, lovely, attractive, down-to-earth, compassionate, a family guy and all around fun-loving man, the guy's into food. I just picked up Jamie's Italy from the library today and was immediately inspired to make this frittelle di Capellini (fritelle di Spaghetti in the cookbook).

The basic recipe involves cooked capellini (or spaghetti), that is mixed with beaten egg, garlic, and in this case, chopped basil, grated Cacio di Bosco al Tartufo, salt and pepper, and red pepper flakes. You cut the stringy pasta into 3" pieces, mix it with the eggy mixture, and fry it like a pancake in olive oil.



I topped this soft on the inside/crispy on the outside savory pancake with roasted tomato slices and mushrooms, basted with an olive oil-balsamic vinegar mix, and topped the tower with a little fresh mozzarella and a dab of pesto.

Easy, fantastic tasting, and a little different, this made a wonderful summertime meal!

2 Comments:

Blogger Lydia said...

I'd bookmarked this recipe in the book but haven't gotten around to trying it yet. Now I'm inspired! I love your twin toppings of tomato and mushroom, too.

5:10 AM  
Blogger Holler said...

Mmmm! Delicious!
I like Jamie Oliver too! I aften scribble down recipes while watching him on tv.
Was it easy to shape these cakes? Do you cook the spaghetti a little less than usual?

5:41 AM  

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