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Frittate alla Napoletana

You'll need

250 gm cooked linguine, cut in half widthways 120 gm (1 cup) finely grated pecorino ½ cup coarsely chopped flat-leaf parsley 6 eggs, beaten 35 gm (¼ cup) plain flour 1 tbsp dried breadcrumbs 1 garlic clove, crushed 200 ml vegetable oil, for shallow-frying


  • 01
  • Combine ingredients (except oil) in a large bowl and season to taste.
  • 02
  • Heat oil in a large frying pan over medium-high heat. Add heaped tablespoons of mixture and fry, turning once, until golden (1-2 minutes each side), drain on absorbent paper, season to taste and serve warm.

"This is something I grew up with. As a family we'd take off on Saturday mornings at harvest time to pick grapes, and this would be in the lunchbox, made of pasta left over from the night before. It's beautiful warm with a drizzle of olive oil to finish it off, but cold for lunch the next day it's sensational."

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Fiano di Avellino from Campania, with its notes of quince, orange-blossom and spice and underlying acidity, would be perfect with all the antipasti.

Featured in

May 2011

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