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Frittate alla Napoletana

Australian Gourmet Traveller recipe for Frittate alla Napoletana
Frittate alla Napoletana

Frittate alla Napoletana

William Meppem
8
15M
15M
30M

“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.”

Ingredients

Method

Main

1.Combine ingredients (except oil) in a large bowl and season to taste.
2.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.

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.

Notes

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