Vermicelli Frittata (Frittata Di Vermicelli)

Yield: 4-6 servings

Ingredients:

• 9 ounces (255 g) vermicelli noodles (made of semolina, not rice)
• 3 tablespoons (45 ml) olive oil, divided
• 8 anchovy fillets (packed in oil)
• 2 large garlic cloves, minced
• ½ teaspoon (2.5 ml) crushed red pepper
• 8 eggs, lightly beaten
• 1/3 cup (80 ml) chopped fresh basil, divided
• 1/3 cup (80 ml) grated parmesan, plus more for garnish
• ¼ teaspoon (1.25 ml) salt
• Ground black pepper

Method:

Cook the vermicelli in plenty of boiling salted water until al dente. Drain, then set aside to cool.

Heat 1 tablespoon (15 ml) olive oil in a large frying pan over medium heat, then fry the anchovies, garlic and crushed red pepper for 2-3 minutes. Do not let garlic burn. Remove from heat.

In a large bowl, combine the cooled vermicelli, anchovy-garlic oil, eggs, most of the fresh basil (reserve some for garnish), parmesan, salt, and pepper and mix together.

Wipe out the pan, add the remaining olive oil and heat over medium heat.

Add the vermicelli and egg mixture to the frying pan, spreading to make one even layer. Cook until browned on the bottom, about 8 minutes, then flip and cook until the other side is browned.

Remove from pan, cut into slices, and serve garnished with fresh basil and sprinkled with parmesan.

Buon appetito!