Titina's Leftovers--Not a Turkey in Sight

Italian food is a great antidote for too much turkey. After that third helping of stuffing and cranberries, every one's ready for a change of pace, a change of flavors and something that comes together quickly.



This week in Titina's kitchen--a cooking class recipe that fits the bill perfectly. Spagetti Crespati is part of her private class menu, but pair it with a salad in your kitchen and you have a great light meal for a busy weekend. Other advantages? Spaghetti Crespati is easy to make. It is an omelet, after all. It will feed a crowd but you can cut the recipe down easily. And it uses leftovers--leftover spaghetti, if you have it. Otherwise, cook a little pasta and drain. Simple stuff.



Here's the recipe plus another holiday menu tip provided by Titina's health-conscious son, Raffaele. If you're sensitive to blood sugar spikes after big meals, new research suggests that adding vinegar to the meal could make a big difference. And the easiest way to add vinegar to a meal is a well dressed salad. Check out this interesting New York Times article at

http://www.nytimes.com/2009/11/24/health/24really.html


And don't forget, Capri Flavors sells some lovely Italian vinegars that will make you give up your bottled supermarket dressings and never go back.


Have a safe and happy holiday.



Titina's Spaghetti Crespati



Ingredients:
1 lb. spaghetti, cooked and drained (or left over from previous day)
8 Tbsp. butter
6 eggs
1 cup mozzarella cheese, chopped
1/2 cup salami, chopped
A few sprigs of fresh parsley, or a sprinkle of dried parsley
2 Tbsp. extra virgin olive oil
Pinch of salt
Pinch of pepper



Serves 6; Preparation time: 15 minutes; Cooking time: 10 minutes; Level of Difficulty: Easy



If using dry spaghetti, cook in a large pot of lightly salted water until al dente, drain, and mix with 8 Tbsp. of butter.
In a bowl, beat eggs lightly. Add pasta, mozzarella, salami, parsley, salt, and pepper.



If you want to make one large frittata: In a large frying pan, heat the oil over medium heat. Add the egg mixture and make sure that it is evenly distributed over the pan’s surface. Cook until the eggs are almost set. Cover the pan with a plate, flip the omelet onto the plate, then transfer back into the pan, uncooked side down. Cook for an additional 3 minutes.



To make individual-sized frittatas: In a small skillet, add a little oil. When the oil is warm, add one cup of the egg mixture and cook for 3-4 minutes. Flip the omelet onto a plate, then transfer back in the pan, uncooked side down. Cook for an additional 3 minutes.
Slide the omelet onto a platter and serve warm.