- BY ISSIMO
- August 12, 2024
Ferragosto plans? Swim, feast, sleep and repeat! We’ve explained the history and significance of this beloved August 15th holiday here on ISSIMO before – it’s a day to officially close shop and head off on vacation somewhere relaxing and refreshing with family. That’s if you’re not already there! Ferragosto is without a doubt the most anticipated day in the summer calendar for Italians, a day filled with joy and festivities for all generations!
It’s also a day where we’re reminded to reflect on our gratitude for life’s true gifts; family, friends, good health, and of course, food…and lots of it! Whether you’re spending the day relaxing on a beach with your loved ones, or you’ve prepared an indulgent feast with all the trimmings to impress everyone at your place, there are a few traditional dishes and recipes that no Ferragosto is complete without. One in particular is very close to our hearts…Frittata di pasta!
Why this Frittata means Ferragosto
Rich, wholesome, and golden on the outside (just the way we like it) Frittata di pasta is originally from south Italy’s Campania region. Traditionally it was a kind of ‘salvage’ dish made using whatever ingredients were already in the kitchen, or maybe even when one was too tired to cook. Now prepared in various forms across Italy, Frittata di pasta has become a signature Ferragosto dish, and an enduring tradition. Not only is the recipe simple to make, versatile, and easily adapted to suit different tastes, but it’s easy to bring to various family gatherings and activities – from days at the beach, to hikes, to boat trips, or wherever the summer takes you. Frittata di pasta means Ferragosto because it’s perfect for sharing with the whole family, and its flavour is rich and comforting.
Mezzatorre Hotel & Thermal Spa’s Executive Chef Giuseppe D’Abundo was born and raised in Ischia, and he knows a thing or two about Frittata di pasta and authentic Ferragosto fare. He says this dish symbolises the unity of family and loved ones on the special Ferragosto holiday. It celebrates being together, sharing food, and preparing simple recipes with love.
“Made with a selection of local and homemade ingredients, many families have their own slightly different version of this recipe, with different tricks to make it even more flavoursome. These include using homemade Neapolitan-style ragù from the day before, and in the case of vegetarian versions, frying the vegetables the day before and using the right combinations of cheeses to make it even more tasty,” says Chef D’Abundo.
Our favourite ferie traditions
Many of us have fond childhood memories of carrying containers filled with Frittata di pasta to the beach on Ferragosto, with more than enough to feed the family under the umbrella next to us too! Even today, nothing much has changed. We still adore this tradition and the joyful atmosphere it brings to the day, especially when some families become competitive about who makes a better Frittata di pasta. That’s all before the card and board games even come out!
“Let me tell you, there’s nothing like the smell of Frittata di pasta on the beach around lunchtime!” says Chef D’Abundo, who shares his tried and tested (and Nonna-approved!) Neapolitan-style recipe for Frittata di pasta, which is always made with love using authentic homemade ingredients. Now you can give it a try at home!
Frittata di pasta alla napoletana (vegetarian version)
Ingredients
Ingredients (To prepare the day before)
Serves 4
For the fondue sauce
100g milk
100g white Neapolitan ‘Cacio’ cheese
70g smoked Neapolitan ‘Cacio’ cheese
For the fried zucchini and golden onions
Extra virgin olive oil (to taste)
800g zucchini
250g onion
Ingredients
Ingredients
(To use the day after to complete the frittata)
360g spaghetti
8 eggs
Fine salt (to taste)
Black pepper (to taste)
Zucchini flowers (to taste)
Basil (to taste)
For the pesto
100g basil leaves
¼ clove of garlic
10g pine nuts
50g extra oil
30g Parmigiano cheese
To prepare the day before
- Wash the onion and finely chop it into julienne strips. Lightly fry it in oil until golden brown.
- Wash and thinly slice the zucchini, and fry them in the same way until they are also golden brown. This will give them that characteristic flavour which contrasts the sweetness of the Neapolitan Cacio cheese.
- Prepare the fondue by grating both types of Cacio cheese and melting them together with the milk in a bain-marie.
- Set all these preparations aside in the fridge and store them for the next day. This little trick makes the frittata more flavoursome.
To prepare on the day of consuming the frittata
- Cook the spaghetti until al dente.
- Meanwhile, beat the eggs, salt and pepper, and add the mixture to the pasta. Immediately add the cheese fondue, the cold zucchini and the onion to taste.
- Add the zucchini flowers and the basil to the mixture.
- Transfer the mixture to a non-stick frypan and brown it on moderate heat for about 10 minutes on each side, or you can put it in the oven at 180 degrees on a tray lined with baking paper and allow it to brown for about 15-20 minutes.
- The frittata is ready once crispy and golden brown on the outside.
- Serve it with a bit of basil pesto for a little Chef’s touch.
