Fried spaghetti again!

"Daisy" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

I was most interested in this post. I absolutely love spaghetti -
any pasta if it comes to that.
[CUT]
I envisage that leftover pasta to fry would never have been smothered
in any sort of creamy sauce. It would have to have been that old
standby pasta dish that has fettucine or spaghetti tossed in a
mixture of garlic, anchovies, onions or whatever previously cooked in
oil. I often make a pasta dish like this, but never thought to fry up
the leftovers. I sometimes have sliced skinned roma tomatoes and
shallots with this sort of pasta - would this fry?
Daisy

In Italy, we use to fry the leftover pasta for reheating it. Some people
likes it because pasta made in this way becomes crispy.
BTW, if you use tomatoes, you can't speack of "frying" because for frying
you use oil.

--
Cheers
Pandora

Daisy said:

I envisage that leftover pasta to fry would never have been smothered
in any sort of creamy sauce. It would have to have been that old
standby pasta dish that has fettucine or spaghetti tossed in a
mixture of garlic, anchovies, onions or whatever previously cooked in
oil. I often make a pasta dish like this, but never thought to fry up
the leftovers. I sometimes have sliced skinned roma tomatoes and
shallots with this sort of pasta - would this fry?

The spaghetti I fry up leftover has usually been sauced in a tomato
based sauce. I never seem to have leftovers in any other type
sauce...but I don't know why? LOL
The lightly dressed leftover spaghetti is added to a frying pan that
I've heated up some olive oil n to coat the bottom. It sizzles slightly
and I turn it down lower to cook slowly as that is when it gets crispy
in bits. It is one of those leftovers that are used up, but comes out
totally different from the original meal. Just consider it peasant food 🙂

Daisy said:

I was most interested in this post. I absolutely love spaghetti -
any pasta if it comes to that.

Quoted message said:

I envisage that leftover pasta to fry would never have been smothered
in any sort of creamy sauce. It would have to have been that old
standby pasta dish that has fettucine or spaghetti tossed in a
mixture of garlic, anchovies, onions or whatever previously cooked in
oil. I often make a pasta dish like this, but never thought to fry up
the leftovers. I sometimes have sliced skinned roma tomatoes and
shallots with this sort of pasta - would this fry?

Fried spaghetti is one of my fondest childhood memories. My grandmother
made it for me.

She always used a tomato-based sauce for her spaghetti. If there were
any meatballs left overs, she would cut them up into chunks. She beat an
egg and mixed that in to the spaghetti and meatball chunks - something
I've not seen any other posters mention. Then a handful of grated
parmesan. The whole thing was poured into a bit of hot oil in a frying
pan and patted down into a sort of a large patty. When the bottom had
set and browned nicely, she turned it out on to a plate, flipped the
plate over and slid the spaghetti back into the pan to cook the other
side. A final sprinkle of parmesan when serving.

"RobtE" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Fried spaghetti is one of my fondest childhood memories. My grandmother
made it for me.

She always used a tomato-based sauce for her spaghetti. If there were any
meatballs left overs, she would cut them up into chunks. She beat an egg
and mixed that in to the spaghetti and meatball chunks - something I've
not seen any other posters mention. Then a handful of grated parmesan. The
whole thing was poured into a bit of hot oil in a frying pan and patted
down into a sort of a large patty. When the bottom had set and browned
nicely, she turned it out on to a plate, flipped the plate over and slid
the spaghetti back into the pan to cook the other side. A final sprinkle
of parmesan when serving.

That is how we do it too🙂) We call it frittata🙂

"Daisy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was most interested in this post. I absolutely love spaghetti -
any pasta if it comes to that.

I am in New Zealand - but hasten to add that we get fabulous imported
pasta and all over Italian cooking ingredients here from Italy (and
Australia!) I once was in St Louis and went to a recommended Italian
restaurant where the speciality was fried ravioli. It was just
wonderful!

I have visited Italy a number of times (and next year again) but I
certainly never saw any pasta fried there - and the relatives had
never heard of it. So much for them. I'm willing to give it a try.

I envisage that leftover pasta to fry would never have been smothered
in any sort of creamy sauce. It would have to have been that old
standby pasta dish that has fettucine or spaghetti tossed in a
mixture of garlic, anchovies, onions or whatever previously cooked in
oil. I often make a pasta dish like this, but never thought to fry up
the leftovers. I sometimes have sliced skinned roma tomatoes and
shallots with this sort of pasta - would this fry?

Thanks for the post. It is really exciting.

Daisy

Carthage demands an explanation for this insolence!

I can tell you exactly what "I" do. When I fry spaghetti it is usually
just the regular spaghetti with meat sauce or meat balls. There is
usually
not much sauce or meat left. I throw the pasta into the left over sauce
which just barely coats the pasta and then refrigerate it.

Next day, I heat up my lovely heavy titanium pan with a little oil. When
it's hot I throw in the cold pasta and use the edge of the lifter to chop
it
up medium size including any meat balls and fry till slightly brown.

It should work just fine for what you want to do, Daisy.

MoM

"Ophelia" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"RobtE" <[email hidden]> wrote in message
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Quoted message said:

Fried spaghetti is one of my fondest childhood memories. My grandmother
made it for me.

She always used a tomato-based sauce for her spaghetti. If there were any
meatballs left overs, she would cut them up into chunks. She beat an egg
and mixed that in to the spaghetti and meatball chunks - something I've
not seen any other posters mention. Then a handful of grated parmesan.
The whole thing was poured into a bit of hot oil in a frying pan and
patted down into a sort of a large patty. When the bottom had set and
browned nicely, she turned it out on to a plate, flipped the plate over
and slid the spaghetti back into the pan to cook the other side. A final
sprinkle of parmesan when serving.

That is how we do it too🙂) We call it frittata🙂

I make my frittata of pasta with the leftover "spaghetti aglio e olio" 🙂

--
Cheers
Pandora

"Pandora" <[email hidden]> wrote in message
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Quoted message said:

I make my frittata of pasta with the leftover "spaghetti aglio e olio" 🙂

I make mind with any left over pasta, sauce and eggs