500 g spaghetti large
100 g of butter
100 g of grated parmesan cheese
4 eggs
1 150 g mozzarella cheese
1 tbsp extra virgin olive oil
Salt and pepper
Preparation time: 15 minutes
Cooking time: 30 minutes
Cook the spaghetti al dente, drain and place in a bowl and still very hot, toss with the butter and chopped. Mix well and let cool.
Slice the mozzarella. In a bowl beat the eggs with the grated Parmesan, season with salt and pepper and stir to warm noodles.
Heat half the oil in a pan and put half the egg mixture and spaghetti, distribuitevi the slices of mozzarella and cover with the rest of the dough, moving the pan on medium heat, cook the omelet from a uniformly then slide it on the cover.
Lean over the pan and, with a sharp, stop it and turn it over to cook.
Let it cool a bit before you wrap it in aluminum foil for transport.
This dish, which belongs to the Neapolitan folk tradition, it is more a pie than a real omelet. It must be very compact, high at least 3 or 4 cm and the surface very colorful and crisp.
Jean Carola Francesconi, author of the book "The Neapolitan cuisine," provides valuable suggestions for its cooking: "... Should never put the pan in the center of the stove, but always inclined to be kept handing the flame only a sector of the border and should be moved in the same direction every 2 or 3 minutes to make one complete revolution. in this way the outside and the center of the omelet rosolerà will not burn. the same for the second face.... "
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