Vermicelli frittata like you've never tasted before: a pop dish made gourmet by the creativity of Peppe Guida.
Ingredients
- 320 g Pastificio dei Campi vermicelli
- 200 g leftover anchovies in a baking dish
- 200 g pitted black olives
- 50 g capers, rinsed
- 3 eggs
- 70 g Pecorino Romano
- 3 sprigs of parsley
- 1 clove of garlic
- extra virgin olive oil
- salt
- pepper
Procedure

Cook the pasta al dente in boiling salted water.
Brown the garlic in oil and, once golden, remove it. Add the capers and olives and brown for about a minute.
Add the vermicelli to the sauce and stir briefly over the heat, then pour into a large bowl. Add the anchovies to the baking dish, cut into small pieces. Separately, beat the eggs with salt, pepper, pecorino cheese, and chopped parsley, add them to the pasta, and mix well.
Grease a non-stick frying pan generously with oil, arrange the vermicelli in it, pressing them down to cover the entire surface, and cook slowly for about 10 minutes on each side, checking that it takes on a nice golden color.
Recipe published in the book “Questa Terra è la mia Terra” (This Land is My Land) ed. Gambero Rosso
Photo of the dish by Lido Vannucchi
Cover photo of the chef taken from the recipe Quasi uno Scammaro, credits Rosaria Orrù
