A way to reuse leftover pasta and beans, creating golden omelets that are crispy on the outside and gooey on the inside. Peppe Guida adds a pecorino cheese fondue and voilà!

Recipe taken from “Questa Terra è la mia Terra” Ed Gambero Rosso

Photo credits: Lido Vannucchi

Ingredients

For the frittatine

3-4 servings of leftover pasta and beans
2 tablespoons of flour
2 sprigs of parsley
2 eggs
Kampot black pepper
extra virgin olive oil

For the pecorino fondue

250 g milk
100 g grated Pecorino Romano cheese
20 g cornstarch
15 g butter
Kampot black pepper

Prepare a roux by melting the butter with the cornstarch. Bring the milk to a boil, stir well and allow to thicken without forming lumps. Remove from the heat, add the pecorino cheese and pepper, and whisk until the sauce is smooth and even. Cover with cling film, placing it directly on the fondue, and leave to cool.

Procedure

Pour the leftover pasta and beans into a large bowl, add the flour, beaten eggs with salt, pepper, and chopped parsley. Mix well to obtain a well-blended mixture. Heat a non-stick frying pan lightly greased with oil, spoon in the mixture and brown on both sides, turning once a crust has formed.

Serve the frittatine topped with the sauce.