The classic pasta omelette in a mini version, with linguine, grana, and basil.
Cook the pasta in plenty of salted water. Drain it al dente, place it in a bowl, and add the butter and basil.
In another bowl, beat the eggs with salt, parmesan, and pepper to taste.
Pour the egg mixture over the pasta.
Heat the oil in a pan, place a ring mold in the pan, and fill it with the pasta. Let it cook for a couple of minutes, then remove the ring mold and continue cooking until golden. Turn the omelette over and cook the other side.
You can enrich it with mozzarella and cooked ham or prepare it with leftover pasta and peas.
Italia, Campania
| Energy (kcal) | 350.58 |
| Carbohydrates (g) | 31.52 |
| of which sugars (g) | 1.21 |
| Fat (g) | 19.26 |
| of which saturates (g) | 10.59 |
| Protein (g) | 14.29 |
| Fibre (g) | 0.73 |
| Salt (g) | 0.19 |
