Preparare il sugo di pomodoro facendo scottare i pomodori freschi, pelandoli e tagliandoli grossolanamente oppure tagliare grossolanamente i pelati. Fare appassire la cipolla tritata in olio, aggiungere i pomodori, il basilico tritato, sale, pepe e fare cuocere per circa 15 minuti per fare asciugare bene il sugo.
Lessare la pasta. In una ciotola sbattere le uova con sale e pepe.
Scolare la pasta e condirla con le uova, il parmigiano, il prezzemolo tritato e il basilico.
Disporre in una teglia antiaderente uno strato di pasta. Distribuire le fette di mozzarella, i pezzetti di salame, la salsa di pomodoro. Terminare con un altro strato di pasta.
Spolverare con parmigiano.
Infornare a 180 gradi per circa 30 minuti, o finche’ si crea una bella crosticina.
Maria Paola Dall'Erta La Biologa Chefhttps://www.labiologachef.it/wp-content/uploads/2022/03/cropped-Bio-reset.pngMaria Paola Dall'Erta La Biologa Chef2014-04-08 15:45:372014-04-08 15:45:37FRITTATA DI PASTA IMBOTTITA
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