Britta Nelson: Hi, I’m Britta the Galley Chick and today we have a big surprise coming all the way from Napoli, Italy.

Renato: Buonasera! Buonasera, buonasera, buonasera, buonasera, 

Britta: Thank you for coming to my little trailer.

Renato: Well, actually it’s bigger than my kitchen in Italy.You’re gonna show us how to make something really amazing in a small space.

Renato: Well, my idea was to prepare a beautiful frittata di maccheroni Amalfi Coast-style. So the first thing that you have to cook is some pasta, some spaghetti in this case. You could use any shape, but if you want to do something very easy, you use spaghetti. Then what you do is to put some oil in the spaghetti once you cooked it in a bowl. We used a half pound of spaghetti. So the rule for the frittata is one egg for each 100 grams. Allora, you add three eggs. Little bit of salt because you don’t want eggs without salt. Then you add a little bit of fresh grounded pepper in the eggs. Then of course, the most important thing is pecorino and parmigiano. This is parmigiano and this is pecorino. If you mix cheeses, everything will be better. So if you put only parmigiano, it’s going to be good. But if you put also some pecorino, it’s going to be better. Okay, so let’s put everything here. Let’s the pasta rest a little bit together with the best friends, pecorino, parmigiano, eggs, salt. While the pasta is resting, we prepare the cream without cream, but as we are in America I have a surprise for you.

We’re going to use a little bit of this heavy whipping cream, a big amount of basil, half of parsley, a little garlic, a little salt, a little wine, a little oil, and a little of this. So we’re gonna put the first amount inside, just a little bit of oil, a little bit of fantastic white wine. Then we’re gonna use a little bit, zip. Oh, oh, do not exaggerate. And then we’re gonna put a little bit of parsley. Don’t forget the garlic.

Voila, some salt, because if not, it’s, you know, without salt we don’t like it. We have to put some of our fantastic cheeses. One, two, three, and four. It’s always nice. All right, now we’re ready. One, two, three, let’s do the cocktail. Yeah.

Now, this is ready. It’s a sort of mousse that you can, of course, put inside your beautiful frittata. So now we’re going to put some oil in our frying pan and we’re going to accommodate the first part of the spaghetti. So you put just the first part of it. Trying to cover all the little holes. So now that it’s going, what you do is to stuff. How you stuff it?

Then what we do, we do some very nice things with fresh basil too. Of course, look how beautiful it is, layering. And then we put some of the parsley, not so much, okay? Yes, and then, of course, the mozzarella. So the mozzarella, you put some mozzarella here, some mozzarella there. Mozzarella is very, very important. So what you do now is to cover. That’s right, you put on top the rest of your spaghetti. Look how beautiful. So you’re gonna stuff it very well. Try to cover each–

Britta: So you want to cover all of the cheese and the basil. Everything, yes, now, in 10 minutes, more or less, we’re gonna flip the frittata. It’s pretty nice to do. Maybe you wanna try.

Renato: So now, the big honor, it’s all yours. With one gigantic movement, you flip the frittata, oh yeah. Britta: And then we’re gonna put it right back in, right? And tuck it in. Renato: And now you wait 10 minutes more, it’s going to be on the opposite side, the crispy and brownie. And while it cooks for 10 minutes, let’s prepare our table. 

Britta: Your amazing husband has created this beautiful frittata. Britta:  Thank you so much for coming.