PASTA REVISITED WITH EGG, PROSCIUTTO CRUDO, MOZZARELLA AND RUCOLA

Today I will get rid of a symbol of my adult life and I hope that this means that I will enter a new stage as good as the one I entered when I moved away from home and my mother gave me an ironing board as a birthday present. How I have loved that ironing board and how many great things have been created and/or been done on it. Not to speak of the tons of laundry that have been ironed on it. It's original clothing is stained with burns and colours from the period when I created painted t-shirts and shirts, it has been used as a side board, a general place to unload stuff on and as an emergency photo studio table. And I have loved it dearly for so many years but yesterday when I was using it, it just collapsed and there's no way I will be able to revive it again. So today will be the day of a new era in my life and I believe the new ironing board will bring on as great things in my life as my old one did-keep your fingers crossed! (I know this isn't the most interesting topic to write about on a food blog but I really think my ironing board deserves it!)



There is one thing that is better than pasta and that is what is called pasta rifatta or saltata in Italian, i.e. old pasta that you either just give a quick and hot fry up in a skillet or you mix it with ingredients like eggs, vegetables, cheese or whatever comes to mind and then is fried in a skillet as well. I love it and it is so comforting to eat that you just want to go on eating it for the rest of the day, I promise! Well, maybe I am exaggerating a bit but it is really a great way to make great food with left-overs but it is important to fry the pasta until it gets a little crunchy, that really is the trick.





PASTA REVISITED WITH EGG, PROSCIUTTO CRUDO, MOZZARELLA AND RUCOLA
1 serving

100 g/ 3,5 oz cooked pasta
1 egg
2 slices prosciutto crudo or the equivalent of bacon, cut into smaller pieces
50 g/ 1,75 oz fresh mozzarella, diced
a small handful of fresh rucola/argula/rocket salad
salt
extra-virgin olive oil

- I suggest that you quickly fry the prosciutto crudo until it is crispy but you can skip this step if you like.
- Mix the pasta with egg, prosciutto, mozzarella and rucola. Add a little salt if needed.
- Heat up some olive oil in a skillet or non-stick pan and then slip the pasta mix into it. Flatten it out like an omelette and fry on high heat for a couple of minutes.
- Turn the pasta around and fry on the other side until it's crispy.
- Serve and enjoy.