Frittelle with Spinach, Feta, and Peperoncini Piccanti

Gosh, I'm just in love with frittelle! Like pizza and pasta, the fabulous combinations are seeming endless.

The original inpiration for these came from Jamie's Italy. I enjoyed these so much the first time around, I'm already making another variation. This one included fresh organic baby spinach from the Farmers Market, crumbled feta cheese, and a Peperoncini piccanti.


Here's my adapted recipe:

2 oz capellini
1 tsp olive oil
1 clove garlic, crushed
2 handfuls baby spinach
1 Peperoncini piccanti, seeded and finely chopped
1 egg, beaten
1-2 oz crumbled feta
1 tsp olive oil
S&P

Cook the capellini per instructions. Drain, rinse with cold water.

Heat 1 tsp olive oil in a skillet and toast the garlic. Add the spinach and Peperoncini piccanti and saute until spinach is completely wilted. Remove spinach mixture from pan and chop.

Cut cooked capellini into 3" strips. Combine with the spinach mixture, feta, and beaten egg. Season.

Heat 1 tsp olive oil in a skilled and fry small pancake sized moundfuls of the pasta mix, pressing down to flatten. Grill on both sides until brown and crispy.

Serve with juicy heirloom tomatoes.