These delicious corzetti pasta pancakes are a fantastic idea to use up leftover corzetti. We like to make small pancakes by using a nonstick pancake pan but of course you can make a bigger version in a normal skillet to be shared by the whole family. It will be a sort of frittata with lots of pasta and cheese in it!
Besides being a great resource in fighting food waste, this recipe is also endlessly versatile. You can replace parmigiano reggiano with any cheese (pecorino, provola and even gorgonzola are perfect) and add any leftover vegetable or meat you have in fridge (we often add braised artichokes or spinach and a few cubes of pancetta).
A delicious alternative to classic frittata di spaghetti, these corzetti pasta pancakes can be served both hot or lukewarm. I recommend cooking them until the edges are lightly toasted and bronzed before flipping them on the other side. The crispy texture of corzetti is truly what makes this dish so addictive.
Corzetti Pasta Pancakes
- 4 eggs, beaten
- 80 gr leftover cooked corzetti pasta
- 30 gr grated parmigiano reggiano
- extra virgin olive oil
- salt and pepper
In a bowl, combine the cooked corzetti pasta, eggs and grated cheese. Season with salt and pepper and mix to combine.
Heat two tablespoons of extra virgin olive oil in a small nonstick frying pan over a medium heat. Drop some corzetti pasta pancake mixture into the pan and cook for 1-2 minutes until crisp and golden. Flip on the other side using a spatula and keep cooking for a few seconds. Remove from the pan.
Repeat process with the remaining mixture. Serve immediately.