Spaghetti “Frittata” with Black Olives and Saffron
This spaghetti frittata with black olives and saffron is one of Count Giberto Arrivabene Valenti Gonzaga's family recipes, a dish that represents a legacy that spans generations.
Ingredients · Servings 6 people
- 600 g spaghetti
- 200 g Kalamata olives
- 4 sachets of saffron
- extra virgin olive oil
- sale
Method · 30 minuti
- Pit the olives and cut them in half.
- Dissolve 2 sachets of saffron in a cup of warm water.
- Bring a saucepan of water to a boil, add salt and the remaining 2 sachets of saffron.
- Boil the spaghetti, then drain it and transfer it back to the pan.
- Add the olives and dissolved saffron, then mix quickly.
- Heat a non-stick pan of about 30 cm in diameter and drizzle it with oil.
- Pour in the spaghetti, flatten them with a spoon, and cook until an even crust forms. Flip the omelette and finish browning the other side.
- Transfer the "frittata" to a serving plate and serve, if desired, with a tomato sauce on the side.
We taste it in the dining room of his Venetian residence, overlooking the Grand Canal and located on the top floor of Palazzo Papadopoli (the floors below house the wonderful Aman Venice hotel, ed.).
Saffron Spaghetti Omelette, the Count's Recipe
The spaghettini are cooked in boiling water with saffron, drained, and mixed with olives and more saffron dissolved in warm water. They are then poured into a pan with oil, flattened with a spoon, and cooked until evenly crusted. The "frittata" is cooked on the other side as well and served with a tomato sauce on the side.
Also discover the Martini del Conte.
