Wait…ANDIAMO? When the new year arrived, I realized I hadn’t decided what my word for the year would be. Last year, it was present, and having that word as a frame of reference proved to be helpful. Referring to it became the gentle nudge I needed when I started to revert to worrying again. I actually got better at living in the present. (Brava, Patriziella!) So, I wanted to keep it up and started to think…
The first word that came to mind was andiamo, the Italian word for “Let’s go!”. I laughed out loud. What am I doing thinking in Italian? I mean, I like that I am, but who do I think I am? I’m thinking in Italian now?
Okay…so maybe I am making some progress. BUT the introvert and homebody in me didn’t think andiamo could be the word for me. Do I have to go somewhere? Do I need to get out more? Probably. But do I want to? Not really… So, I kept thinking and searching for other possible words. And the word that kept coming back was andiamo. Okay, fine, I decided, I will give it a chance. I went to the computer and searched andiamo.
Here’s what came up first:
The word andiamo means let’s go. Another version of it is andare which could just be used as go. This is a very colloquial term in the Italian language and is used often.
So there is more to this word. This is definitely promising. I will keep searching.
Here is what came up next:
Coraggio! (Have courage! Take heart!)
Aaah. Now I am starting to understand why this is my word.
Let’s go, as in onward, forward…
I do need to keep moving forward and not let fear take over.
Come on! (as a mild scolding)
Yes, I need to remember to not take life too seriously.
Acceptance. Get real.
Oh right, you can’t move forward unless you accept where you’re at.
Hurry up! Let’s get going!
Wow, this word is really speaking to me now. Okay, I get it.
My word for the year is andiamo.Patricia, pronta ad andare! // Patricia, ready to go!
A couple days later, we went to my mom’s house to take down her Christmas decorations. She was so happy to see us, but I could tell something was bothering her. Sure enough, she hadn’t slept well the night before because she didn’t have time to go to the store to get all she needed to make us a proper dinner. I reminded her we weren’t expecting her to cook for us, and that we were still full from all the eating over the holidays, etc. However, she was determined to feed us and had come up with a solution just moments before we arrived. “Pizzelle. You’ve been wanting me to make pizzelle. You need to learn how to make pizzelle!” She continued, “They are simple, tasty, filling (hearty) and perfect for taking on a picnic or to a swim meet… for whenever you are going…”
How did she know? Grazie di cuore, Mamma. Andiamo!
My mom calls this particular dish Pizzella (not to be confused with the waffle-like cookies known by the same name), but it is more commonly known as Frittata di Spaghetti. It’s like an omelette made with spaghetti and so delicious. It had been awhile since she had made one, but what a joy to see her in her element, cooking away. As we sat down to eat and enjoy the crispy texture and yumminess, she looked at me and said, “It’s good, but it needs a little more seasoning, a little more flavor.” I suggested, “How about adding some pancetta?” She loved that idea and lovingly assured me, “You’ll know what to do. You’ll make it even better.”
So, in honor of my mamma and in the spirit of going, here’s my recipe for Frittata di Spaghetti or Pizzella.
Frittata di Spaghetti
My mom calls this particular dish Pizzella, but it is more commonly known as Frittata di Spaghetti. It's like an omelette made with spaghetti and so delicious. This frittata is simple, tasty, hearty and perfect to take on a picnic or whenever you are on the go.
- olive oil extra virgin
- kosher salt to taste
- cracked black pepper to taste
- crushed red pepper to taste
- 4 ounces pancetta diced
- 6 eggs large
- 3 tbsp Pamigiano-reggiano grated
- 2 tbsp Pecorino Romano grated
- 2 tbsp chives finely chopped
- 1/2 lb spaghetti or spaghettini cooked al dente
- 8 oz ciliegine whole milk fresh mozzarella quartered
- 2 tbsp flat-leaf Italian parsley roughly chopped
In a frying pan, saute the pancetta in a little olive oil until crispy; drain on paper towels.
In a large bowl, beat the eggs.
Add the cheeses, salt, pepper, chives, and pancetta. Stir.
Add the cooked spaghetti (giving the spaghetti time to cool if you made it fresh; you can add a little olive oil to the spaghetti to keep it from sticking together) and mix well.
Heat some olive oil (enough to coat the bottom) in a 9-inch cast iron frying pan.
Add the spaghetti mixture, leveling the top. Cook over medium heat until the frittata is set and golden brown. Shaking the pan occasionally helps to keep the frittata from sticking.
Once the bottom of the frittata is browned, place the pan under the broiler for a few minutes. The top should be golden brown and crispy too. Remove from oven.
Cool slightly. Sprinkle the parsley on top, then cut into eighths (like a pizza) and enjoy!
© 2017 CASAGIOVE California, www.casagiovecalifornia.com
I like to cut the frittata into eighths, like a pizza. It tastes even better the day after and travels well. Wrap it up in a cloth towel or deli paper and tie some twine around it for that extra special touch.
Allora, facciamo la frittata di spaghetti e andiamo! // So, let’s make a spaghetti omelette and go!