Leftovers?

Cultural identity can be viewed from many angles and often is. The words "immigrant stock" can be interpreted from more than one angle either as a compliment -- usually for physical strength, as in "Strong like bull" or as an insult, "fat like cow." Well, the positive side of the terminology often refers to diligence and strong family ties. Like many nations all over the world the United States for the most part is a polycultural mixture of a nonindigenous populace. Yes, Virginia, the history of the world teaches us that many nations were/are so-called melting pots. The melting is continuous, it should be noted -- no nation is melted.

Of course, Native Americans or Indians are still here as a people, but their culture isn't. Not per se.

One of the world's most interesting melting pots next to Hawaii is Sicily. Its governing peninsula Italy is also a rather interesting and very beautiful melting pot. Italians are also a rather large part of immigrant populations worldwide adding a bit of flavour, if you will, to cities like Melbourne, Toronto and, of course, New York.

Immigration makes the world go around. That's all there is to say about it. Coming from immigrant stock sometimes makes it sound like a recipe. In a way as noted above human culture is a recipe. The family's culture often finds its nucleus in the kitchen where recipes are created and repeated based on traditions. Even the simple ones.

It's a very valid stereotype that Italian daily life is fueled by pasta. Sicilians have a creative way to make use of leftover spaghetti. Some authors call for cooked vermicelli in their versions, but any kind of pasta will do, although "little strings" are best.

This is a good version that originated in an immigrant's kitchen and evolved into something a bit more cosmopolitan. It's simple and non pretentious.

Frittata alla Giovanni

500 grams of cooked thin spaghetti
6 eggs
Milk or Cream
Olive Oil
Grated lemon peel
Nutmeg
Grated parmigiano, or Romano, or both
salt, pepper

(optional: anchovies and roasted peppers)


1. Saute the cooked pasta in a large skillet with olive oil
2. While the pasta is heating, the eggs need to whipped until frothy, adding salt and pepper to taste, a pinch of grated nutmeg and generous portions of both the cheese and the lemon peel.
3. Pour the egg mixture over the pasta and let it cook while tilting the skillet from side to side and making sure it doesn't stick to the sides.
4. This is the easiest way: when the bottom and sides are cooked, place the skillet under the broiler in order to brown the top.
5. The top can be garnished with either strips of anchovies or roasted red peppers
6. Of course, since it is a frittata and there are leftovers involved, it invites creativity. Culture is a creative and ongoing process.