The Prawn Curry with Darkened Cinnamon recipe calls for cinnamon sticks that are broken in pieces and toasted. Then grind them up to look like pepper.

Serves 4

splendidtable.com

INGREDIENTS
3 sticks cinnamon
2 teaspoons Madras Curry Powder
6 medium cloves garlic, finely chopped
3 slices fresh ginger (each about the size of a quarter), finely chopped
1 pound large shrimp (21 to 25 per pound), peeled and deveined, but tails left on
2 tablespoons coconut or canola oil
1 teaspoon black or yellow mustard seeds
1 can (14 ounces) unsweetened coconut milk
¼ cup coarsely chopped fresh curry (or cilantro) leaves
2 teaspoons black peppercorns, coarsely cracked
1 teaspoon coarse sea salt

INSTRUCTIONS
Preheat a small skillet over medium-high heat. Once the pan is hot (holding your palm close to the base, you should feel the heat within 5 seconds), break up the cinnamon sticks into smaller pieces (for an even toast) and throw them in the skillet. Toast, stirring the pieces constantly, or shaking the skillet very often, until they darken further and smell incredibly fragrant, 1 to 2 minutes. Transfer them to a spice grinder (or clean coffee grinder), and allow the pieces to cool, about 5 minutes. Pulverize the cinnamon to the texture of finely ground black pepper.

Combine the cinnamon, curry powder, garlic, and ginger in a large bowl; add the shrimp and toss to coat. Refrigerate, covered, for at least 30 minutes or as long as overnight.

Heat the oil in a large skillet over medium-high heat. Once the oil appears to shimmer, add the mustard seeds, cover, and cook until the seeds have stopped popping, about 30 seconds. Immediately add the shrimp in a single layer, and sear them for about 30 seconds on each side.

Shake the coconut milk well and pour it in. Add the curry leaves, peppercorns, and salt. Bring the curry to a boil and continue to cook until the shrimp curl and turn salmon in color, 3 to 5 minutes. Using a slotted spoon, transfer the shrimp to a serving platter. Keep warm.

Continue to cook the sauce, uncovered, stirring occasionally, until it has thickened, 2 to 4 minutes. Spoon the sauce over the shrimp and serve.

With Spaghetti Frittata, what started as a practical way to repurpose leftovers has become a new and delicious way to enjoy spaghetti or other day-old pasta.

Bake at 400 for 25 minutes – 15 minutes doesn’t cut it. Pour pasta/egg mixture in 10″ pan. No need to flip it out. Maybe add caramelized onions plus fresh herbs to add more flavor.

Splendid Table also has a version.

Serves 6

lacucinaitaliana.com

INGREDIENTS
1⁄2 lb. spaghetti
3⁄4 cup light cream
2 Tbsp. unsalted butter or less – for greasing pan
3⁄4 oz. Grana Padano
8 eggs
extra-virgin olive oil
salt – pepper

INSTRUCTIONS
Preheat the oven to 400°F.

Place the Grana Padano, cream, salt and pepper in a mixing bowl, then beat in the eggs.

Bring a pot of salted water to a boil.

Cook spaghetti until al dente, then transfer directly into a bowl of iced water.

Strain the spaghetti and combine with the egg mixture.

Grease a 9 1/2” round baking pan with butter and place the spaghetti inside.

Top with a little Grana Padano, place in the oven and bake for 15 (meaning 25) minutes.

Remove the frittata from the oven and turn it upside down onto a serving dish – not necessary.

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Splendid Table

Born to make wise use of leftover pasta, frittata di spaghetti is an underrated, versatile, and fun recipe to add to your repertoire. You can serve it as part of a buffet; cut into generous slices, or cube it for an unusual starter. It makes a great packed lunch for day trips, picnics, and beach outings too.

The frittata is usually made with spaghetti, vermicelli, or bucatini, but short pasta such as penne or rigatoni will also work. Eggs are the ingredient that binds everything together: as a general rule, allow one egg per person, and maybe one more for the pan. As the recipe was created to use leftovers, consider it a blank canvas and use it to upcycle any leftover cheese that has been sitting at the back of your fridge for too long: grated Parmigiano-Reggiano or pecorino or cubed or sliced mozzarella, scamorza, or provola. You can also add salami, pancetta, or mortadella.

8 ounces/225 g spaghetti
1 cup/260 g Garlicky Tomato Sauce
4 large/200 g eggs
Fine sea salt
10½ ounces/300 g whole-milk mozzarella, torn into bite-size pieces
¾ cup/75 g grated Parmigiano-Reggiano, grated on the small holes of a box grater
Extra-virgin olive oil
1 clove garlic

Bring a large pot of water to a rolling boil and salt it generously. Add the spaghetti and cook according to the package instructions until al dente. Drain and transfer to a large bowl. Add the tomato sauce and toss to coat. Let cool completely. 

In a small bowl, beat the eggs with a pinch of salt.

When the spaghetti has cooled, add the beaten eggs, mozzarella, and Parmigiano-Reggiano and stir until thoroughly combined. 

Heat an 8-inch/20 cm nonstick frying pan over medium heat until hot, then add a drizzle of olive oil and the garlic. Cook, stirring, until the garlic is golden; remove and discard the garlic. 

Add the spaghetti to the pan, pressing it into an even layer with a spatula. Cook for 10 to 12 minutes, until a golden crust has developed on the bottom. Invert a large plate over the pan and, in one quick motion, flip the frittata onto the plate. Return the pan to the stove and add a drizzle of olive oil, then slide the frittata back into the pan and cook on the second side until golden brown, about 8 minutes. Serve hot. 

Note: If you want to add salami or another meat or cheese, dice it or cut into thin strips and add to the dressed spaghetti along with the beaten eggs, then proceed as instructed in the recipe.