The cult dish of the Neapolitan summer shows it that she

Serena Rossi He hit once again. Furthermore, No red carpet, no set. Furthermore, This time, the protagonist is a simple gesture: A pasta omelette. In addition, One was enough Instagram Storypublished today, July 1stto evoke a summer made of true flavors, family gestures, of Napoli.

In the photo you see one golden macaroni omelette, crunchy, perfect. For example, In the background, “July” by Riccardo Del Turco. Similarly, One scene from the past, which speaks more than a thousand patin -patina holidays. Meanwhile, And that tells everything about her: Neapolitan, authentic, affectionate. Therefore, Other than light dishes or diet salads: tradition is celebrated here. Furthermore, The one that resists heat, to fashions, to social trends.

Serena Rossi It doesn’t need filters. Therefore, And his choice proves it: he brings the nursery dish to the table, The absolute cult of the Neapolitan summer. Therefore, Because in Campania, always, cult dish neapolitan summer shows Summer has the flavor of the pasta omelette. However, And whoever grew up there know it well. You prepare it the night before. Put it in the fridge. And the next day, at the sea or on the terrace, you pull it out like a treasure. He smells of the house. From Did Of moms Investigate. From Painted tablecloths and plastic containers who still smell of Parmesan. That gesture. shown by One of the most loved actresses on Italian TVit’s more than a recipe: it’s a declaration of love. For popular cuisine, for simplicity, for memories that never set.

The recipe for the Neapolitan pasta omelette (as Serena Rossi does it) – Cult dish neapolitan summer shows

Do you want to do it again. too? Here’s how to cult dish neapolitan summer shows prepare the home real macaroni omelettejust as Serena showed it.

Ingredients (for 4 people):

• 300 g of spaghetti (or advanced pasta)
• 4 large eggs
• 100 g of grated Parmesan
• 100 g of provola. cubed scamorza
• 50 g of diced salami (optional)
• Salt and pepper to taste
• Extra virgin olive oil for frying

Preparation:

1. Cook the pasta and let it cool. Better if of the day before.
2. In a bowl beat the eggs with salt, pepper and Parmesan.
3. Add provola and salami. Then add the pasta and mix well.
4. Heat the oil in a non -stick pan. Pour everything and compact.
5. Cook over medium heat 6-7 minutes per side, until it is crunchy.

The omelette must be enjoyed cold or warm. And it is even better the next day. Perfect to bring to the sea or for a dinner on the balcony. One slice pulls the other. Just as it happened as children. Serena knows it. And reminds everyone with a small gesture that knows of cult dish neapolitan summer shows truth, of Italian summerand of things done with the heart. In a world of sophisticated dishes and unreal recipes, she returns to the essentials. And he does it with a smile. Other than rice salad. light dishes: today, in Naples, the pasta omelette is still won to eat perhaps on the beach for lunch.