Spaghettini omelette with radicchio and smoked scamorza
10 oz precooked leftover pasta (corresponding to about 5 oz dry pasta)
9 oz red radicchio
1 spring onion
1 glass milk
2 oz smoked Scamorza cheese
3 tbsp extra virgin olive oil
salt to taste
Cut the spring onion in thin slices and cut the radicchio Julienne style.
Flavor the spring onion in a pan for a few seconds with extra virgin olive oil, add the radicchio and gently sauté, add some salt.
In the meantime, dice the Scamorza cheese.
Beat the eggs, fluff and add the precooked pasta, the diced Scamorza and a glass of milk.
Season with salt and pepper.
Pour in a greased tall-sided baking dish and bake in the oven at 180 C/ 350 F for 10 minutes, until golden on the top.