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By Jamie DiFebo
General manager, Maserati of the Main Line and Maserati/Alfa Romeo of Wilmington Pike
As far back as I can remember I’ve always loved cooking for family and friends. Weekends, family picnics and holidays were always filled with great foods and family. In high school my parents convinced me to take home economics I & II, where I learned baking and some basic cooking skills which I still use today. We even learned to hand-wash dishes and utensils even though I admit I use the dishwasher now whenever possible. I was one of the only boys in the class and I really liked the recipes and being in the kitchen.
Jamie DiFebo and his wife Sarah Dellegrotti DiFebo.
Growing up my parents would make some very special dishes such as eggplant parmigiana, arancini, bucatini Amaritricina, spaghetti pie and some amazing desserts like tiramisu and Italian love cake. This created a wonderful bond between family and food. My family is from the Abruzzo region and most of the dishes are simple and use only fresh ingredients. My great-grandfather made his way to Pennsylvania through Canada which was less known than coming through New York or Philadelphia at the time. They came here with a dream of a better life and a love for their traditions.
Frittata di spaghetti (spaghetti pie)
Ingredients
16-ounce package spaghetti or bucatini
3 eggs
1 pound ground sausage or ground beef
(or a mixture of the two which is what I prefer)
1 bag of frozen peas
1 cup ricotta cheese
2 tablespoons Italian seasoning (to taste)
1 cup Parmigiano Reggiano freshly grated
2 cups homemade sauce
1 cup shredded mozzarella cheese
(I like to grate the same day but store-bought is OK too)
Salt and pepper to taste
Instructions
• Preheat oven to 375 degrees
• While waiting for the oven to heat up start by greasing a spring form pan, or a pie dish works well too!
• Boil water on stove and add salt and olive oil. Once the water comes to a rolling boil add pasta. Cook for 3 minutes less than package tells you to cook for. We want the pasta al dente.
• Once the pasta is ready drain and set aside.
• In a clean large bowl, scramble eggs and add in your ricotta cheese and Italian seasoning along with 1 cup of Parmigiano Reggiano and salt/pepper. Lastly add in your sauce to the large bowl.
• Lastly, add in your cooked (cooled) spaghetti and toss all ingredients together.
• Finally transfer everything into your pan or pie dish and top with more cheese of your liking.
• Bake for 30 minutes or until golden brown.
• After 30 minutes let it rest for another 20-30 before cutting and serving with a side of your leftover sauce.
Liliana DiFebo, 3, gives her dad’s spaghetti pie recipe a big thumbs-up.
Today I try to carry on these same traditions with my family and the joy we share in the kitchen is something special. I hope to pass this along to my children as they grow and learn the amazing Italian traditions that our families have to offer. We have a 3-year-old daughter Liliana, and a baby boy on the way!
My wife Sarah also comes from a large Italian family with great traditions and Italian heritage. Sarah is one of three girls and she has over a dozen cousins. We both hope to pass along both of our families’ traditions to our kids and share many amazing memories and stories with them while cooking and laughing.
The spaghetti pie recipe has been at the table for many holiday dinners and picnics since it’s so easy to travel with. You are sure to get many compliments and questions about how to make it.
This recipe keeps well in the refrigerator and also freezes well.
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