Portable pasta – Boston Globe
November 17th, 2009 by adminWhen Ciro Maione added frittata di pasta to the menu at Domenic’s, his Waltham sandwich shop, he had al fresco dining in mind. “It was something from my childhood,” he says. “We always had it for picnics, or at the beach.” It’s easy to see why. The dense pie made of long tubular pasta bound together with eggs and studded with smoked mozzarella, romano cheese, sopressata, and prosciutto cotto is portable, satisfying, and meant to be served at room temperature. “It’s like a plate of carbonara to go,” says Maione. This “pizza maccherone” — that’s what it’s called in Neapolitan dialect — is basic home cooking. Customers responded with such enthusiasm to the dish that Maione continues to carry it, though not every day. “Just when I have time,” he says. A wedge of frittata ($3.95) makes a substantial lunch, consumed at the beach or at a desk. Call ahead to make sure it’s on the menu.Domenic’s, 987 Main Street, Waltham, 781-899-3817. — JANE DORNBUSCH