Photo Credit: m. lesser
Donatella Arpaia is no stranger to the camera—she's been on the Today show countless times, serves as a regular judge on The Next Iron Chef, and has been a guest judge on Top Chef and Iron Chef America. So it's only natural that we would want to put her in the spotlight again for our exclusive web video series, Donatella Diaries. We've even convinced her mom to join her on camera for the first installment, featuring recipes from her cookbook Donatella Cooks: Simple Food Made Glamorous. They'll show you how to make crisp zucchini fritters that make a perfect snack or appetizer, along with a spaghetti pie that's a great way to use up leftover pasta.
Watch Donatella and her mom fry up zucchini fritters, and get the zucchini fritter recipe here:
Got leftover pasta? Make a delicious pasta pie! Watch how Donatella and Mom do it:
There isn't really a recipe for the spaghetti pie—just crack two or three eggs in a bowl and whisk with salt, pepper, some grated Parmesan and chopped parsley. Add your pasta and a bit of tomato sauce if you like; mix together. Put some olive oil in a very hot pan and add your pasta. Let it sit and get brown on one side, then flip and cook the other side until brown and the pie is set. Buon appetito!
You can find these recipes and tips, plus lots more, in her brand-new cookbook Donatella Cooks. We're giving away five free copies—check us out on Twitter to find out how to win one.
Want the chance to win a meal for two at Donatella's restaurant in New York City? Enter the Dinner at Mia Dona Sweepstakes now!