Pasta Frittata
Introduction:
We have used this recipe about a million times and with just as many
different variations. Each time was simple perfection. The fun part
for us is that we are eating out of the same pan in which it was
cooked. It feels like we are getting away with something similar
to stealing a pinch of cookie dough before the go into the oven.
Maybe it sounds primal, but it sure tastes divine. Enjoy!!!
Source: The After Work Cookbook, Kirsten Tilgals and Nicole Gaunt,
Crescent Books, 1996, New Jersey
Ingredients and amounts:
Prep: 10 min
Cook: 20 min
Yield: 6 servings
Ingredients
1 Tbspn Butter
2 Tbspns Olive Oil
2 cloves Garlic, chopped
1 count Leek, chopped
2 strips Bacon, chopped
4 count Eggs, lightly beaten
2 Tbspns Milk (or Cream)
Salt and Pepper to taste
½ Cup Parmesan, grated
8 oz Fettuccine, halfed, cooked al dente
Instructions on how to prepare the dish:
1. Melt butter with 1 tablespoon olive oil in heavy-based frying
pan. Add garlic, leek, and bacon and cook until leek is soft, about
5 minutes. Remove from pan; set aside.
2. Combine eggs, milk, salt, lots of pepper, and half the parmesan
in a large bowl. Mix in cooked pasta.
3. Heat remaining oil over low heat in same pan. Add half the pasta
mixture. Top with bacon mixture, then rest of pasta mixture. Using
a plate, press down firmly to pack tight. Sprinkle remaining parmesan
on top.
4. Cook 12 minutes to brown bottom, then place under hot broiler
(grill) to set and brown top.
Variations
* Serve frittata with passatta or Italian tomato sauce and a green
salad.
* Incorporate a variety of chopped vegetables - tomato, mushrooms,
peppers, zucchini, or arugula - instead of, or with, the leek.
* Substitute ham, salami, pancetta, or leftover cooked meat for the
bacon.
* Include your favortie herbs such as basil, oregano, or thyme.
* Add a handful of mozzarella with the parmesan. This will help hold
it together.
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