Thursday, August 21, 2008

The Name Game

I guess it is my own fault. And I only have myself to blame. I have made food and all food related things such a huge part of our lives that my poor husband is totally confused. The first time I realized that something was a little curious was when I was working upstairs in my office and he called up to me that I should hurry down before I missed "Bobby Filet" on his new show on the Food Network. I laughed so hard I nearly busted a lung. Then just last night he referenced "Nelly Frittata". Now I am not sure if he did it to make me laugh because he remembers the Bobby Filet incident or if he really thinks it is her name. Whichever it is, it worked. I chuckled for a good 5 minutes!

Linguine and Prosciutto Frittatas
Recipe courtesy of Giada De Laurentiis

1/2 pound linguine pasta
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 ounces smoked mozzarella cheese, diced (1 cup diced)
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

Special equipment: 1 regular-sized muffin tin for 12 muffins

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.

Preheat the oven to 375 degrees F. Grease the muffin tin.

In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl.

Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg.

Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top.

Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin.

Arrange on a serving platter and serve.

These frittatas were delicious. When I saw Giada make these on the Food Network I knew I had to try them out. It seemed so unique to put pasta into a frittata. I am not sure how but it works. The pasta, the eggs, the cheese and the prosciutto all work together magically. This was amazingly easy and such a treat! It would be an awesome breakfast, or brunch, or dinner (like we did).


Gabriela (who else?) said...

Buon Giorno piccolina - la tua fritata é squisita!

Anonymous said...

That reminds me of when Trey called the American Idol, Fantasia Barrino, Potato Burrito. I know he did it to make me laugh and it worked.

Your Sister,

Cate said...

I love the idea of individual fritatas!

[eatingclub] vancouver || js said...

The frittatas look like muffins! Savoury muffins, which are going to be amazing.

~Amber~ said...

These look so good, I bet they tasted just as wonderful as they look.

Cheryl said...

I cannot imagine, but it sure looks good!

Joelen said...

So creative and versatile too! Thanks for sharing this :)

Lovebird said...

YUMMY, I just love your blog.