Italian Appetisers Italian Pasta Recipes

ITALIAN PENNE FRITTATA

I saw this dish in the current issue of Martha Stewart Living & got right to it.

I had everything I needed to make it in the house, plus, some basil in the garden.

It’s a heartier version of a simple frittata. The pasta also made it more kid-friendly.


It was a snap to whip up & I would imagine it would be delicious with anything creative you could throw in there.

Begin by preheating the oven to 400 degrees & bring a pot of salted water to a boil.

Cook 7 ounces of dry penne pasta, according to the package instructions.

You should end up with about 3 cups cooked. Drain the pasta & set aside.


Next, into a mixing bowl, add 6 large eggs,

a 1/2 cup milk, a 1/2 cup ricotta cheese, a 1/4 cup grated Parmesan cheese, 1/2 teaspoon kosher salt & a 1/4 teaspoon of freshly ground pepper.
Whisk it all up.

Chop up some fresh basil leaves {a 1/4 cup worth} & add it to the egg mixture,

along with the cooked penne. Give it a stir.

Heat a 10″ skillet over medium heat & add a tablespoon of extra virgin olive oil.

Swirl the oil around in the pan, to evenly coat the sides.


Pour in the egg mixture & cook until the edges are beginning to set {about 2 minutes}. Transfer to the oven & bake until completely set {10-15 minutes}.

Let cool slightly & invert onto a serving plate.

Cut the frittata into wedges & serve garnished with chopped basil.

Penne Frittata

From Martha Stewart Living
Makes 1 10″ Frittata

6 large eggs
1/2 cup milk
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 cups cooked penne pasta {7 ounces dry}
1/4 cup chopped fresh basil leaves {plus more for garnish}
1 tablespoon extra-virgin olive oil

METHOD

Preheat the oven to 400 degrees.

Whisk the eggs, milk, ricotta, Parmesan, salt & pepper together in a mixing bowl. Stir in the cooked pasta & chopped basil.


Heat a 10″ skillet over medium heat.

Add the oil & swirl around to coat the skillet evenly.

Pour in the egg mixture & cook until the edges are beginning to set {about 2 minutes}.

Transfer to the oven & bake until completely set {10-15 minutes}.

Let cool slightly & invert onto a serving plate.

Cut the frittata into wedges & serve garnished with chopped basil.

 

 

Source

Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply

    %d bloggers like this: