Linguine And Prosciutto Frittatas Recipes

Steps:

• Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
• Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
• Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

Steps:

• If baking the prosciutto, preheat oven to 350°. Baking will take 13-15 minutes. This can be done ahead of time.
• Preheat oven to 375°F for baking frittata
• Bring a large pot of salted water to a boil. Add the pasta and cook until tender but firm to the bite (al dente), about 8-10 minutes for linguine.
• Drain the pasta in a colander. While the pasta is still in the colander, use a pair of kitchen shears to cut the pasta into smaller pieces. Pasta should measure about 3 cups.
• Generously grease with nonstick spray, a large 9" pie plate OR 12 cup muffin tins.
• In a blender combine eggs, milk , cream, mascarpone cheese, salt, pepper, nutmeg & garlic. Blend until well combined.
• In a large bowl add the cut pasta, proscuitto, mozzarella, Asiago and parsley. Stir to combine.
• Fill the pie plate OR muffin tins with pasta mixture. Each muffin tin will be about 1/3 C of the mixture. Pour the egg mixture over the pasta. The tins should be filled almost to the top.
• Bake until firm and cooked through: about 40-45 for a pie plate OR 30-35 minutes for muffin tins. A knife inserted in the center should come out clean.
• Let the frittata cool for 5 minutes before serving.
• If making muffins: cool & removing from the tins. You may wish to slide a knife blade around each muffin cup to help release the frittatas.
• If baked ina pie plate, cool, cut into 6-8 portions.
• Arrange on a serving platter or individual plates.
• Enjoy!

Steps:

• Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.
• Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.
• Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.
• Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.