Tuesday, February 16, 2010

Linguine and Prosciutto Frittatas

Great light supper or even for luncheon. Jud says we can have the left-overs for breakfast, but with the linguine in it, I probably won't serve it for breakfast. I did have some left-over egg, milk, cream and mascarpone cheese mixture, so I will probably add some cheese and cooked bacon and make that for breakfast.  Giada De Laurentiis from the Food Network

Printable Recipe:

abut 1/2 pound linguine pasta (I used about 1/4 lb. and didn't pour all the egg mixtue into prosciutto mixture)
7 large eggs
1/2 cup milk
1/4 cup heavy cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 oz smoked mozzarella cheese, diced (about 1 cup)
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
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 8-10 minutes. Drain 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 oven to 375 degrees. Use cooking spray on muffin tins.  If you make it like the recipe instead of using less linguine and 3/4 of the mascarpone mixture, you will need two regular-sized muffin tins made for 12 muffins.
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 30-35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.
I served these with mozzarella, tomato, and basil drizzled with balsamic vinegar and olive oil. I also served an English muffin spread with cream cheese.

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