Monday, March 26, 2012

rustic italiana!


Ever have that feeling where you know that something realllyyy cheesy and reallyyy savory is just what you are in the mood for?! Well welcome to my plans for tonight :) I stumbled upon this awesome looking recipe for Penne Frittata and Basil from Sunday Suppers (adapted from a Martha Stewart recipe) that looks simple and oh so delicious. 

I hope to have a few friends joining me for this meal-wouldn't want to devour it all on my own-so I'll have to have a big ol' salad to balance out the pasta.
Will you be chef-ing it up tonight? Feel free to share your favorites! 

Makes one 10-inch frittata; Serves 10 to 12

* 6 large eggs
* 1/2 c whole milk
* 1/2 c fresh ricotta cheese
* 1/4 cup finely grated Parmesan cheese
* Coarse salt and freshly ground pepper
* 3 cups cooked and drained penne rigate pasta (from 7 ounces dry)
* 1/4 cup chopped fresh basil
* 1 tablespoon extra-virgin olive oil
* Garnish: fresh basil
1. Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in cooked pasta and chopped basil.
2. Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.

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