Saturday, September 18, 2010

Take A Bite Of: Linguine and Proscuitto Frittatas

Ahhhh....our last weekend in Florida. How can a work day appear to last indefinitely at times and yet vacation days are accelerated like a rapid succession of eye blinks. As we wrap up our fantastic week off, I am making brunch today. Here is a great recipe that is part of my menu. Ideal for the next time you want the perfect mouthful of meat, egg, and cheese. (And these are just as good sans meat.) From my kitchen to yours, enjoy every bite.  And have a gorgeous weekend.

Linguine and Proscuitto Frittatas

Ingredients
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

Directions
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 to the delight of all your family and friends. Oh, and maybe save a few for me.

Comments are off. Go feed yourselves.