The Literate Chef

Posts Tagged ‘prosciutto’

Prosciutto and Peas Frittata with Herbs

In Brunch, Egg Dishes, Recipes on July 4, 2013 at 11:28 AM

Frittata Ready to Eat

Frittata Ready to Eat

Ingredients:

3/4 lb. prosciutto end, diced, about 2 cups.
12 ounces frozen peas, about 2&1/2 cups.
5 leaves of fresh mint, chopped coarse.
1 cup whole milk ricotta cheese
1 dozen eggs
Turmeric, couple of dashes
Pinch each of dried thyme and dried tarragon
1/2 cup chopped fresh basil
2 tbsps. unsalted butter
4 tbsps. extra virgin olive oil

Procedure:

1. Pre-heat oven to 400 degrees.
2. Heat 2 tbsps. of the olive oil in a well-seasoned cast iron pan. Add the prosciutto and brown lightly for 10 minutes on medium-low heat. Remove and set aside.
3. Add butter to the pan. When melted, add the peas, heat on low for about 5 minutes, stirring regularly until fully defrosted. Add the mint. Remove and set aside.
4. Whisk the eggs in medium sized bowl, blend in the ricotta 1 or 2 tbsps. at a time, continue whisking until completely distributed. Add the turmeric, thyme and tarragon.
5. Add prosciutto, peas and basil and mix well again.
6. Heat the remaining olive oil on medium low, add the egg mixture and cook until eggs set firmly, except for the top. About 15 Minutes
7. Transfer pan to preheated oven and let firm up for about 3 minutes then place under broiler to brown for 2 minutes.

Let sit 30 minutes and then place a serving plate on top top and flip. If the frittata does not fall, trying tapping the bottom of the pan. If that fails, as it did for me, simply slice into 8 pieces in the pan, carefully remove the pieces and place on a serving plate.

We served this Frittata for brunch, along with a Strata (prepared by Grammy), Smoked Salmon with Bagels and Cream Cheese, Mimosas and Bloody Marys. 

Please see: This Little Piggy Came from the Market

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Pasta e Fagioli alla Veneziana

In Pasta on April 18, 2011 at 3:31 PM

Preparation time is 30 minutes. Cooking time, exclusive of soaking the beans, is approximately 3 ½ hours. This recipe produces about 8 quarts of fairly thick soup. If you like it soupier, add more water before serving. I use Borlotti beans, which are also known as Cranberry Beans. However, if they are not available, use white Cannelini beans. The correct ratio of beans to pasta is 3:2.

Ingredients:

Ingredients for Pasta e Fagioli alla Veneziana

1 ½ lbs. of Borlotti Beans
1 cup of extra virgin olive oil
4 cloves of garlic, chopped
2 carrots, peeled and chopped
2 medium sized onions, chopped
3 stalks of celery, chopped
2 sprigs of rosemary, stems removed and discarded, chopped.
6 sprigs of sage, stems removed and discarded, chopped
1 prosciutto end, about 1 lb.
1 cup of dry white wine
1 lb. of Ditalini
2 tablespoons freshly ground black pepper
1 tablespoon kosher or sea salt
16 sage leaves, chopped

Steps:

1.    Soak the beans overnight for 12 hours, then drain and rinse them and set them aside. As an alternative, cover the beans in an 8 quart pot with 4 quarts of cold water and bring to a boil. Boil the beans for 2 minutes and remove from the heat, let stand in the pot, covered, for one hour, then drain, rinse and set aside. Rinse out the pot and use it to prepare the soup.
2.    Heat olive oil on medium heat in an 8 quart pot.
3.    Add garlic and stir for two minutes until translucent.
4.    Add carrots, onions and celery, stir for an additional two minutes.
5.    Add beans and mix well.
6.    Add 4 quarts of water.
7.    Add chopped herbs and mix well.
8.    Add prosciutto, bring to boil, reduce heat to medium and cook uncovered for 1 hour. Stir at 15 minute intervals.
9.    After 1 hour, cover pot, reduce heat to low and simmer an additional 2 hours. Stir every 30 minutes.
10.    Remove beans, vegetables and meat and set aside.
11.    Add the wine to the broth. If it is too thick add some water and bring to a boil.
12.    Add the Ditalini and cook for only 6 minutes, as it will continue to cook.
13.    While the pasta is cooking, chop the meat discarding any bone and gristle.
14.    There should be about 8 cups of beans and vegetables. Mash, or puree in food processor, about 1/4 (2 cups) of the beans and vegetables.
15.    Return mashed beans, whole beans and chopped prosciutto to the pot.
16.    Add pepper and salt, as well as 2 more cups of water and the chopped sage. Mix everything well and continue on low heat to blend flavors until ready to serve or save.
17.    Serve in soup bowls with extra virgin olive oil, freshly grated Parmigiano Reggiano and Dorothea’s Homemade Hot Pepper Sauce.

Pasta e Fagioli alla Veneziana

See Related Article at: Pasta Fagioli or Pasta Fazool?

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