The Literate Chef

Posts Tagged ‘ricotta’

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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Summer Penne

In Pasta, Recipes on July 4, 2013 at 11:27 AM

Summer Penne

Summer Penne

Ingredients:

1/2 lb. prosciutto end, trimmed of fat, about 2 cups diced, save some of the fat for rendering.
2 cups diced fresh mozzarella (see Note 1)
1 & 1/2 cups marinated roasted peppers, julienned
2 pints grape tomatoes, 4 cups halved (see Note 2)
Basil, 1/4 cup sliced
Penne, 1 lb.
2 tbsps. Extra Virgin Olive Oil
Grated Parmigiano-Reggiano

Procedure:

1. Bring large pot of water to boil for the penne.
2. Render a couple of strips of prosciutto fat and lightly brown the diced prosciutto. Set aside the browned prosciutto and remaining rendered fat.
3. Cook the penne according to directions. When al dente, drain it and add the olive oil and stir, add the mozzarella and mix well. (see Note 1).
4. Add the prosciutto with the rendered fat as well as the roasted peppers and mix well.
5. Add tomatoes and basil, mix and serve immediately with grated Parmigiano-Reggiano.

Note 1: When it was mixed with the penne, the diced mozzarella did not melt as planned . Instead, it reformed into a mass that had the be pulled apart. Try using ricotta left at room temperature rather than mozzarella.
Note 2: Quarter the tomatoes instead of halving them and blanch them before mixing with the penne.

If you prepare this meal with the revisions, let us know what you think.

Please see This Little Piggy Came from the Market

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