Frittata di Maccheroni Amalfi Coast Style with Guest Chef Renato Solpietro

Frittata di Maccheroni Amalfi Coast Style

Pasta stuffed with Basil Cream and Mozzarella

Serves 4-6

Frittata Base

1/2 # cooked spaghetti, cooled and tossed in olive oil

3 eggs, cracked and whisked with a dash of salt and pepper

1-2 Tbs each finely grated Pecorino Romano and Parmignano Reggiano cheese

Basil Cream

2 handfuls of basil leaves

1 handful of Italian parsley leaves

1-2 cloves of garlic
1-2 Tbs each finely grated Pecorino Romano and Parmignano Reggiano cheeses

1/2 tsp. Sea salt

Freshly ground black pepper (to taste)

2 Tbs white wine

2-4 Tbs olive oil

Small glug of heavy cream

Stuffing

5 basil leaves

5 parsley leaves

1 cup grated mozzarella cheese

Preparation

Set out all ingredients before you begin cooking. You will also need a 10 inch non-stick sauté pan, a heat resistant rubber spatula and a flat plate that is slightly larger than the sauté pan.
Place pasta in a bowl with eggs and cheese and mix to coat the noodles. Let rest for 20-30 minutes. Renato says, thirty is best. 

Basil Cream
In a small blender or food processor make the Basil Cream. Place all ingredients in the blender and process until you get a nice smooth consistency. Taste and adjust seasonings.  Remove from blender jar and set aside. 

Frittata
Heat sauté pan on medium heat with a little olive oil. Add half of spaghetti mixture and arrange so that it is evenly placed in the pan.  Carefully spread the Basil Cream in the middle of the spaghetti nest, leaving a one inch border around the edges.  Place basil and parsley leaves over the top and then arrange the grated mozzarella cheese evenly across the top of the herbs. Place the remaining pasta on top and tuck in the edges to "accommodate" the cooking of the frittata. Let the frittata cook about 5-10 minutes. You will need to gently lift the edge with a spatula to check for doneness. When there is a nice golden brown crust on the bottom, you are ready to flip it! Turn off the heat. Place a plate, serving side down over the pan and using both hands, one to hold the pan handle and one placed firmly over the plate, flip the pan. Be confident and do it all in one steady move. Place the pan on the stove and gently slide the frittata back in, using the spatula to guide the placement. Tuck the pasta under around the edges and turn the heat back on to medium. Continue cooking about 10 more minutes or until the bottom is nice and golden brown. If it is browning too quickly, lower the heat. When it is done, place a clean plate on top and using the same technique, invert the frittata. Cut into wedges and serve! 

Asparagus Mushroom and Ham Frittata

 I am often approached by people who tell me that they would love to live in a small footprint but they can't because they love to entertain. My response often is, "well, don't tell the French and Italians, they may take offense in that they are masters at entertaining and often do it in very small footprints.  

This Frittata recipe is an easy way to start getting comfortable cooking in small spaces. The equipment needed is very minimal and the ingredients are fresh and tasty. When you pair it a Baby Spinach Salad with strawberries, Mint and Almond, ricotta toast and a little bubbly, you will just need enough room to take your bow!

  

Asparagus Mushroom and Ham Frittata

Serves 6-8   Prep time

Cooking time:  20 minutes

¼ cup half and half or milk

1 tsp. kosher salt

freshly ground pepper

1 Tbls. chopped fresh thyme (or your favorite herb)

2 Tbls. extra virgin olive oil

½ lb. mushrooms, cleaned and sliced

½ lb. asparagus, sliced on the diagonal

½ lb. ham, diced (optional)

½ cup grated Parmigiano Reggiano

Preparation

 Crack eggs into a large bowl and whisk with the half & half, 1 tsp. salt, a few grinds of pepper and the thyme.  Whisk until eggs are just frothy. Set aside. Heat a cast iron pan on medium high heat. Add olive oil, mushrooms and a sprinkle of salt and sauté 3-4 minutes. Add asparagus and cook an additional 2 minutes. If using ham, add it to heat through.

Turn broiler (or place in oven if you do not have broiler) on to pre-heat.  Pour egg mixture over vegetable and ham mixture and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides towards the middle, allowing uncooked egg to run underneath, until almost set, about 6 minutes. Sprinkle with Parmesan cheese. Heat broiler and place frittata under broiler for about 3 to 6 minutes or until puffed up and set in the middle. You can carefully insert a knife into the center to see if eggs are set. The knife should be dry when you remove it. Remove from oven and let rest 5 minutes. Frittata should have pulled away from the sides of the pan but you can also loosen the edges with the spatula. Slice into wedges to serve. Delicious with a simple salad, toast and jam.

Note:  The combinations are endless and the results, delicious! Try making one with sausage and peppers and topping it with a nice marinara sauce or a combination of leftover chicken, goat cheese and cherry tomatoes and serve with fresh basil pesto. Frittata is an excellent means to use what you have on hand and is a great meal any time of day and is great eaten hot or at room temperature.