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! 

Chop Chop Salad in a Jar

Note: This is part of the Traveling Picnic episode were we featured three ethnic inspired lunches (French, Asian & Italian). I separated the recipes out individually to provide you with a better search option.

This is an Italian inspired lunch in the form of a salad - it's like an antipasto in a jar. Travels very well but because it has meat and cheese,  it should be kept in a cooler. For dessert, pick up some fresh fruit from a roadside stand, dip it in some cool and creamy mascarpone cheese and you have a fabulous roadside lunch. For a little extra zip, try drizzling the balsamic vinegar on the mascarpone before dipping fruit into it. Delizioso!

Serves 2       

Prep time: 20 minutes     

Cook time: zero

 Salad

1 romaine heart, washed, dried and chopped

½ pint cherry tomatoes, washed and halved

3 celery ribs, chopped

1 red bell pepper, chopped

10-20 pitted Kalamata olives, rough chopped

10 basil leaves, cut into thin ribbons or torn

1/3 lb. fresh mozzarella, cut into small dice

1/3 lb. salami, cut into small dice

Vinaigrette

2 tsp. Diamond Kosher salt

freshly ground pepper

1 clove garlic, smashed (optional)

1/3 cup Lucini Balsamic vinegar

¾ to 1 cup California Olive Ranch extra virgin olive oil

Layer the salad ingredients in a large Mason jar. In a small jar that has a lid, add the salt, garlic (if using) and vinegar. Close jar and shake to dissolve salt. Add ¾ cup of olive oil, close jar and shake well. Taste and adjust seasoning with salt and pepper. You may add additional oil and shake if you like your vinaigrette less piquant.

Pack the vinaigrette separately from the salad. Five to ten minutes before eating, dress the salad. You should start by using a third of the dressing and adding more to taste. You can dress the salad in the jar and give it a few good shakes, or toss the salad in a bowl to serve. Refrigerate and save any remaining dressing for your next salad.

Encores: Chop Chop salad is like an antipasto plate chopped up and made into a salad. It lends itself well to improvisation. If you have some leftover chicken, ham or steak, chop it up and add it to the salad in addition to or instead of the salami. You can experiment with the cheese as well. Substitute feta, chicken and rosemary in place of the fresh mozzarella, salami and basil and you will have a totally different and delicious salad. You may also add additional fresh or pickled vegetables that you have on hand.

Potato and Green Bean Salad

Note: This is part of the Traveling Picnic episode were we featured three ethnic inspired lunches (French, Asian & Italian). I separated the recipes out individually to provide you with a better search option.


This is a refreshing change to the often mayonnaise drenched potato salad, making it a great road trip companion and can be packed in something as simple as a canning jar.

Serves 4-6
Prep Time: 20 minutes 
Cook Time: 30 minutes

 




½ pounds red or white small new potatoes, quartered or diced

½ pound green beans, cut into ½ inch lengths

1 Tbls. chopped shallot or red onion

1-2 ribs of celery, diced

¼ cup California Olive Ranch extra virgin olive oil

¼ cup Spectrum Naturals red wine vinegar

1 tsp. Diamond Kosher salt

 freshly ground pepper

Vinaigrette

2 Tbls. red wine vinegar

2 tsp. Maille Dijon mustard

1 tsp. Diamond Kosher salt

2 Tbls. chopped parsley

1 Tbls. chopped fresh thyme

¼ cup California Olive Ranch extra virgin olive oil

Kosher salt and freshly ground pepper

Place potatoes in a medium pot on high and cover with cold water and 1Tbls. Kosher salt. Bring to a boil, turn heat to medium and simmer 8 minutes. In the last 3 minutes, add the green beans. Once potatoes and beans are cooked, remove from heat and drain in a colander. Place in a medium bowl with shallot and celery and toss with ¼ cup olive oil and ¼ cup red wine vinegar and 1 tsp Kosher salt. Let salad marinate in the refrigerator for at least an hour or up to 24 hours. 

Just before serving or packing for your picnic, mix up vinaigrette. In a small, lidded jar combine salt, mustard and red wine vinegar. Close jar and shake vigorously. When well combined add olive oil and fresh herbs and shake to emulsify. Pour over potato salad and mix well. Taste and adjust seasoning with salt and pepper. Pack in a quart mason jar or cover and refrigerate.

Encores: If you are cooking potatoes for something else, cook a few extra and turn them into potato salad. You can improvise with what you have as far as other vegetables. Cherry tomatoes, radishes, zucchini and corn would also work well.