- Carrot Noodle and Leek Frittata — Inspiralized:
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Showing posts with label frittata. Show all posts
Showing posts with label frittata. Show all posts
Thursday, 26 April 2018
Sunday, 9 July 2017
Thursday, 9 February 2017
Pasta Frittata.
Pasta Frittata Recipe - NYT Cooking:
Pasta pancake (frittata).
Leftover Pasta Reborn as a Pie!
Creamy and solid at the same time, the pasta frittata is more substantial than a regular frittata, but no less versatile.
“Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat.
Make it your own.
A handful of parsley stirred into the mix is nice.
The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven.
They will become crunchy, giving the leftover pasta yet one more pleasant dimension.
It is best to use fairly low oven heat to keep the eggs from overcooking, but as long as you remove the pie the moment the eggs no longer look runny, it will be fine.”
100g spaghetti, linguine, fettuccine or other long pasta (or about 1/2 pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
1/4 cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese (our cheese of choice here is Gruyère - Gruyère is a nutty cheese that melts well)
Some frittata recipes don't use any cream or milk (1/4 cup), but we find that doing so adds a lovely creaminess and protects the eggs from becoming rubbery.
If using leftover cooked pasta, chop it up.
If using dried pasta, bring a large pot of water to a boil, and salt it.
Cook pasta until barely tender, somewhat short of where you would normally cook it.
Drain, and immediately toss it in a wide bowl with half the butter or oil.
Cool it a bit.
Heat oven to 180C.
Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high.
If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
In a large bowl, whisk together eggs and milk or half and half until fully combined.
Stir in cheese and season with salt and pepper.
Combine pasta with ingredients, along with salt and pepper (less salt if you are using meat).
Pour into skillet, and turn heat to medium-low.
Use a spoon if necessary to even out top of frittata.
Cook undisturbed until mixture firms up on bottom, then transfer to oven.
Bake just until top is set, about 10 minutes.
Be careful not to overcook it.
Remove, and serve hot or at room temperature.
Once you've made a few frittatas and are comfortable with the technique, you'll be able to adjust the ingredients according to the season and your taste: blanched dark greens in the fall, for example, or roasted winter squash later in the year.
Usually it starts on the stove and ends in the oven, where it develops a nice, golden finish.
'via Blog this'
Pasta pancake (frittata).
Leftover Pasta Reborn as a Pie!
Creamy and solid at the same time, the pasta frittata is more substantial than a regular frittata, but no less versatile.
“Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat.
Make it your own.
A handful of parsley stirred into the mix is nice.
The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven.
They will become crunchy, giving the leftover pasta yet one more pleasant dimension.
It is best to use fairly low oven heat to keep the eggs from overcooking, but as long as you remove the pie the moment the eggs no longer look runny, it will be fine.”
100g spaghetti, linguine, fettuccine or other long pasta (or about 1/2 pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
1/4 cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese (our cheese of choice here is Gruyère - Gruyère is a nutty cheese that melts well)
Some frittata recipes don't use any cream or milk (1/4 cup), but we find that doing so adds a lovely creaminess and protects the eggs from becoming rubbery.
If using leftover cooked pasta, chop it up.
If using dried pasta, bring a large pot of water to a boil, and salt it.
Cook pasta until barely tender, somewhat short of where you would normally cook it.
Drain, and immediately toss it in a wide bowl with half the butter or oil.
Cool it a bit.
Heat oven to 180C.
Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high.
If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
In a large bowl, whisk together eggs and milk or half and half until fully combined.
Stir in cheese and season with salt and pepper.
Combine pasta with ingredients, along with salt and pepper (less salt if you are using meat).
Pour into skillet, and turn heat to medium-low.
Use a spoon if necessary to even out top of frittata.
Cook undisturbed until mixture firms up on bottom, then transfer to oven.
Bake just until top is set, about 10 minutes.
Be careful not to overcook it.
Remove, and serve hot or at room temperature.
Once you've made a few frittatas and are comfortable with the technique, you'll be able to adjust the ingredients according to the season and your taste: blanched dark greens in the fall, for example, or roasted winter squash later in the year.
Usually it starts on the stove and ends in the oven, where it develops a nice, golden finish.
'via Blog this'
Sunday, 22 January 2017
Frittata.
How To Make a Frittata — Cooking Lessons from The Kitchn | Kitchn:
Frittata Pans:
I do recommend a cast iron or oven-safe nonstick skillet.
Stainless steel pans will work, but you'll need extra oil to make sure the eggs don't stick to the pan.
Heat the oven:
Arrange a rack in the middle of the oven and heat to 200°C/400°F.
Sauté the ingredients: If the meat is raw, cook that first in a large nonstick frying pan or cast iron skillet and then remove it from the pan to add back in later.
Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like red peppers, until cooked through.
Add any meat or tofu and cook just enough to warm through.
Season the ingredients:
Add oregano, basil, thyme, smoked paprika, cumin, chili powder, minced garlic.
Add the cheese:
Spread the vegetables into an even layer.
Sprinkle the cheese on top and let it just start to melt.
Add the eggs:
Whisk the eggs (4-6) together and pour them over the vegetables and cheese.
Tilt the pan to make sure the eggs settle evenly over all the vegetables.
Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
Bake the frittata:
Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes.
To check, cut a small slit in the center of the frittata.
If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
Cool and serve: Cool in the pan for 5 minutes, then slice into wedges and serve.
Leftovers will keep refrigerated for a week.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
For a browned, crispy top: Set the frittata under the grill for a minute or two at the end of cooking.
Frittata Pans:
I do recommend a cast iron or oven-safe nonstick skillet.
Stainless steel pans will work, but you'll need extra oil to make sure the eggs don't stick to the pan.
Heat the oven:
Arrange a rack in the middle of the oven and heat to 200°C/400°F.
Sauté the ingredients: If the meat is raw, cook that first in a large nonstick frying pan or cast iron skillet and then remove it from the pan to add back in later.
Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like red peppers, until cooked through.
Add any meat or tofu and cook just enough to warm through.
Season the ingredients:
Add oregano, basil, thyme, smoked paprika, cumin, chili powder, minced garlic.
Add the cheese:
Spread the vegetables into an even layer.
Sprinkle the cheese on top and let it just start to melt.
Add the eggs:
Whisk the eggs (4-6) together and pour them over the vegetables and cheese.
Tilt the pan to make sure the eggs settle evenly over all the vegetables.
Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
Bake the frittata:
Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes.
To check, cut a small slit in the center of the frittata.
If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
Cool and serve: Cool in the pan for 5 minutes, then slice into wedges and serve.
Leftovers will keep refrigerated for a week.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
For a browned, crispy top: Set the frittata under the grill for a minute or two at the end of cooking.
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