Linguine And Prosciutto Frittatas Food

FRITTATA WITH POTATO AND PROSCIUTTO

Steps:

• Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
• Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
• Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

LINGUINE WITH PROSCIUTTO AND OLIVES

Steps:

• In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
• Drain.
• Place pasta in a warm bowl.
• Meanwhile, combine prosciutto and oil in a wide skillet.
• Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
• Add onions and cook, stirring, until limp (about 2 minutes).
• Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
• Pour prosciutto mixture over noodles and toss well.
• Transfer to a warm serving bowl.
• Offer cheese to add to taste, if desired.

LINGUINE AND PROSCUITTO FRITTATA

Steps:

• If baking the prosciutto, preheat oven to 350°. Baking will take 13-15 minutes. This can be done ahead of time.
• Preheat oven to 375°F for baking frittata
• Bring a large pot of salted water to a boil. Add the pasta and cook until tender but firm to the bite (al dente), about 8-10 minutes for linguine.
• Drain the pasta in a colander. While the pasta is still in the colander, use a pair of kitchen shears to cut the pasta into smaller pieces. Pasta should measure about 3 cups.
• Generously grease with nonstick spray, a large 9" pie plate OR 12 cup muffin tins.
• In a blender combine eggs, milk , cream, mascarpone cheese, salt, pepper, nutmeg & garlic. Blend until well combined.
• In a large bowl add the cut pasta, proscuitto, mozzarella, Asiago and parsley. Stir to combine.
• Fill the pie plate OR muffin tins with pasta mixture. Each muffin tin will be about 1/3 C of the mixture. Pour the egg mixture over the pasta. The tins should be filled almost to the top.
• Bake until firm and cooked through: about 40-45 for a pie plate OR 30-35 minutes for muffin tins. A knife inserted in the center should come out clean.
• Let the frittata cool for 5 minutes before serving.
• If making muffins: cool & removing from the tins. You may wish to slide a knife blade around each muffin cup to help release the frittatas.
• If baked ina pie plate, cool, cut into 6-8 portions.
• Arrange on a serving platter or individual plates.
• Enjoy!

LINGUINE A RAGU DI PROSCIUTTO

Steps:

• Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.
• Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.
• Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.
• Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.