Tuesday, November 17, 2009

Treats for Italian Class Festa

Congratulations to all of us who completed Italian due! What a great festa we had, with all sorts of deserts, ( biscotti, tiramisu, Italian torta) wines and munchies!

Last time Gaby and I made a tiramisu for the festa after Italian uno. This time, people from our Italian class suggested making a pasta, but I was worried that a cooled pasta or risotto dish would not be so great... Michele and I bounced some ideas off each other, whether to make a pasta or rice salad....then came a great idea, which is to bake some frittatas! The idea sparked inside me - I should make frittatas with pasta inside! Frittatas are baked omelets, Michele told me that his family would always use last night's leftover pasta for breakfast frittatas the next morning. I made them in small muffin tins, like mini quiches ( without the pie crust of course), so it's easy to serve. It's perfect as an appetizer or a brunch treat when entertaining. Here's the recipe for Linguine, Smoked Mozzarella and Prosciutto Frittatas ...

Linguine, Smoked Mozzarella and Prosciutto Frittatas

Serving Size: makes about 18 mini frittatas
1/2 pound linguine pasta
7 large eggs
1 cup milk
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 ounces smoked mozzarella cheese, diced (1 cup diced)
1/2 cup grated Asiago cheese
1/4 cup of finely chopped chives
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

Bring a large pot of salted water to a boil over high heat. Cook pasta until al dente, drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.

Grease a muffin tin, and Preheat the oven to 375 degrees F.

In a blender combine the eggs, milk, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Next, fill the muffin tin until both the pasta and the liquid reaches the top.

Bake until firm and cooked through, about 30 to 35 minutes. Let cool for at least 3 minutes before removing from the tin.

I hope everyone enjoyed the mini frittata, and I look forward to pushing through Italian tre!

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