Wednesday, September 17, 2008

Linguine and Prosciutto Frittatas

"It's amazing how you can speak right to my heart!" That is all I have to say about this recipe

Linguine and Proscuitto Frittatas

From: Giada de Laurentiis

1/2 lb. linguine pasta
7 lg. eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 oz. diced proscuitto (I used 3 oz. and it was plenty, 6 would have been WAY to much)
1 cup smoke mozzarella cheese, diced
1/2 cup Asiago Cheese, grated
1/4 cup flat leaf parsley, finely chopped
2 cloves garlic, minced
1 tsp. salt
3/4 tsp freshly ground black pepper
1/8 tsp. freshly grated nutmeg

Preheat oven to 375 degrees. Grease muffin tins.Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain pasta into a colander. While still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.

In a blender, combine the eggs, milk, cream, and mascarpone. 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. Using a 1/3 cup measurer, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30-35 minutes. Let cool for 3 minutes before removing from the tin.

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