Thursday, June 3, 2010

Rustic Italian Sunday Supper :: Penne Frittata with Basil and Ricotta

Our Penne Frittata was a huge hit. It is SO easy to make- and a great solution for leftover pasta. We opted for our fave ricotta - by the salvatore girls, it adds a creamy richness to this dish. bon appetite !



Penne Frittata with Basil and Ricotta
Makes one 10-inch frittata; Serves 10 to 12

Ingredients:
* 6 large eggs
* 1/2 c fresh ricotta cheese
* 1/4 cup finely grated Parmesan cheese
* Coarse salt and freshly ground pepper
* 3 cups cooked and drained penne rigate pasta (from 7 ounces dry)
* 1/4 cup chopped fresh basil
* 1 tablespoon extra-virgin olive oil
* Garnish: fresh basil

Directions

1. Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in cooked pasta and chopped basil.
2. Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.

Recipe Courtesy of Martha Stewart Living
Photography by Karen Mordechai
Shira Bocar pictured above: top left photo

22 comments:

  1. I have to try this recipe! It looks easy and yummy!

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  2. What a delicious frittata, so easy and perfect for dinner.

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  3. Mmmm! Must try this! Oh last night, I just tried the Watermelon and Feta Salad you featured some time ago. It was sooo delicious. Thank you for sharing!

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  4. OUlala! Seems to be delicious!

    Gaelle

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  5. This frittata looks wonderful! And a great way to use leftovers. Your photos are just beautiful!

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  6. i'm so in love with your blog! amazing! great simple food and the styling is so very me!
    to bad we're an ocean apart!
    regards from a'dam, holland!
    sonia

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  7. Gorgeous photos and delicious recipe!!!

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  8. This is truly good Easy to pull together yet gorgeous looking so it's impressive to boot! Oh and your minis will love it too

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  9. That looks delicious! I tried ricotta in my eggs for the first time today & love it! I've got to give your dish a try!

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  10. I check this site all the time wishing I was in New York to take one of your classes! They all look so good! I post your link to my blog :) dailecwilson.blogspot.com

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  11. This looks so good! I will definitely be trying out this recipe!

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  12. this looks perfect. i love using cast iron pans.

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  13. Oh my! I can't wait to try this one! It looks so delicious!

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  14. i always have leftover pasta. Always. This is in my future for a Sunday afternoon... looks luscious.

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  15. I can't decide which of these recipes I like the look of most! It's between this and the flatbreads I think. I agree with Claudia that this is designed for a sunday brunch or lunch!

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  16. I am always up for more ways to use leftovers! I keep running into mentions of this site EVERYWHERE lately. Glad I finally ended up here.

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  17. What's the measurement of the milk? :)

    Thanks! Beautiful pics, just lovely website you have...

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  18. I just tried this tonight and am so in love with it. I used creme fraiche instead of ricotta because that's what I had on hand. So good and easy. I might top it with pesto next time.

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  19. I'm making this for a casual dinner party next week. How much milk is required in the recipe? Thanks!

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  20. I'm definitely trying this one! It looks super yummy and easy to make!

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