For the Best Northern Italian Cuisine This Side of the Mediterannean

 

Recipe of the Month

A Favorite from Calabria :

Frittata di Pasta con Salsicce

Ingredients:

2 large red bell peppers
1/2 lb. dried pasta such as spaghetti
5 T. sweet butter
1 cup freshly grated Parmigiano-Reggiano
3/4 lb. spicy Italian sausage
1 doz. large eggs

Optional

1 large tomato
1/2 cup freshly grated Parmigiano-Reggiano

Process:

  1. Char the outside skin of the bell peppers over an open flame or under the broiler until completely blackened. Place in a brown paper bag to cool. Once cool (at least 30 minutes later), remove the charred skin, rinse under cool water and pat dry. Remove core and seeds. Cut into small dice (approx. 1/4-in. squares).
  2. Cook pasta according to package directions. Drain and toss with 4 T. butter and 1 cup grated cheese. Allow to cool. (You can substitute any leftover sauced pasta.)
  3. Remove sausage from casing and place in saute pan over medium heat. Break up the sausage using a wooden spoon. Cook until brown. Remove from pan and drain. (Alternatively, use ground pork or turkey and season according to your tastes.)
  4. Break eggs into large mixing bowl and beat lightly. Add cooled pasta and mix to combine evenly. (The easiest way is to use your hands.)
  5. Melt remaining butter in a 10-in. saute pan over medium heat. Add half the egg/pasta mixture. Spread cooked sausage and red pepper over the pasta. Top with remaining egg/pasta mixture.
  6. Leave over medium heat and cook until bottom of frittata separates cleanly from pan. Using a large spatula, slide the frittata onto a large plate. Place the pan over the uncooked side of the frittata and flip. Return the pan to the heat and cook until the other side also separates cleanly from the pan. Slide cooked frittata onto serving platter and garnish.
  7. Instead of flipping the frittata, you may finish it under the broiler. Once the bottom is set, garnish the top with tomato slices and the additional cheese. Place under the broiler until top sizzles and begins to turn brown. Slide onto plate and serve.
  8. Serves 8 at brunch, 12 as an appetizer.



 

 

Arturo's Ristorante – 54 Main Street – Westborough, MA 01581
Phone 508-366-1881 – Fax 508-366-6570
email – arturos45@spectrotel.net