Linguine And Prosciutto Frittatas Recipes

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!

MUSHROOM AND PROSCIUTTO FRITTATA

Steps:

• Spary a nonstick skillet with cooking spray. Saute onion, pepper, mushrooms and prosciutto over medium heat until tender; set aside.
• Spray a 10-inch nonstick skillet with cooking spray.
• Beat eggs with water, season with salt and pepper. Stir in parsley and vegetable-prosciutto mixture. Pour into skillet and lower heat to medium-low. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and the top is almost set, about 4 minutes.
• Cover with lid or foil for 2-3 minutes or until egg are set. Cut into wedges and serve.

LINGUINE AND PROSCIUTTO FRITTATAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes (2-3 for fresh pasta). 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.
• Preheat the oven to 375 degrees F. Grease the muffin tin.
• In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, parmesan cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
• Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.

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.

LINGUINE WITH LENTILS AND PROSCIUTTO

Steps:

• Saute celery, carrot, onion, garlic, jalapeno, pepper flakes and prosciutto in the oil in a large, deep skillet for about 10 minutes, until very soft and fragrant.
• Add lentils and 5 cups water, and bring to a boil. Reduce heat, and boil gently until lentils are soft but not mushy, about 10 minutes. Season with salt.
• Cook the pasta according to the package directions. Drain, and add to the lentil mixture; toss well. Serve topped with chopped red onion.