Arts and Entertainment your connection to The Boston Globe
Dishing - What's cooking in the world of food
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
Food Mailbag
Ask a question or share an idea or recipe with The Boston Globe food staff.
Your question:
Week of: November 4
Week of: October 28
Week of: October 21
Week of: October 14
Week of: October 7
RSS feed for this blog
For Boston Globe restaurant reviews and food news and recipes, visit's Food section.

« What the Fluff? | Main | More Iron Chef Morimoto: outtakes from an interview »

Tuesday, October 2, 2007

For leftover pasta


Pasta frittata
Serves 8

2 tablespoons butter
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 portobello mushroom cap, cut into cubes
6 eggs
1 cup heavy cream
4 teaspoons flour
2 teaspoons salt
8 ounces dried fettuccine, cooked in salted water until tender
3 slices bacon, fried until golden and crumbled
1 cup shredded Swiss cheese
1 cup plain bread crumbs
Black pepper, to taste

1. Set the oven at 350 degrees.
2. In a large cast iron skillet over low heat, melt 1 tablespoon of the butter. Cook the onion, stirring often, for 10 minutes or until it is a light caramel color. Add the pepper and continue cooking for 5 minutes more.
3. Add the mushrooms and cook, stirring, for 5 minutes or until they release their liquid. Turn up the heat and let the mixture cook until the mushroom liquid evaporates. Remove the mixture from the skillet. Wipe out the skillet.
4. In a bowl, stir together the eggs, cream, flour, and salt.
5. In the skillet, melt the remaining 1 tablespoon of butter. Let it cook until golden brown. Add the pasta and cook, tossing the strands, for 1 minute.
6. Pour in the egg mixture. Distribute vegetables and bacon over the mixture. Sprinkle with cheese, bread crumbs, and black pepper.
7. Bake the frittata for 35 to 40 minutes or until the center is firm and the top is browned. Adapted from Amish Naturals

Posted by Sheryl Julian at 02:37 PM
Sponsored Links