Subject: Fettuccine Frittata
From: Unicorn (unicorn@indenial.com)
Date: Sat Mar 11 2000 - 03:42:44 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a food funny from reader Susie. Thank goodness it isn't true,
because I'm running out of synonyms.
It was little Harry's first visit to the country, and feeding the
chickens fascinated him. Late one evening he caught his first glimpse
of peacock strutting in the yard, feathers spread beautifully in all
its glory. Rushing indoors excitedly, Harry called out for his
grandma. "Oh, Granny, come see! Come see!" he exclaimed.
"One of your chickens is in bloom!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I had originally planned on Pasta alla Mamma from the famous Hollywood
restaurant Hugo's as today's dish, but on further reflection I decided
it was too similar to Thursday's Spaghetti alla Carbonara, and would
be redundant. Here instead is a recipe for a fettuccine frittata.
Any pasta can be used, especially if you have some leftover in the
refrigerator.
Fettuccine Frittata
2 Tbs (30 ml) olive oil
1/2 medium onion, chopped
1 clove garlic, finely chopped
2 cups (500 ml) approximately, cooked fettuccine
or other leftover pasta
6 eggs
1/2 cup (125 ml) freshly grated Parmesan or Romano cheese
3 Tbs (45 ml) chopped flat-leaf parsley
Hot red pepper flakes, to taste
Salt and freshly ground pepper to taste
Heat the oil in a non-stick skillet over moderate heat and saute the
onion for 5 minutes, until golden but not brown. Add the garlic and
saute for 1 minute. Add the fettuccine and stir to coat the pasta.
Beat the remaining ingredients together and add to the skillet,
stirring once to combine the ingredients. Cook covered over low heat
12 to 15 minutes, until the edges are lightly browned. Place a large
plate over the skillet, and using two hands, carefully flip the two so
that the frittata is face-down on the plate. Slide the frittata back
into the skillet and cook uncovered an additional 5 minutes. Serves 4
to 6.
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