Wednesday, December 5, 2007

Frittata and Brussels Sprouts

We make frittatas frequently. Its a great way to use left over pasta.

The technique is quite simple. Take pasta, mix with eggs and bake. Everything else depends on what you like and have available. We had left over spaghetti with a meat sauce.

Saute a leeks or onions and some chorizzo in a cast iron skilled. Bring the pasta to room temperature in a microwave and add a couple of beaten eggs. Mix in the sausage and leeks.

Pour the mixture back into the pan, pushing it into the corners. Top with some cheese and raw onion or leek.

Cook on stove over medium high heat for about 5 minutes. The goal here is to form a socarrat like you have with a good paella.

Bake in a 350F oven for 15 minutes. Let it rest for at least five minutes before removing from pan.

Trim the Brussels sprouts. Put about an inch of stock in a sauce pan and boil, covered, until tender, about 8 minutes.
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