Torta di Spaghetti

It's not very often that we have leftover spaghetti but when we do this is a great way to use it up and make it into a new dish.

I served this with a beautiful heirloom tomato bruschetta and swiss chard.  By serving a green veggie or a salad and you have a wonderfully light meal.





Torta di Spaghetti

Adapted from Giada De Laurentiis

Ingredients:

Leftover spaghetti at room temperature (I used leftover pasta with olives and breadcrumbs)
extra virgin olive oil
1 onion, sliced
5 large eggs
splash of milk
1/2 cup of sundried tomatoes packed in oil plus some of the oil
3/4 cup grated romano cheese
3/4 cup cubed or shredded mozzarella
6-8 leaves of basil, chiffonade, reserve some for garnish
salt and pepper, to taste
Prosciutto Crumbles - optional (see recipe below)

Directions:

Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of sundried tomato oil in a large non stick skillet.  Add onions and saute until softened.  Season with salt and pepper.  Add sundried tomatoes.

In a large bowl beat eggs, milk, romano cheese, basil, salt and pepper.  Add spaghetti and toss.  Add to skillet and shake pan to evenly distribute mixture.  Using a wooden spoon move the egg around in sections of the pan so more of the egg can cook.  When edges are set use the spoon or rubber spatula to move the egg away from the edge of pan and let more of the uncooked egg hit the pan.  Sprinkle the cheese throughout the eggs.

When eggs are set put a large plate over the frying pan and flip then slide the torta back into the pan so the other side cooks.  Cook for a couple of minutes until eggs are completely set.  (another option is to finish in the oven or under the broiler - be sure your pan is oven/broiler safe).

Sprinkle with basil and prosciutto. 

Prosciutto Crumbles 

Preheat the oven to 350 degrees . Place the prosciutto slices on a  parchment lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool. Crumble in your hands and use for topping bruschetta, salads, pastas etc as you would do with bacon.

Click here for a printable version of this recipe.

Torta di Spaghetti

It's not very often that we have leftover spaghetti but when we do this is a great way to use it up and make it into a new dish.

I served this with a beautiful heirloom tomato bruschetta and swiss chard.  By serving a green veggie or a salad and you have a wonderfully light meal.





Torta di Spaghetti

Adapted from Giada De Laurentiis

Ingredients:

Leftover spaghetti at room temperature (I used leftover pasta with olives and breadcrumbs)
extra virgin olive oil
1 onion, sliced
5 large eggs
splash of milk
1/2 cup of sundried tomatoes packed in oil plus some of the oil
3/4 cup grated romano cheese
3/4 cup cubed or shredded mozzarella
6-8 leaves of basil, chiffonade, reserve some for garnish
salt and pepper, to taste
Prosciutto Crumbles - optional (see recipe below)

Directions:

Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of sundried tomato oil in a large non stick skillet.  Add onions and saute until softened.  Season with salt and pepper.  Add sundried tomatoes.

In a large bowl beat eggs, milk, romano cheese, basil, salt and pepper.  Add spaghetti and toss.  Add to skillet and shake pan to evenly distribute mixture.  Using a wooden spoon move the egg around in sections of the pan so more of the egg can cook.  When edges are set use the spoon or rubber spatula to move the egg away from the edge of pan and let more of the uncooked egg hit the pan.  Sprinkle the cheese throughout the eggs.

When eggs are set put a large plate over the frying pan and flip then slide the torta back into the pan so the other side cooks.  Cook for a couple of minutes until eggs are completely set.  (another option is to finish in the oven or under the broiler - be sure your pan is oven/broiler safe).

Sprinkle with basil and prosciutto. 

Prosciutto Crumbles 

Preheat the oven to 350 degrees . Place the prosciutto slices on a  parchment lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool. Crumble in your hands and use for topping bruschetta, salads, pastas etc as you would do with bacon.

Click here for a printable version of this recipe.

Eggs in Purgatory - Uova in Purgatorio

The summer has come to an end but there are still an abundance of tomatoes left at the farmer's markets or if you're lucky, in your own yard. If you're looking for a unique way to eat them aside from the obvious caprese salad or sauce for pasta, give this a try. Eggs in Purgatory which is a strange way of saying eggs poached in tomato sauce. It sounds weird, I won't lie, but, it is delicious. Eat this on a slice of crusty toasted bread and it is incredibly satisfying. Have a salad on the side if you like and you have a great light meal.

I made this sauce with 10 fresh plum tomatoes but you can make this with a 28 ounce can of crushed tomatoes or the equivalent in diced tomatoes. You can jazz this up by adding olives to the sauce or shredding some fontina cheese on top. I just used my standard, pecorino romano.


Eggs in Purgatory

Serves 4-6 (2 eggs per person)

Ingredients:

4-6 large eggs
1 28 ounce can of crushed tomatoes (diced or fresh plum can be used)
1 onion, diced
3 cloves garlic, minced
1 tsp sugar
salt and pepper
bunch of fresh basil (or 2-3 cubes frozen Dorat)
extra virgin olive oil
1 loaf thick italian bread such as ciabatta or a round loaf
pecorino romano cheese

Directions:

1. Clean tomatoes, remove the core and make an "X" on the opposite side. Blanch tomatoes in boiling water for 3-4 minutes until the skin starts to peel away from the flesh. Drain and chill in ice water until they are cool enough to handle. Skin will easily peel away from the flesh. Use a paring knife to grab the corner of the skin (this is why you make the "X") but you may not even need to use it, just peel it with your fingers. Slice tomatoes in half and with you finger pull out the seeds. Then slice in 4 pieces. If you have a food mill you can put them through the mill to seperate the seeds from the pulp. I got rid of mine and I just use my fingers.

2. Sweat onions in extra virgin olive oil (over low heat) and once they begin to soften add garlic. If using frozen basil add now. Add tomatoes, fresh basil, salt and pepper and cover. Let cook for 10 minutes and then begin breaking up the tomatoes with a wooden spoon or a tomatoe masher. Cover and let cook for another 20-30 minutes. Taste for seasoning and add more salt and pepper. I like to add a teaspoon of sugar for sweetness.



3. Toast 4-6 sliced thick sliced bread. You'll need one slice of bread per egg. While slices are warm rub them with a piece of garlic.


4. Crack eggs into a small bowl (in case you break the yolk or get shells in it) and then add to the sauce, spread the eggs out so they don't touch each other. (The more eggs you make the larger the skillet you will need.) Cover and let cook until whites are set but yolks are still runny.


5. Sprinkle with romano cheese and serve on toast slices.



This is a great recipe to make on fridays during Lent! I know Nanny would have certainly approved!

Nanny with tomatoes from her garden in Brooklyn, New York.

Eggs in Purgatory - Uova in Purgatorio

The summer has come to an end but there are still an abundance of tomatoes left at the farmer's markets or if you're lucky, in your own yard. If you're looking for a unique way to eat them aside from the obvious caprese salad or sauce for pasta, give this a try. Eggs in Purgatory which is a strange way of saying eggs poached in tomato sauce. It sounds weird, I won't lie, but, it is delicious. Eat this on a slice of crusty toasted bread and it is incredibly satisfying. Have a salad on the side if you like and you have a great light meal.

I made this sauce with 10 fresh plum tomatoes but you can make this with a 28 ounce can of crushed tomatoes or the equivalent in diced tomatoes. You can jazz this up by adding olives to the sauce or shredding some fontina cheese on top. I just used my standard, pecorino romano.


Eggs in Purgatory

Serves 4-6 (2 eggs per person)

Ingredients:

4-6 large eggs
1 28 ounce can of crushed tomatoes (diced or fresh plum can be used)
1 onion, diced
3 cloves garlic, minced
1 tsp sugar
salt and pepper
bunch of fresh basil (or 2-3 cubes frozen Dorat)
extra virgin olive oil
1 loaf thick italian bread such as ciabatta or a round loaf
pecorino romano cheese

Directions:

1. Clean tomatoes, remove the core and make an "X" on the opposite side. Blanch tomatoes in boiling water for 3-4 minutes until the skin starts to peel away from the flesh. Drain and chill in ice water until they are cool enough to handle. Skin will easily peel away from the flesh. Use a paring knife to grab the corner of the skin (this is why you make the "X") but you may not even need to use it, just peel it with your fingers. Slice tomatoes in half and with you finger pull out the seeds. Then slice in 4 pieces. If you have a food mill you can put them through the mill to seperate the seeds from the pulp. I got rid of mine and I just use my fingers.

2. Sweat onions in extra virgin olive oil (over low heat) and once they begin to soften add garlic. If using frozen basil add now. Add tomatoes, fresh basil, salt and pepper and cover. Let cook for 10 minutes and then begin breaking up the tomatoes with a wooden spoon or a tomatoe masher. Cover and let cook for another 20-30 minutes. Taste for seasoning and add more salt and pepper. I like to add a teaspoon of sugar for sweetness.



3. Toast 4-6 sliced thick sliced bread. You'll need one slice of bread per egg. While slices are warm rub them with a piece of garlic.


4. Crack eggs into a small bowl (in case you break the yolk or get shells in it) and then add to the sauce, spread the eggs out so they don't touch each other. (The more eggs you make the larger the skillet you will need.) Cover and let cook until whites are set but yolks are still runny.


5. Sprinkle with romano cheese and serve on toast slices.



This is a great recipe to make on fridays during Lent! I know Nanny would have certainly approved!

Nanny with tomatoes from her garden in Brooklyn, New York.

Zucchini and Potato Frittata

A frittata is a great way to use up some veggies that you have in the fridge or even use up some leftovers. It's somewhere between and omelet and a quiche and like both of those things you can fill it with whatever goodies you like. I am a fan of zucchini and potato. It seems like I always have them so I just go with it. You could definitely use artichoke hearts, broccoli, spinach, tomatoes, and basically whatever leftover sauteed veggies you have. This is great for for lunch or a light dinner along with a salad, it's an excellent appetizer and it's just as lovely as a side dish. I've even served this for brunch alongside some lovely sweet french toast.



For me the key to a good frittata is the flip. I know it can be a little scary and if you really are afraid you can finish it in the oven but for me the flip does it. I like the way both sides cook in the pan and it makes it less like a quiche. If I wanted a quiche I'd make a quiche, right? The key to flipping this over is to set yourself up and stay calm. When I'm ready to turn over my quiche I turn off the flame. I don't want to worry about my potholders catching fire and having bigger problems than breaking my frittata. I just like to take precautions. I also like to have a cutting board ready and a plate that is about the same size as your pan or larger, mine actually just fits right into it. So put your plate over the pan, put on your potholders and grab hold of the pan and the plate with both of your hands, be careful not to hit yourself with the handle and flip the pan with the plate over onto your cutting board. Whew! Now, remove the pan, admire the beautiful color on your frittata and then pick up your plate and put the pan on the cutting board. Slide the frittata back into the pan, put the pan back on the stove and turn your gas back on. It's easy and safe this way. I really hope this is clear and I'm thinking I should record myself doing this so you get the full picture. If you have any questions please don't hesitate to comment or email.



I bet you want the recipe after hearing all my blubbering, so here goes.



Zucchini and Potato Frittata

Ingredients:

6 large eggs
spash of milk, cream or water
1 small zucchini, sliced into thin halfmoons or smaller
1 yukon gold potato, sliced same as zucchini
1 small onion, sliced
fresh herbs (basil, parsley, chives - any combo)
shredded cheese (mozzarella, fontina etc.)
romano cheese
salt and pepper
grapeseed oil (or any light oil that has a high smoke point)
Directions:

1. Beat eggs with milk and romano cheese. Set aside. Season with salt and pepper.

2. Saute potato, zucchini and onions (depending on the size of your pan you may want to do this in two batches) in plenty of oil until cooked through (it doesn't need to brown). Season with salt and pepper. Drain excess oil if necessary.

3. Add egg mixture to pan. As eggs begin to cook pull cooked egg away from the side of the pan and let raw egg move into it's place, as if making scrambled eggs. Once eggs start to cook a little add herbs and then cheese.

4. Once the first side is cooked and there are no runny ends and the middle is set, flip over (see method above). Cook for a few minutes until the second side is cooked. Transfer to a plate. Cut like a pie and serve.

Zucchini and Potato Frittata

A frittata is a great way to use up some veggies that you have in the fridge or even use up some leftovers. It's somewhere between and omelet and a quiche and like both of those things you can fill it with whatever goodies you like. I am a fan of zucchini and potato. It seems like I always have them so I just go with it. You could definitely use artichoke hearts, broccoli, spinach, tomatoes, and basically whatever leftover sauteed veggies you have. This is great for for lunch or a light dinner along with a salad, it's an excellent appetizer and it's just as lovely as a side dish. I've even served this for brunch alongside some lovely sweet french toast.



For me the key to a good frittata is the flip. I know it can be a little scary and if you really are afraid you can finish it in the oven but for me the flip does it. I like the way both sides cook in the pan and it makes it less like a quiche. If I wanted a quiche I'd make a quiche, right? The key to flipping this over is to set yourself up and stay calm. When I'm ready to turn over my quiche I turn off the flame. I don't want to worry about my potholders catching fire and having bigger problems than breaking my frittata. I just like to take precautions. I also like to have a cutting board ready and a plate that is about the same size as your pan or larger, mine actually just fits right into it. So put your plate over the pan, put on your potholders and grab hold of the pan and the plate with both of your hands, be careful not to hit yourself with the handle and flip the pan with the plate over onto your cutting board. Whew! Now, remove the pan, admire the beautiful color on your frittata and then pick up your plate and put the pan on the cutting board. Slide the frittata back into the pan, put the pan back on the stove and turn your gas back on. It's easy and safe this way. I really hope this is clear and I'm thinking I should record myself doing this so you get the full picture. If you have any questions please don't hesitate to comment or email.



I bet you want the recipe after hearing all my blubbering, so here goes.



Zucchini and Potato Frittata

Ingredients:

6 large eggs
spash of milk, cream or water
1 small zucchini, sliced into thin halfmoons or smaller
1 yukon gold potato, sliced same as zucchini
1 small onion, sliced
fresh herbs (basil, parsley, chives - any combo)
shredded cheese (mozzarella, fontina etc.)
romano cheese
salt and pepper
grapeseed oil (or any light oil that has a high smoke point)
Directions:

1. Beat eggs with milk and romano cheese. Set aside. Season with salt and pepper.

2. Saute potato, zucchini and onions (depending on the size of your pan you may want to do this in two batches) in plenty of oil until cooked through (it doesn't need to brown). Season with salt and pepper. Drain excess oil if necessary.

3. Add egg mixture to pan. As eggs begin to cook pull cooked egg away from the side of the pan and let raw egg move into it's place, as if making scrambled eggs. Once eggs start to cook a little add herbs and then cheese.

4. Once the first side is cooked and there are no runny ends and the middle is set, flip over (see method above). Cook for a few minutes until the second side is cooked. Transfer to a plate. Cut like a pie and serve.

Spaghetti Carbonara

This picture does not capture the beauty of this dish. It's not just this picture but every picture I have taken and this is the second time I've taken pictures of it for my blog. To solve this little problem you must come to my house so I can show you how to make this and so we can make it together.

I'm going to admit that it took me try after try to truly perfect this recipe. I've always loved it but sometimes it's too wet, sometimes it's too dry, sometimes it's really just eggs and pasta (what I call Poor Man's Carbonara) but this time I got it right. It's just how I like it. Creamy without being too saucy, flavorful but with a balance of flavors, not too yellow, not too white, it's just perfect...for me. Give it a try, play with the measurements and ingredients, find your perfect balance. Let me know how it works out for you.


Spaghetti Carbonara

1 medium onion, diced
6 slices of bacon, diced
1 clove garlic, minced
1/4 cup pinot grigio (usually i use a dry white but I love the sweetness with the bacon and onions)
1/4 chopped fresh parsley
1 lb spaghetti
3 eggs beaten
2 tbsp heavy cream or milk
1/2 cup or more of romano cheese
salt and pepper
extra virgin olive oil

Directions:

1. Bring a large pot of water up to a boil and season generously with kosher salt.

2. While water comes to a boil, cook bacon in large pan and cover with a splatter shield so you don't burn yourself. When bacon is cooked remove with a slotted spoon and drain on paper towels. (At this point completely ignore the pool of grease on the paper towel, it will all be worth it in the end, I promise.)

3. Add a tablespoon of oil to the bacon drippings and saute onion and garlic. Deglaze the pan with wine and use a wooden spoon to pick up the bits of bacon that stuck to the pan. The cooking term for the tasty morsels (if you care) is called "fond". Once most of the liquid has evaporated turn off the heat.

4. Cook pasta in salted boiling water. While pasta cooks, beat eggs, cream and grated cheese in a small bowl and set aside.

5. When pasta is al dente remove with tongs and add to the pan with onions reserving about 1/2 cup of pasta water. Toss in bacon.

6. Slowly add 1/4 cup of hot pasta water to the eggs whisking quickly to temper the eggs to prevent scrambling. Toss with hot pasta, sprinkle with parsley and add if it seems very dry add more of the pasta water but only if you need it. Top with more romano cheese.

Serve immediately!