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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Artichoke Frittata with Crispy Pecorino

    Lobo
    Lobo
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    Join date : 2013-01-12

    Artichoke Frittata with Crispy Pecorino Empty Artichoke Frittata with Crispy Pecorino

    Post by Lobo Thu 25 Feb 2016, 12:34 am

    Artichoke Frittata with Crispy Pecorino Img9l
    Artichoke Frittata with Crispy Pecorino
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    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Servings: 6
    This frittata is topped with crispy shards of pecorino romano cheese, creating an appealing contrast to the tender eggs.






    • 193

    Ingredients:


    • 2 oz. grated pecorino romano cheese 
    • 2 Tbs. finely chopped fresh flat-leaf parsley 
    • 6 oz. pancetta, cut into 1/2-inch dice 
    • 2 Tbs. extra-virgin olive oil 
    • 1 cup diced red onion 
    • 1 can (13.75 oz.) artichoke hearts, drained and roughly chopped 
    • 1 tsp. minced garlic 
    • 4 oz. baby spinach 
    • 6 oz. fresh mozzarella cheese, cut into 1/2-inch dice 
    • 8 eggs, lightly beaten 
    • Kosher salt and freshly ground pepper, to taste 
    • Lemon wedges for serving 

    Directions:

    Warm the shallow half of a frittata pan over medium-high heat. Scatter the pecorino romano in the pan in an even layer and cook until golden and crisp underneath, about 2 minutes. Turn the cheese over and cook until golden on the other side, about 2 minutes more. Crumble the cheese into large shards and place in a small bowl. Stir in the parsley. Set aside.

    Warm the deep half of the frittata pan over medium-high heat. Cook the pancetta, stirring occasionally, until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate. Wipe out the pan with paper towels.

    In the deep pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the artichokes and cook, stirring occasionally, for 2 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the spinach and cook, stirring occasionally, until wilted, 3 to 4 minutes. Transfer to a bowl and add the pancetta and mozzarella. Stir in the eggs and season with salt and pepper.

    In the deep pan over medium heat, warm 2 tsp. of the olive oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.

    
Meanwhile, in the shallow pan over medium heat, warm the remaining 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 8 to 9 minutes.

    Carefully slide the frittata onto a plate. Sprinkle with the pecorino mixture and serve with lemon wedges. Serves 6.

    Williams-Sonoma Kitchen.

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