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Linguine and Prosciutto Frittatas Recipe

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This recipe for Linguine and Prosciutto Frittatas, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Saturday, January 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. linguine
7 large eggs
1/2 c. milk
1/4 c. heavy cream
1/2 c. mascarpone cheese
6 oz. diced prosciutto
5 oz. smoked mozzarella cheese, diced (1 cup diced) [can be replaced w/equal amount mozzarella)
1/2 c. freshly grated Asiago cheese
1/4 c. finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 tsp. salt
3/4 tsp. freshly ground black pepper
1/8 tsp. freshly grated nutmeg

Directions:
Directions:
Break pasta into smaller pieces and cook in large pot of salted, boiling water until tender, but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.

Preheat the oven to 375. Grease a 12-cup muffin tin.

In a blender, combine the eggs, milk, cream and mascarpone. Blend until well combined. Transfer the mixture to a large bowl and add the cut pasta, prosciutto, mozzarella, Asiago, parsley, garlic, salt, pepper and nutmeg. Stir until the ingredients are combined.

Fill each muffin cup with about 1/3 cup of mixture; both pasta and liquid should fill the cup almost to the top. Bake until firm and cooked through, 30 to 35 minutes. Let the frittatas cool for 3 minutes before removing from the tin.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe courtesy of Giada De Laurentiis "Giada's Kitchen -- New Italian Favorites". Great for brunch!

 

 

 

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