Penne Frittata With Basil And Ricotta Recipes
POTATO-BASIL FRITTATA
A frittata is great for a hearty breakfast or an easy winter lunch with a green salad, and the variations are endless. Frittatas are so much easier than making individual omelets because you can prepare the egg mixture a few hours ahead of time. Before guests arrive, all you have to do is saute the potatoes, then pour on the eggs and bake. A great lunch for everyone and no stress for the hostess!
Provided by Ina Garten
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and saute them for 10 to 15 minutes, until lightly browned and cooked through, turning often. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture.
- Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.
POTATO BASIL FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F.
- Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
- Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
PENNE WITH LEMON, RICOTTA AND BASIL
Make and share this Penne With Lemon, Ricotta and Basil recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
- In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
- Moisten with some of the reserved pasta water to make a sauce-like consistency.
- Season to taste with salt and pepper.
- Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.
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