Frittata di Giorno
Posted on January 6, 2008
What probably looks to you like a decent penne rigate con salsiccia fresca is actually the jumping off point for a Sunday afternoon repast. I sliced cooked Italian sausages, diced a bit of prosciutto, chopped some parsley and sauteed it all up with sliced onions and garlic. Easy. Then I threw in some leftover penne rigate. Tossed. Added red wine, salt and pepper. Reduced. After evening out the ingredients in the skillet, I covered the mess with beaten eggs…
…and large-shred Gouda, diced tomato and more parsley…
I baked it at 400 degrees Fahrenheit. Sliced. Ate.
» Filed Under food and drink
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