| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
St. Louis |
St. louis p, Post1 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Thin asparagus |
|
|
Salt |
| 6 |
lg |
Chicken eggs or 4 goose eggs |
|
|
Freshly ground black pepper |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter |
| 8 |
|
Green onions including 2/3 of green parts; thinly sliced |
| 2 |
c |
Leftover cooked capellini; see * Note |
| 1/4 |
c |
Chopped fresh Italian parsley -; (packed) |
| 1/2 |
c |
Freshly grated Parmigiano-Reggiano cheese |
INSTRUCTIONS
* Note: If starting with uncooked capellini, cook 3 ounces according
to package directions until al dente. Drain well and run under cold
water until completely cooled. Drain again.
Snap off and discard tough ends of asparagus. Cut stalks into 1/2-inch
pieces. In a medium saucepan filled with boiling salted water, blanch
asparagus just until it turns bright green, about 2 minutes. Drain
asparagus; refresh under cold water. Drain thoroughly. Preheat oven
to 475 degrees. With a fork, beat eggs well; season with salt and
pepper. Set aside. In a large, ovenproof nonstick or well-seasoned
cast-iron skillet, heat oil and butter together over medium heat. Add
green onions and cook, stirring, until wilted, about 2 minutes.
Reduce heat to low; add asparagus. Cover skillet and cook until
asparagus is tender, about 10 minutes. Season with salt and pepper.
Add capellini and chopped parsley to skillet; toss well with
asparagus. Spread pasta mixture evenly in skillet; slowly pour egg
mixture over pasta mixture. The eggs should completely cover the
pasta. Increase heat to medium, cover the skillet, and let the
frittata cook, without stirring, until it begins to form a crust
underneath, 2 to 3 minutes. Sprinkle grated cheese over frittata,
transfer skillet to the oven, and bake, uncovered, until firm and the
eggs are completely cooked in the center, 5 to 7 minutes. Remove from
oven; let stand for about 5 minutes, then serve. Yields 6 servings.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 The recipe comes
from "Lidia's Italian Table," by Lidia Matticchio Bastianich (William
Morrow, 1998)
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”