Recipe: (Italy) Frittata of Saffron Fettuccine and Smoked Salmon

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

October 28, 2021

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Frittata of Saffron Fettuccine and Smoked Salmon
Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy and Quick

Although this frittata requires leftover pasta in pink sauce, you might just make that dish in order to make this. This is a mid-morning or brunch delight but also works very well as a passed antipasto.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 35 minutes

Extra-virgin olive oil for greasing

2 cups leftover cooked Fettuccine in Pink Sauce (see link below)

5 large eggs

Pinch of saffron, crumbed

Salt to taste

2 ounces smoked salmon

1. Preheat the oven to 350 degrees F.

2. Grease a 9-inch baking casserole or pan liberally with olive oil. Spread the leftover fettuccine on the bottom. In a bowl, beat the eggs with the saffron and salt then pour over the fettuccine. Bake until a skewer pushed into the center comes out clean and the eggs are firm, 25 minutes. Let cool, then cut into squares and place a small piece of smoked salmon on top of each square. Serve at room temperature.

Variation:

Note:

Posted: 02/02/2009

Needed Recipes:

Fettuccine with Pink Sauce

Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.” In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions .... No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit

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