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.

June 21, 2018

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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 350º 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

The directions [in Cucina Rapida] are clear and simple and the results are delicious. In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises. The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

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