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: