Appetizers
Frittata di Spaghetti al Pomodoro e Basilico
Colagrossi Wines
7755 Bell Road
Windsor, CA 95492
colagrossiwines.com
- RECIPE YEAR: 2017
- RECIPE BY: Diane Dillon
- YIELD: Serves 20
- PAIRS WELL WITH: 2015 Dry Creek Sangiovese
A great way to use leftovers, this frittata is a perfect pairing with any of our Italian varietals.
Ingredients:
- Olive oil, as needed
- 1/2 pound spaghetti
- 1/2 pound ground beef
- 1/4 pound pork sausage
- 1/2 pound mushrooms
- 2 cups tomato sauce
- 3 ripe tomatoes, diced
- 1/2 cup grated Parmesan cheese
- 10 fresh basil leaves, chopped
- 3 eggs
- Salt and freshly ground pepper, to taste
- Buffalo mozzarella, as needed
Directions:
Preheat the oven to 400°F. Coat the wells of a mini muffin pan with olive oil. Bring a pot of water to a boil over high heat. Break the spaghetti into small pieces, add to the boiling water and cook until al dente, about 9 minutes. Drain and set aside. In a large sauté pan over medium-high heat, cook the beef and sausage, stirring occasionally, until browned but not yet cooked through. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender and the beef and sausage are cooked through. In a large bowl, stir together the beef mixture, spaghetti, tomato sauce, diced tomatoes, Parmesan and basil, to taste, reserving some basil for garnish. Crack the eggs into a small bowl, season with salt and plenty of pepper and whisk until blended. Stir the eggs into the spaghetti mixture. Divide the spaghetti mixture among the prepared muffin wells, filling each three-fourths full. Bake for 12 to 15 minutes. Remove from the oven. Top each mini frittata with a small piece of mozzarella and sprinkle with the remaining basil. Serve immediately or at room temperature.
