The Menu
Frittata with Mint and Pancetta (Frittata con Menta e Pancetta)
Spinach and Mushroom Salad (Insalata con Spinaci e Funghi)
Apple Crostata with Almond Cinnamon Topping (Crostata di Mele con Crosta di Mandorle e Cannella)
The Recipes
Frittata with Mint and Pancetta
(Frittata con Menta e Pancetta)
Serves 6.
http:/ /www.cookiesfromitaly.com/recipes/frittata_mint_pancetta.htm
1 and 1/2 tablespoons extra virgin olive oil
6 ounces pancetta cut into 1/4-inch pieces (about 1 and 1/2 cups)
1 and 1/2 cups chopped red onion
12 large eggs
1/4 cup cold water
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup plus 2 tablespoons chopped fresh mint
Heat olive oil in large nonstick broiler proof skillet over medium heat. Add pancetta and onion and saute until onion is soft, about 10 minutes.
Preheat broiler.
Whisk eggs, 1/4 cup water, salt and pepper in medium bowl to blend. Pour eggs into skillet with onion and pancetta. Stir 1 minute. Add 1/2 cup chopped mint; stir 30 seconds. Reduce heat to low and cook without stirring until almost set, about 10 minutes.
Broil frittata just until firm, about 1 minute.
Using spatula as aid, transfer frittata to serving platter. Sprinkle with remaining 2 tablespoons chopped mint. Cut frittata into wedges and serve.
Spinach and Mushroom Salad
(Insalata con Spinaci e Funghi)
Serves 8.
http://www.c ookiesfromitaly.com/recipes/insalata_spinaci.htm
8 thick slices pancetta
8 cups baby spinach, cleaned
16 ounces white mushrooms, cleaned and thinly sliced
Salt and freshly ground pepper
1/2 cup extra virgin olive oil
4 tablespoons red wine vinegar
Preheat oven to 350ºF.
Place the pancetta on a baking sheet lined with parchment paper, and bake for 15 minutes, or until it's golden and crispy.
Meanwhile, place the spinach in a large salad bowl, and add the mushrooms. Season with salt and pepper, and toss.
In a separate bowl, whisk the olive oil and vinegar until emulsified. Season with salt and pepper, add it to the salad, and toss.
Remove the pancetta from the oven, and cut it into large pieces. Serve the salad topped with the warm pancetta.
Apple Crostata with Almond Cinnamon Topping
(Crostata di Mele con Crosta di Mandorle e Cannella)
Makes 8 servings.
http://www.cookiesfromitaly.com/recipes/apple_crostata_almond_cinnamon _topping.htm
For the Crust:
1 cup all purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3 tablespoons (or more) ice water
For the Crumb Topping:
2/3 cup all purpose flour
6 tablespoons (packed) golden brown sugar
2 tablespoons yellow cornmeal
1 and 1/4 teaspoons ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
2/3 cup blanched slivered almonds
For the Filling:
7 tablespoons sugar, divided
1 vanilla bean, split lengthwise
4 large apples (2 to 2 and 1/4 pounds total), peeled, halved, sliced 1/4-inch thick
3 tablespoons unsalted butter, melted, divided
Prepare the Crust:
Mix flour, sugar, and salt in medium bowl. Add butter. Cut in with back of fork until butter is reduced to oatmeal-size flakes. Add 3 tablespoons ice water.
Toss until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
Prepare the Topping:
Mix flour, brown sugar, cornmeal, cinnamon, and salt in bowl. Add butter. Blend with back of fork until moist clumps form. Mix in almonds.
Prepare the Filling:
Set rack at lowest position in oven and preheat to 400ºF.
Place 6 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean; stir to blend well. Mix in apples. Add 2 tablespoons melted butter and toss to coat.
Roll out dough on floured sheet of parchment paper to 13 and 1/2-inch round.
Arrange apple filling in center, mounding slightly and leaving 2-inch plain border.
Gently fold dough border over edge of filling, pleating loosely and pinching any cracks to seal. Brush dough border with remaining 1 tablespoon melted butter and sprinkle with remaining 1 tablespoon sugar. Sprinkle topping over exposed apple filling.
Slide rimless baking sheet under parchment and crostata and place in oven.
Bake until crust is crisp and apples are tender, turning baking sheet after 20 minutes, about 40 minutes total.
Run knife under crostata to loosen from paper. Cool crostata completely on paper on baking sheet.
Frittata with Mint and Pancetta (Frittata con Menta e Pancetta)
Spinach and Mushroom Salad (Insalata con Spinaci e Funghi)
Apple Crostata with Almond Cinnamon Topping (Crostata di Mele con Crosta di Mandorle e Cannella)
The Recipes
Frittata with Mint and Pancetta
(Frittata con Menta e Pancetta)
Serves 6.
http:/ /www.cookiesfromitaly.com/recipes/frittata_mint_pancetta.htm
1 and 1/2 tablespoons extra virgin olive oil
6 ounces pancetta cut into 1/4-inch pieces (about 1 and 1/2 cups)
1 and 1/2 cups chopped red onion
12 large eggs
1/4 cup cold water
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup plus 2 tablespoons chopped fresh mint
Heat olive oil in large nonstick broiler proof skillet over medium heat. Add pancetta and onion and saute until onion is soft, about 10 minutes.
Preheat broiler.
Whisk eggs, 1/4 cup water, salt and pepper in medium bowl to blend. Pour eggs into skillet with onion and pancetta. Stir 1 minute. Add 1/2 cup chopped mint; stir 30 seconds. Reduce heat to low and cook without stirring until almost set, about 10 minutes.
Broil frittata just until firm, about 1 minute.
Using spatula as aid, transfer frittata to serving platter. Sprinkle with remaining 2 tablespoons chopped mint. Cut frittata into wedges and serve.
Spinach and Mushroom Salad
(Insalata con Spinaci e Funghi)
Serves 8.
http://www.c ookiesfromitaly.com/recipes/insalata_spinaci.htm
8 thick slices pancetta
8 cups baby spinach, cleaned
16 ounces white mushrooms, cleaned and thinly sliced
Salt and freshly ground pepper
1/2 cup extra virgin olive oil
4 tablespoons red wine vinegar
Preheat oven to 350ºF.
Place the pancetta on a baking sheet lined with parchment paper, and bake for 15 minutes, or until it's golden and crispy.
Meanwhile, place the spinach in a large salad bowl, and add the mushrooms. Season with salt and pepper, and toss.
In a separate bowl, whisk the olive oil and vinegar until emulsified. Season with salt and pepper, add it to the salad, and toss.
Remove the pancetta from the oven, and cut it into large pieces. Serve the salad topped with the warm pancetta.
Apple Crostata with Almond Cinnamon Topping
(Crostata di Mele con Crosta di Mandorle e Cannella)
Makes 8 servings.
http://www.cookiesfromitaly.com/recipes/apple_crostata_almond_cinnamon _topping.htm
For the Crust:
1 cup all purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3 tablespoons (or more) ice water
For the Crumb Topping:
2/3 cup all purpose flour
6 tablespoons (packed) golden brown sugar
2 tablespoons yellow cornmeal
1 and 1/4 teaspoons ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
2/3 cup blanched slivered almonds
For the Filling:
7 tablespoons sugar, divided
1 vanilla bean, split lengthwise
4 large apples (2 to 2 and 1/4 pounds total), peeled, halved, sliced 1/4-inch thick
3 tablespoons unsalted butter, melted, divided
Prepare the Crust:
Mix flour, sugar, and salt in medium bowl. Add butter. Cut in with back of fork until butter is reduced to oatmeal-size flakes. Add 3 tablespoons ice water.
Toss until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
Prepare the Topping:
Mix flour, brown sugar, cornmeal, cinnamon, and salt in bowl. Add butter. Blend with back of fork until moist clumps form. Mix in almonds.
Prepare the Filling:
Set rack at lowest position in oven and preheat to 400ºF.
Place 6 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean; stir to blend well. Mix in apples. Add 2 tablespoons melted butter and toss to coat.
Roll out dough on floured sheet of parchment paper to 13 and 1/2-inch round.
Arrange apple filling in center, mounding slightly and leaving 2-inch plain border.
Gently fold dough border over edge of filling, pleating loosely and pinching any cracks to seal. Brush dough border with remaining 1 tablespoon melted butter and sprinkle with remaining 1 tablespoon sugar. Sprinkle topping over exposed apple filling.
Slide rimless baking sheet under parchment and crostata and place in oven.
Bake until crust is crisp and apples are tender, turning baking sheet after 20 minutes, about 40 minutes total.
Run knife under crostata to loosen from paper. Cool crostata completely on paper on baking sheet.
