APPETIZERS & SNACKS, MAIN DISH
SAUSAGE OR MUSHROOM AND VEGETABLE FRITTATA
Frittatas are wonderful to have on hand in the refrigerator. If you have late arrivals or guests staggering in for the holidays at all times of the day, simply slice and heat as needed. Serve with bread ans salad for a complete meal, or alone as a late-night snack for a hungry teenager.
2 c. (or a little more) leftover meat mixture from the Farfelle con Salsicce e Piselli (pick out the pasta, and save for a pasta Caesar salad)
8 eggs
1/2 tsp. salt
4 turns of the pepper mill
2 tsp. extra virgin olive oil
Whisk eggs, and stir in the meat, salt and pepper. Heat oil in a pan with an ovenproof handle; add egg mixture to the hot pan; and over high heat on the stovetop, stir briskly for 20-30 seconds. Finish in a hot 325 degree oven until just set through (approximately 10 minutes). Cut into wedges and serve on plat with sliced tomato and basil leaves (in season) or sliced red bell pepper rings. Lightly sprinkle the fresh vegetables with salt and pepper, and lightly drizzle with extra virgin olive oil and balsamic vinegar.
For vegans and vegetarians: Mushroom and Vegetable Pie
Since vegans don't consume any food that is an animal byproduct, such as butter, milk and eggs, if you have vegans in your group, the frittata won't work. Instead, place 2 or more cups of leftover mushroom and vegetable mixture (without the pasta) in an 8-inch-square baking dish - or smaller loaf pan if you have less than 2 cups of mix. Spread mashed root vegetables (which you could prepare ahead of time), and bake in a 350 degree oven for 20 minutes or until hot throughout. One rutabaga, one small butternut squash and two russet potatoes are my favorite root vegetable combination, boiled and mashed with some of the cooking liquid. Season to tast with salt and pepper.
Courtesy November-December issue of GRAND, "Home (and hungry!) for the holidays" by Fran Weber Teall
Visit Fran's website for recipes and products at www.centervillefarms.com
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