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September 17, 2014
 
 
Gadget of the Week
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Pasta Claw!

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Recipe of the Week
Baked Spaghetti Frittata with Broccoli Rabe and Smoked Mozzarella from "The Italian Vegetable Cookbook" by Michele Scicolone
 
Ingredients:
  • Salt
  • 1 pound broccoli rabe, trimmed
  • 12 ounces spaghetti
  • 6 large eggs
  • 3/4 cup freshly grated Pecorino Romano
  • freshly ground pepper
  • 8 ounces smoked mozzarella or smoked scamorza, thinly sliced

Serves 6-8
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Directions:

Preheat oven to 350.  Bring a large pot of salted water to a boil.  Oil a shallow 2-quart baking dish.
Add the broccoli rabe to the boiling water and cook for 5-8 minutes, until almost tender.  Remove with a strainer; leave the water boiling.  Let the broccoli rabe cool slightly, then chop it into bite-size pieces.
Add the pasta to the boiling water, stir well, and cook, stirring often, until almost but not quite al dente.  Drain.
Meanwhile, in a large bowl, beat the eggs with 1/2 cup of the grated cheese, a pinch of salt, and pepper to taste.   Add the remaining pasta.  Sprinkle with the remaining 1/4 cup grated cheese.
Pour half of the mixture into the baking dish.  Place the mozzarella on top.  Add the remaining pasta.  Sprinkle with the remaining 1/4 cup grated cheese.
Bake for 25-30 minutes, or until the eggs are just set and the top is lightly browned.  Serve hot or at room temperature, cut into wedges or squares.


 
Fresh out of the box
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Kyocera Ceramic Non-stick fry pan

8", 10", 12"

 
Food for Thought
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Stonewall Kitchen Maple Bacon Onion Jam





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Keys to the Kitchen

155 Port Road
Kennebunk, ME 04043
(207) 967-4904
http://www.keystothekitchen.com

Store Hours
Tues- Sat: 10:00 am - 4:30 pm
Some Sundays