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Spicy Spinach & Sausage Frittata Affogato

Spicy Spinach & Sausage Frittata Affogato


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For the cook who loves breakfast for dinner.

Ingredients

Spicy Spinach & Sausage Frittata Affogato

  • 2 tablespoons unsalted butter
  • ½ pound loose sweet italian sausage (or removed from two standard links)
  • 5 packed cups baby spinach (5 ounces)
  • ½ cup plus 2 tablespoons finely grated parmesan cheese (1 3/4 ounces)
  • Kosher salt, freshly ground pepper
  • One 24 oz. jar Rao’s Homemade Arrabbiata sauce
  • 4 ounces low-moisture mozzarella cheese, thinly sliced
  • ¼ cup loosely packed basil leaves, torn if large

Recipe Preparation

Instructions

  • Preheat the oven to broil with a rack in the upper third. Melt the butter in a 10-inch nonstick ovenproof skillet over medium-high. Add the sausage and break up meat into small pieces with a wooden spoon then spread out in the pan to create a single layer. Cook, undisturbed, until the bottom side is browned and crisp, about 3 minutes. Break up meat again and turn over pieces. Cook until the other side is browned and crisp and meat is cooked through, about 3 more minutes.

    Increase the heat to high and add the spinach. Cook, tossing with tongs, until the spinach is wilted and all the liquid has evaporated, about 3 minutes.

    Meanwhile, using a fork, beat the eggs with the milk until well combined. Beat in ½ cup of parmesan, 1/2 teaspoon salt, and ¼ teaspoon pepper.

    Pour egg mixture into skillet; cook over medium-high, slowly stirring with a spatula, scraping the bottoms and sides, to create large curds, until eggs are wet on top but otherwise set throughout, 2 to 3 minutes.

    Transfer to oven; broil until puffed and browning in spots and eggs are just set, about 3 minutes.

    Remove from the oven and spread Rao’s Homemade Arrabbiata sauce over the top of the cooked frittata. Arrange the mozzarella over the sauce. Return to the oven and broil until sauce is hot and cheese is golden and bubbly, 4 to 5 minutes.

    Top with remaining 2 tablespoons of parmesan and basil leaves. Let stand 5 minutes before slicing.

Recipe by Rao’s Homemade®Reviews SectionThis is delicious!!! I've made it several times and it's a huge hit. This recipe is so easy and versatile. It's now my go-to Friday night dinner instead of pizza. Dinner, breakfast, brunch, DELICIOUS!!!The last time I made it I only had 10 eggs, and it turned out just fine. I also cut back on the sauce a bit. I don't eat pork but found a delicious chicken sausage substitute.AnonymousNashville, TN09/12/19This is delicious. I baked the frittata to set the eggs, and broiled it after adding about 3/4 of the jar of sauce and the mozzarella. I’ll definitely make this again.Maggie945Alamo CA05/31/19

Spicy Spinach & Sausage Frittata Affogato - Recipes

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Spinach with bacon (Spinaci con pancetta)

From Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Side dish Italian American
  • Ingredients: garlic pancetta spinach

Swiss chard and potatoes (Bietole con patate)

From Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Side dish Italian American Vegetarian
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‘Facilitating’ a blogger soiree …

Central to that learning curve is that realising while the website itself remains the key element of what Consider The Sauce is about, there is a lot more to being a (hopefully) successful food blogger and running a successful food blog.

Along the way, I have sometimes attempted to tap into the wealth of experience and wisdom of blogging pioneers.

But as previously noted, more often than not I find doing so a particularly tiresome exercise, no matter how much I would like some or a lot of that good stuff to rub off on me.

The problem seems to be that no matter where a famed blogger starts his or her journey – be it as a specialist in stamp collecting or vintage horse shoes or whatever – once they become successful, what drives them on is the process itself. And that can be mighty boring, no matter how righteous the advice is.

So I am very grateful to Cheryl Lin of the blog BusinessChic for an excellent tip – the book microDOMINATION by PR warrior Trevor Young.

I’m only halfway through it. And, yes, it does have its fair share of self-help-style feelgood stories.

But it’s reverberating with me in many ways.

It’s been a pleasant surprise to discover that several of the initiatives taken – or at least attempted – by Consider The Sauce are very much part of Young’s broader aim of how to become what he calls a “micro maven” and using a blog to create a personal “brand”.

For example:

  • Not passively accepting that friends and fellow bloggers who leave comments on CTS must remain mere electronic cyber buddies, and seeking instead to meet face to face and see what happens from there.
  • Running, in conjunction with Ms Baklover and her Footscray Food Blog, a picnic late last year. The repeat event, coming this spring, will likewise be part and parcel of the broader picture of running a food blog. As will a special event, yet to be announced, that will be part of the picnic.
  • I have also learned that doing an occasional post about topics such as moving house or a bingle with a neighbour’s car is not only perfectly fine but helps give context to the ongoing CTS narrative.
  • A soon-to-be-announced CTS benefit/fundraiser being organised with wonderful and generous support from a local business and the funds raised from which will go to a very fine local organisation.

Another such event in the life of CTS occurred this week with a gathering of bloggers and a non-blogging likely lad at a Port Melbourne restaurant.

With CTS having already written about Third Wave Cafe twice, Greg from that establishment had contacted me.

His problem and challenge was that his business was in the process of transforming and extending itself from a place highly regarded for its lunchtime fare, including Russian specialties and fine coffee, to one offering American-style BBQ at night.

He and his team had invested considerable time and money into the project, and were eager to get the word out and help broaden and correct pre-conceptions in the wider community about what Third Wave Cafe has to offer.

Could I help?

And so, on the basis that Bennie and I enjoyed the food being offered – and boy oh boy, did we ever – Greg and I shook hands on a project that would see me organise a list of food bloggers and then invite them to try out the Third Wave BBQ goodies for themselves on the simple understanding they would write a story about their experiences.

Greg fully understood that neither he nor I would have any say whatsoever in what the invitees subsequently wrote.

And, yes, I would be paid what both Greg and I agreed, easily and quickly, was a fair amount for my efforts.

The list I configured was a mixture of firm and very good friends, bloggers with whom I had had at least some personal contact and others for whom I had high regard.

In all cases, the people involved were of what I considered to be of the highest integrity – no “floggers” or egomaniacs allowed or wanted!

In the end, about half of the invitees responded in a positive fashion, and the table of five – including myself – turned out to be just the right size for a superbly enjoyable evening.

Those who attended were: Nat Stockley, a non-blogger (so far …) widely known for his entertaining and excellent reviews on Urbanspoon Eve from Conversation With Jenny Catty from Fresh Bread and Bryan from Let’s Get Fat Together.

This gang had a quite varied amount of previous experience with this style of food, but everyone seemed to enjoy their meals, which like that of Bennie and myself were a broad sampling of the Third Wave Cafe BBQ line-up.

As the meal wound down, Greg emerged from the kitchen to see how we’d gone and tell us about how his Russian-menu cafe had taken such a bold and surprising leap into new territory.

Rather delightfully, for two of the participants this was a debut occasion to be sharing a table with full-on likeminded souls and in a situation in which EVERYONE involved was using a camera.

There was much telling of tales and swapping of notes much laughter, too.

On that basis alone, I am happy to judge the night a success.

Of course, I suspect that will mean very little to Greg and his team, for whom this was a straight-out business proposition.

But then again, who knows where such connections may lead? That, too, is part of blogging.

I gave some serious thought to the ethical ramifications of accepting paid work of this type from a restaurant.

And I’m sure there are those for whom taking this step will forever have tainted me in some way.

But I’m entirely comfortable with the whole process.

Greg had a need that I met with honest endeavour. The dinner invitees didn’t seem to think it off or otherwise noteworthy that I was getting paid for pulling it all together.

Or not so they told me, anyway. Indeed and instead, they seemed more than happy to be involved.

However, this event was the result of a confluence of several particular circumstances – so I’d be surprised if similar projects eventuated in the future.

Another topic covered in Trevor Young’s book microDOMINATION is the importance for bloggers of complete transparency at all times – which, of course, is one of the reasons for writing this post!

You can read Catty’s review here and Eve’s review here.


Watch the video: Spicy Spinach Frittata recipe (May 2022).