Tomato, Onion, Bacon and Asiago Fritatta

Saturday morning was breezy and cool and I felt like making something easy and delicious for breakfast. I hunted around in the fridge and had a few tomatoes, an onion and some Asiago to use up.  This fritatta came out great! A little cheesy, a little crunchy from the bacon, and super tasty.

 

Tomato, Onion, Bacon and Asiago Fritatta

Ingredients:

  • 10 eggs, beaten
  • 5 strips bacon, cooked to desired crunchyness
  • 1 large tomato, diced, seeds removed
  • 1/2 small yellow onion, diced
  • 1 clove garlic, minced
  • 1 heaping cup freshly-grated Asiago cheese
  • salt & pepper to taste
  • green onions for garnish

Instructions:

  1. Preheat oven to 400 f.
  2. Cook the bacon in a pan over medium heat to desired crunchyness. Remove bacon and place on paper towels to drain.  Leave fat in the pan and add the onion and garlic. Sautee until soft. Add the tomatoes and bacon and then pour the eggs over everything in the pan. Allow it to cook, occasionally running a spatula around the outer rim to prevent sticking. 
  3. When eggs are almost completely cooked through place the pan in the oven until eggs are cooked through.
  4. Sprinkle the cheese on top and put back into the oven for a minute or 2 until cheese is melted.
  5. Remove from the oven, sprinkle with green onions, cut and serve.

Sparksfromthekitchen.com original

Puff Pastry Bites with Asiago, Parmesan, Shallots, Scallions and Pancetta

So a while ago Cooking Light Magazine had a section about appetizers using puff pastry sheets and they were great!! They have onion, potato, bell pepper etc…but I wanted something original and different this time. I came up with this basically by putting many of my favorite flavors onto a bite of puff pastry. The tangy, nutty cheeses, the carmelized shallots and scallions and the crispy pancetta create many flavor and texture levels. I brought these to my Mom’s Labor Day party and they were great!!

Puff Pastry Bites with Asiago, Parmesan, Shallots, Scallions and Pancetta

Ingredients:

  • 1 sheet puff pastry, thawed
  • 1/3 lb pancetta, cut the short way across into 1/3 inch strips
  • 2 shallots, sliced thin
  • 2 scallions, white and bright green parts only, sliced thin
  • 3 cloves garlic, finely diced
  • 1/2 cup finely grated parmesan (do not use pre-shredded)
  • 1/2 cup finely grated asiago
  • flour for dusting

Instructions:

  1. Preheat oven to 400. Cover a large cookie sheet with parchment paper and set aside. On a large board dusted with flour roll out puff pastry sheet to a square. Cut across the sheet 5 times from top to bottom and then 5 times from right to left to make 25 small squares. Place squares on the cookie sheet and put in the fridge while you prepare the other ingredients.
  2. In a large skillet cook the pancetta over medium heat until crispy. Reduce heat to low-med and remove the pancetta with a spider to keep the fat in the pan (or a slotted spoon but keep as much fat in the pan as possible) and set aside on paper towels. Add the shallot, garlic and scallion to the pan and cook, stirring frequently, until carmelized. Set aside. Add the 2 cheeses to a plate and mix to combine.
  3. Remove cookie sheet from fridge and prick each square with a fork so that the pastry doesn’t puff too much in the oven.  Cook in the oven for 10 minutes (the pastry should not be completely cooked at this point). On each square spred a small amount of the cheese mix, top with a bit of the scallion/shallot mix and then top with a bit of pancetta. There should be an even amount of all on each square.
  4. Return the squares to the oven and bake for another 5-7 minutes or until corners of pastry are golden.
  5. Remove and serve warm or at room temp.

Sparksfromthekitchen.com original.

Chicken Rollatini with Zucchini, Mozzarella and Pecorino Romano

 

I’ve made this dish a few times now and love it! The outside of the Rollatini is crispy, the inside creamy and tasty and the chicken comes out perfect every time! It’s important to buy super thin cutlets for this as they’re easier to roll, skush out less of the filling and lay more evenly in the pan. Do not use pre-shredded cheese here. Go and get yourself a nice wedge of Pecorino Romano. The recipe calls for part-skim mozzarella but you can certainly replace it with a gorgeous hand-made fresh mozzarella as well.

Image

Chicken Rollatini with Zucchini, Mozzarella and Pecorino Romano

Ingredients:

  • 1 tsp olive oil
  • 5 cloves garlic, chopped
  • 1 1/2 cups (1 medium) zucchini, shredded
  • 1/3 cup + 2 tbsp Pecornino Romano cheese (or parmesan)
  • 3 oz part skim shredded mozzarella
  • salt and pepper to taste
  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • non-stick cooking spray 

Directions:

  1. Preheat oven to 450°.
  2. Wash cutlets and pat dry, season with salt and pepper and set aside.
  3. Place a large skillet over med-high heat. When hot add oil and saute garlic until golden-about a minute. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
  4. Lightly spray a baking dish with non-stick spray.
  5. Combine breadcrumbs and grated cheese in one flat, wide bowl. In a second flat, wide bowl combine olive oil, lemon juice.
  6. Lay one cutlet down on and spread 3 tbsp of zucchini mixture on top. Roll it up and roll it in the same direction first through the lemon juice and olive oil then through the bread crumbs. (It’s important to roll it in the same direction so that the seam stays together.)  Then place the roll seam side down (no toothpicks needed) in the prepared baking dish. Repeat with all chicken. 
  7. When finished, lightly spray with oil spray.
  8. Bake 25 – 30 minutes. Serve immediately.

Prep time: 10 minutes. Total time: 40 minutes.

Slightly adapted from SkinnyTaste

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