Frittata with Potato and Prosciutto

Frittata with Potato and Prosciutto

from Giada De Laurentiis' Everyday Italian

Ingredients

• 4 tablespoons olive oil
• 1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
• 1/2 onion, chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 6 large eggs
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan
• 2 ounces sliced prosciutto, coarsely chopped
• 2 tablespoons chopped fresh basil leaves

Directions

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.

Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broiluntil the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into wedges and serve.

Sausage-and-Pepper Skewers

Sausage-and-Pepper Skewers

From Food Network Magazine

Ingredients

• 1 cup couscous
• 2 bell peppers (red and yellow), cut into chunks
• 1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
• 1 large red onion, cut into chunks
• 1 cup cherry tomatoes
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 4 scallions, roughly chopped
• 1 tablespoon white wine vinegar

Directions

Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.

Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.

Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.

Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.

Couscous with Apples and Chives

** No photos available**
Menu:
Grilled Steak
Couscous with Apples and Chives

Couscous with Apples and Chives:
From www.recipezaar.com

Ingredients

• 1/4 cup apple juice
• 1/2 cup peeled and chopped tart apple
• 1/3 cup chopped green onion
• 1/4 cup snipped fresh chives
• 1 tablespoon medium-hot curry powder
• 2 cups uncooked quick couscous
• 2 cups defatted chicken broth
• salt, pepper

Directions

1. Heat apple juice in 2-quart saucepan over medium-high heat.
2. Bring to boil.
3. Stir in apples, green onions, chives and curry powder and cook 1 to 2 minutes, stirring.
4. Add couscous and cook 1 minute.
5. Add broth and bring to boil.
6. Cover and remove from heat.
7. Let stand 10 to 15 minutes or until liquid is absorbed.
8. Fluff with fork.
9. Season to taste with salt and pepper.