Basilicata Frittata

Basilicata Frittata

I had some leftover fresh horse radish from the Basilicata Style Pasta, so I used it for a frittata.
Basilicata Frittata
Ingredients:
  • About 12 oz./2 cups of potatoes, peeled, boiled and mashed
  • 8 eggs
  • 3 oz. grated Parmigiana cheese
  • 3 oz. grated fresh horseradish or more to taste
  • ¼ cup chopped parsley
  • Salt and pepper to taste
  • Enough olive oil for frying
Beat the eggs in a large bowl. Add the cheese, horse radish, parsley, and seasoning. Mix in the mashed potatoes and blend until you have a fairly smooth mixture. Don’t worry about a few little lumps. If you made the mashed potatoes fresh, make sure they cool off before you mix them so they don’t cook the eggs.

Basilicata Frittata

Basilicata Frittata

Heat the oil in an oven proof 10 inch pan, pour in the egg mixture and cook on medium heat for about 5 minutes. Once the eggs begin to set, place the pan under your broiler for another 5 minutes to cook and brown the top of the frittata.Basilicata Frittata
 

Basilicata Frittata

Slice and serve either hot or at room temperature.

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Basilicata Style Pasta

Basilicata Style Pasta

If you’ve been following my blog you’ll know that I encourage you to not limit yourself to using just grated Parmigiana or Loccatelli type cheese on your pasta. For this recipe it’s grated fresh horse radish. The use of ground walnuts and breadcrumbs in the sauce and a good sprinkle of grated horse radish is typical of Basilicata, where my paternal grandparents are from. Fresh horse radish is common in Basilicata but not so much in New York expect around Passover. It’s the bitter herb in the Seder meal that represents the bitterness of slavery.Basilicata Style Pasta

Basilicata Style PastaIngredients:
  • ¼ cup olive oil
  • 1 finely chopped onion
  • Salt, black pepper & red pepper to taste
  • 1 tbsp. tomato paste
  • 1 28oz. can of crushed tomatoes
  • ½ cup finely chopped walnuts
  • ½ cup toasted breadcrumbs
  • 1 lb. short pasta – fusilli, gameli, rotini, cavatappi,
  • Fresh horse radish
Start a pot of salted water for the pasta and lay out your ingredients.Basilicata Style Pasta
Basilicata Style PastaHeat the oil in a large pot and cook the onions on medium low. Add one tablespoon of tomato paste, salt, black, and red pepper. Cook low and slow until the onions are soft and translucent – don’t brown. The onions add a little sweetness to the sauce which is a nice counterpoint to the horse radish.

Basilicata Style PastaAdd the tomatoes and simmer for 30 minutes. Taste to check for seasoning. If you want a meat sauce, now is the time to add some nicely browned sausage or braciole.

Cook the pasta until almost done, drain it and add it to the sauce where it will finish cooking. Add a few tablespoons of the pasta water if the sauce is too dry. Pour in the walnuts and breadcrumbs, stir to thoroughly combine and serve. This is still a very good sauce even if you don’t have fresh horse radish.
Basilicata Style PastaCut about an inch of the end of the horse radish and remove some of the bark with a potato peeler. Pass the horse radish and a grater at the table and top each dish with a good amount of horse radish. Sometimes when the horseradish hits the hot steamy pasta it can make your eyes tear. Don’t let it bother you.

Basilicata Style Pasta


Cover the cut end of the horse radish with some foil and refrigerate.  Basilicata Style Pasta

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