Bowtie Pasta with Mushroom Sauce
Pietro Cardoni’s Umbrian garden had everything I needed to make this vegetable frittatina, and the beauty of this “recipe” allows you to use a variety of your favorite vegetables in this tasty omelet whose flavor is lifted by a balsamic vinegar dressing.
Instead of folding the vegetables into the egg mixture, they are cooked separately to retain their al dente texture, and placed on top of the frittata along with some aged ricotta cheese (ricotta salata) and peppery tasting arugola. A great luncheon idea!
Other vegetables could include small broccoli or cauliflower flowerets, asparagus, sweet peppers, summer squash, and sugar snap peas. Get inspired!
This recipe was featured on Season 12 - Episode 1222.
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