Frittata di Pane (Bread Frittata) with Broccoli Rabe, Sausage and Ricotta
Frittata di Pane (Bread Frittata) with Broccoli Rabe, Sausage and Ricotta
- Level: Intermediate
- Yield: 4 to 6 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 649
- Total Fat
- 40
- Saturated Fat
- 17
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 63
- Cholesterol
- 534
- Sodium
- 1097
- Total: 2 hr 35 min (includes draining, soaking and resting time)
- Active: 35 min
- Level: Intermediate
- Yield: 4 to 6 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 649
- Total Fat
- 40
- Saturated Fat
- 17
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 63
- Cholesterol
- 534
- Sodium
- 1097
- Total: 2 hr 35 min (includes draining, soaking and resting time)
- Active: 35 min
Ingredients
1 cup ricotta
1 bunch broccoli rabe, ends trimmed
1/2 cup grated Parmigiano-Reggiano, plus more for serving
1/4 cup heavy cream
1/4 cup whole milk
12 large eggs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Scant 2 cups cubed day-old Italian bread (1/2-inch cubes)
2 tablespoons canola oil
3 links pork or turkey sausage (hot, sweet or any combination), meat removed from casings (about 8 ounces)
1 small onion, finely diced
3 cloves garlic, finely chopped
Pinch red pepper flakes
2 tablespoons unsalted butter
1/4 cup finely chopped fresh flat-leaf parsley
Homemade or good-quality pasta sauce, for serving, optional
Directions
- Line a strainer with some cheesecloth, add the ricotta and let drain for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil; prepare an ice water bath. Blanch the broccoli rabe briefly in the boiling water, and then transfer to the water bath to stop the cooking. When cool, drain and coarsely chop. Set aside.
- In a large bowl, whisk together the cheese, cream, milk and eggs; sprinkle with salt and pepper and mix. Add the bread cubes and let soak until softened, about 15 minutes.
- While the bread is soaking, heat the oil in a 12-inch cast-iron pan over high heat until it begins to shimmer. Add the sausage meat and cook until golden brown, breaking it up into small pieces with a wooden spoon as it browns. Remove the sausage with a slotted spoon to a plate lined with paper towels.
- Add the onions to the pan and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Add the broccoli rabe and toss to coat in the mixture. Return the sausage to the pan and cook for a few minutes. Add the butter and cook until it melts. Reduce the heat to medium.
- Gently fold the bread pudding mixture into the pan and press the top to make it even. Add the ricotta by tablespoonfuls, forming little pockets on top. Continue cooking the frittata, without stirring, until the bottom is lightly browned, about 5 minutes; there should be a few bubbles around the edges. Transfer the pan to the oven and continue to cook until the center is firm to the touch, 20 to 25 minutes. Let rest for 10 minutes before serving.
- Sprinkle with the parsley and serve hot or at room temperature with pasta sauce, if desired, and more grated cheese on the side.
Looking for Something Else?
caroline408
made this today after watching the show --------- changes i made: i didn't have enough ricotta -- so i made the 1 cup from what was left of the ricotta, 4 oz. cream cheese, and grated up some Havarti ----- didn't have broccoli rabe - so i used 12 oz. frozen broccoli florets -- we don't like italian sausage - so i used hatfield sage flavored bulk (8 oz.) -------- and we love reconstituted dried wild mushrooms ---------<div><br /></div><div>not sure what size pan bobby used - but i only have a 9" that goes into the oven -------- so my pie was probably 3" thick!! ;-) and took about 40 minutes to cook thru (not a bad thing) -----------</div><div><br /></div><div>i put the ricotta mixture on the pie before going into the oven with parm and cilantro (didn't have parsley) ----- after it came out.</div><div><br /></div><div>a perfect lunch!!! crazy good ---------------- <br /></div>
See All ReviewsFudge Factor
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Hungry Girl's Chocolate 911 Feb 4, 2011
Craving: Chocolate Cake Jan 27, 2011
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Essentials: Chocolate Basics Sep 1, 2016
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
Matt Entertains: Chocolate Cherry Cookies Oct 22, 2010
Chocolate Matzo Brittle Apr 13, 2011
How to Chop and Melt Chocolate
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.
