Today is National Pasta Day! And as such, I have prepared this lovely and tasty dish. You may think pancetta and roasted red peppers are not flavorful enough, but with anchovy paste and white wine… it packs a ton of flavors!
My mother-in-law’s visit was super brief! I thought we were going to spend the entire day together. It turned out, we only spent lunch and dinner together eating out. During the in-between time, she jetted off to sightsee with her fiancé. On the way to the city, they saw traffic on the Bay Bridge. The traffic in the city was so bad that they couldn’t make it to the Golden Gate Bridge so they turned back around. Bummer!
It was a lazy Sunday yesterday. Didn’t do much but cooking and chores, which included ransacking my fridge and tossing anything past its prime and unpleasant. I was going through the fridge and saw some leftover fresh capellini pasta and bell pepper I wanted to use up, and this dish was the perfect place to use them in. The frittata was very filling. The pasta really made it more substantial than your average frittata and it gave it texture! Enjoy this on any lazy day off. Until next time…
I love making frittatas. It’s one of those dishes you can throw in whatever you have on hand. And you can feed as little or as many people as you need. Not only is it versatile, it’s quick and easy to make. Chris and I didn’t have our first meal of the day until almost noon yesterday so this was the perfect brunch to start our day. I served it with some hash browns and a glass of juice. You can also add a side of fruit or salad if you desire.
This is one of my favorite and go-to stews. I’ve made it several times in the past and it has never failed me. If veal is not available, by all means —use beef. Although I highly recommend using veal for this for the texture and flavor.