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Pumpkin Lasagne ai Quattro Formaggi
Pumpkin Lasagna with Four Cheeses
This one needs a Family Tree. So here goes. I have been a fan of Domenica Marchetti for quite some time. Lucky me, I won a copy of her newest book, The Glorious Pasta of Italy from Paula Yoo of Write Like You Mean It. (Great name, Paula. Great site.) I had just begun to give the book some serious reading when David Leite of Leite’s Culinaria included Domenica’s recipe for Pumpkin Lasagne in his Weekly Update. (If you do not already subscribe, sign up for a wealth of information.) And as if I needed any more convincing, Kathy included the recipe in her Food Lover’s Odyssey (another site not to be missed) Top 10 Italian Recipes from Around the Web. See what I mean about the Family Tree?
I had been looking for something different for a first course for Thanksgiving when the Pumpkin Lasagne recipe caught my eye. Lasagna, why not? What surprised me was that the pumpkin puree is in the pasta, not between the layers. By the way – don’t be thrown by lasagne ending with an “e”. The name of this recipe refers to the multiple sheets of pasta known individually as lasagna. The final “a” of Italian feminine nouns changes to “e” in the plural. Mystery solved. Read the remainder of this entry »
Cheesy Eggs
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This will make enough for breakfast for two.
5 large eggs
10 Juliet tomatoes, halved
4 ounces Italian fontina cheese, cubed, generous 1/2 cup
1/4 cup loosely packed basil, cut in chiffonade
salt and pepper to taste
butter
Parmigiano
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Cut fontina in 1/2 inch cubes and set aside.
Cut Juliet tomatoes in half lengthwise and set aside.
Place 1 tablespoon butter in skillet and warm skillet, melting butter. Place cheese in skillet and cook, until cheese begins to melt. You may see some of the cheese start to brown. That is fine.
While the cheese is cooking, crack the eggs into a bowl, and whisk with 1/4 teaspoon salt to combine.
The cheese will melt after just a couple of minutes. Next add the eggs, and begin to scramble them.
Just before the eggs are done, add the tomatoes to the skillet and toss to warm them and cook slightly.
Remove from heat and add basil and pepper, tossing to combine.
Turn onto serving plate. Grate parmigiano over the eggs and serve.
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Feel free to adjust the cheese up or down. Sometimes I use a combination of cheeses; cheddar is a particularly nice choice. And if you are lucky enough to get your hands on it, Baby Parmigiano is fantastic. This is a nice dish to serve when you eat breakfast on the patio. Start with coffee and grapefruit. Then make your eggs and serve them with slices of hearty whole grain toast and bacon for a great start to a summer day.