Great easy summer meal. I love summer food!

Quick N’ Easy! Great for a ball game.

A great summer lunch after working in the yard.

Rating: 3/5

Well, our first try at this recipe turned out more like pasta. We found out that our large frying pan was only rated for 350 in the oven.  We didn’t want to melt the handles, so we had to move it to a casserole dish. I would also increase the pancetta to a 1/2 lb next time. 

Things you’ll need:

2 packages fresh linguini, 9 ounces each
3 Tbsp extra-virgin olive oil
1/4 lb pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 tsp crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Salt and freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese

Directions:

Preheat oven to 425 degrees F.Heat water for pasta in large pot, salt it and add pasta for 3 minutes.

While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.

Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.

Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.

Source: foodnetwork.com

Things you’ll need:

• 1 can (10.1 oz) Pillsbury Big & Flaky refrigerated crescent dinner rolls
• 2 tablespoons Dijon mustard
• 6 oz thinly sliced cooked turkey (from deli)
• 3 oz thinly sliced Swiss cheese (from deli)
• 6 slices precooked bacon

Directions:

Preheat oven to 350. Unroll dough and separate into triangles. Spread 1 teaspoon of mustard over each triangle. Followed by topping each with turkey, cheese and bacon, cutting to fit if necessary. Roll up loosely as directed on the can. Place on an ungreased cookie sheet and curve into crescent shape. Bake 21-23 minutes or until golden brown and the cheese is melted.

*Notes: I would add a tomato to these next time. They need something juicy.

Source: Pillsbury Magazine April 2008

Things you’ll need:

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

Directions:

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sautee bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!

Buon appetito!

Source: tuscanrecipes.com