Frittata di Pane (Bread Frittata) with Broccoli Rabe, Sausage and Ricotta

TOTAL TIME: 2 hr 55 min
Prep: 35 min
Inactive Prep: 1 hr 35 min
Cook: 45 min
 
YIELD: 4 to 6 serving
LEVEL: Intermediate

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
  • Scant 2 cups cubed day-old Italian bread (1/2-inch cubes)
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on June 15, 2014

    Flag

    Delicious!! This is an amazing recipe. I love Brunch @ Bobby's. I made this for our Father's Day breakfast. It was a hit at my house and at my neighbor's too. I took a few slices to my neighbor and she asked for the recipe. The sausage and broccoli rabe make this dish great. I will definitely be making this again and again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.