Family friendly Main Italian

Peperonata and spaghettini frittata with harissa cream

Name: Peperonata and spaghettini frittata with harissa cream
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Cuisine: /italian
Ingredients: 1/2 cup (120g) sour cream; 2 tbs harissa*; 1/4 cup (60ml) olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 small red chilli, seeds removed, finely chopped; 2 capsicums, thinly sliced; 2 tomatoes, seeds removed, chopped; 1 tbs sundried tomato pesto; 1/2 tsp caster sugar; 1-2 tbs red wine vinegar; 2 tbs thinly sliced basil leaves, plus extra leaves to serve; 120g dried spaghettini; 10 eggs, lightly beaten; 1/4 cup (20g) grated parmesan; 120g drained, marinated goat’s cheese

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15m

55m

Peperonata and spaghettini frittata with harissa cream

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by Belinda Jeffery

Cook and author

Oct 03, 2015

"This recipe originally came about when I had a little leftover spaghetti in a peperonata sauce and was wondering how to stretch it to make another meal. This is the rather fabulous result – it’s become so popular at home, that I now cook the peperonata and spaghettini especially to make this frittata! You can break this up into stages if you like: the peperonata and spaghettini can be cooked and combined a day ahead, then all you need do is reheat them gently before making the frittata." – Belinda Jeffery

1/2 cup (120g) sour cream
2 tbs harissa*
1/4 cup (60ml) olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 small red chilli, seeds removed, finely chopped
2 capsicums, thinly sliced
2 tomatoes, seeds removed, chopped
1 tbs sundried tomato pesto
1/2 tsp caster sugar
1-2 tbs red wine vinegar
2 tbs thinly sliced basil leaves, plus extra leaves to serve
120g dried spaghettini
10 eggs, lightly beaten
1/4 cup (20g) grated parmesan
120g drained, marinated goat’s cheese

Method

1.

Place the sour cream in a small serving bowl and swirl through the harissa. Cover and chill until required.
2.

Heat 2 tbs oil in a deep 30cm non-stick ovenproof frypan over medium heat. Cook the onion, stirring, for 6-8 minutes until soft. Add garlic and chilli, and cook, stirring, for 1-2 minutes until fragrant. Increase the heat to medium-high, add the capsicum and cook, stirring, for 2 minutes. Add tomato, sundried tomato pesto, sugar and 1 tbs vinegar, then stir to combine. Reduce heat to low, cover with a lid and cook, stirring occasionally, for 12-15 minutes until the capsicum is soft. Increase the heat to medium and cook, uncovered, for 2-3 minutes until most of the liquid has evaporated (you should be able to run your spoon through the mixture and it will leave a trail). Taste and add a splash more vinegar if necessary, then season. Stir in half the basil and set aside.
3.

Meanwhile, cook pasta in a large saucepan of salted, boiling water according to the packet instructions or until al dente. Drain, refresh and gently toss with the peperonata. Set aside.
4.

Place the beaten eggs, parmesan and remaining 1 tbs shredded basil in a large bowl and whisk until just combined. Season, then add the spaghettini and peperonata mixture to the bowl and stir until well combined.
5.

Wipe the frypan clean with paper towel and heat remaining 1 tbs oil over medium heat. Pour the frittata mixture into the frypan and cook, stirring occasionally, for 5-6 minutes until the egg starts to set on the bottom. Reduce the heat to medium-low and cook, lifting up the edges occasionally to allow uncooked egg to run underneath, for a further 6-8 minutes until the surface is just set.
6.

Preheat the grill to high.
7.

Crumble the marinated goat’s cheese over the top of the frittata, then place under the grill and cook for 4 minutes or until the cheese starts to melt, the egg is golden and the edges start to crisp up.
8.

Gently run a palette knife around the sides of the frypan to loosen the frittata, then slide it onto a large serving platter. Season with freshly ground black pepper and garnish with extra basil leaves. Cut into slices and serve warm or at room temperature with the harissa cream.