Mob Adjacent

We've been broke. How about you? And when you're broke, eating a decent meal can present special challenges. Now that our starving students are (mercifully) gone, we still tend to be frugal where wasting food is concerned. Nothing turns leftovers into something delicious like a few eggs and a sprinkling of cheese. Heat up a skillet, and next thing you know you've got a frittata. We found this great recipe at Bon Appetit and wanted to share it. Whether you're using up leftovers or starting from scratch, nothing delivers that protein punch of a good egg dish.

Ingredients
12 large eggs
½ cup whole milk
¾ cup grated cheddar, divided
Kosher salt and coarsely ground black pepper
2 tablespoons vegetable oil
½ medium onion, chopped
½ pounds fresh Spanish chorizo or hot Italian sausage links, casings removed
1 bunch broccoli rabe, coarsely chopped
 
Preparation
Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar; season with salt and pepper and set aside.

Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6–8 minutes.

Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.

Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.

Cut frittata into wedges and serve warm or room temperature.
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DO AHEAD: Frittata can be made 2 hours ahead. Let cool, then cover.

TIP: Let the frittata sit in the pan for a few minutes after cooking. The top will deflate and the sides will pull away from the pan.

Buon appetito from Mob Adjacent!

We talk a lot about hoodlums and gangsters here on Mob Adjacent. Indeed, they are a significant part of Italian American history. But there's more to being Italian than getting cozy with gangs, outfits, and families. There's the food. We believe Italian food is the best food in the world. One of the foods that was always in Mom's pantry was a stack of slim tins of anchovies. That much-maligned fish is often banished from pizzas and relegated to the smelly fish category. But I ask -- where would the original Caesar Salad be without the addition of anchovies? Nowhere. And while you may not want to chow down on anchovies or make it tuna-style into a salad, the anchovy can be a vital element to food.

We were reminded of this recently reading the New York Times recipe section and came across this delicious-sounding wonder you might want to try: 

​Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper

Ingredients

• ½ pound spaghetti
• Salt
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, peeled and roughly chopped
• 4 anchovy filets, rinsed and roughly chopped
• 1 tablespoon capers, rinsed and roughly chopped
• ½ teaspoon red pepper flakes, or to taste
• 2 tablespoons chopped parsley, optional
• Parmesan for grating, optional

​Preparation

1. Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
2. While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
3. Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Wasn't that easy? We tried it. There was nothing left. Give it a try and let us know what you think.