PALive In The Kitchen: Zuppa Del Giorno

By Nick Hughes | nhughes@pahomepage.com

Published 06/02 2014 02:46PM

Updated 06/02 2014 05:38PM

Joe Caputo Author of the "Accidental Chef" and from Zuppa Del Giorno in Scranton joins us today to make a Pasta Frittata with prosciutto and asparagus. 


PASTA FRITTATA
1 Med. Potato, Kosher Salt, 1/2 Med. Onion
3 TBSP Olive Oil, 3 Leeks, 10 Large Eggs
3 OZ Prosciutto, 1/4 C Heavy Cream
1/4 C Parmesan Cheese, Black Pepper
4 OZ Cooked Spaghetti, 1 TBSP Parsley
1 LB Fresh Asparagus Spears


BASIC SALSA FRESCA
3 TBSP Olive Oil, 1/4 C Red Vinegar
1 Clove Minced Garlic
2 1/2 LBS Fresh Tomatoes
1/2 Medium Onion, 2 TBSP Parsley
2 TBSP Basil, Kosher Salt
Freshly Ground Pepper

www.soupsforyou.com

ZUPPA DEL GIORNO ON THE WEB

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