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On New Year's Day serve an Italian style brunch: 'Hangover bread pizza', Prosecco float

On New Year's Day, many people will not want to fuss too much in the kitchen, which is why brunch is perfect. Here, Donatella Arpaia is sharing her fun and easy recipes that require minimal cooking and ingredients you probably already have in your fridge or pantry. Start 2015 by enjoying her "hangover bread pizza," pasta with peas, mint and ricotta and a Prosecco float."Hangover bread pizza"Ingred

On New Year's Day, many people will not want to fuss too much in the kitchen, which is why brunch is perfect. Here, Donatella Arpaia is sharing her fun and easy recipes that require minimal cooking and ingredients you probably already have in your fridge or pantry. Start 2015 by enjoying her "hangover bread pizza," pasta with peas, mint and ricotta and a Prosecco float.

"Hangover bread pizza"

Ingredients

  • 4 demi baguettes, about 10 inches long
  • 5 eggs
  • 1 cup shaved precorino, grated
  • Mortadella (or ham) one slice per baguette
  • Salt and pepper to taste

Preheat oven to 350 F degrees.

Cut a deep "V" through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside., spread with butter and half of cheese and bake for 5 minutes

Place the eggs into a mixing bowl and lightly beat. cheese and lightly season with salt and pepper. 

Divide and pour the mixture into each baguette boat and place onto a baking sheet. Add mortadella.

Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper if necessary.

Allow to cool for about 5 minutes, cut and serve.

Warm and easy pantry pasta (little ears pasta with peas, mint and ricotta)
With this pasta dish, you'll be using ingredients you have lying around and don't need to go shopping for — all you have to do is boil pasta. This is good served warm, room temp or even cold.

Ingredients

  • 1 ½ cup ricotta cheese
  • 1 cup Parmesan cheese, grated
  • 1 pouch cooked sweet peas
  • 2 tbsp. lemon zest
  • 2 tbsp. mint, chopped
  • 1 lb. orecchiette or shell pasta
  • 2 tbsp. unsalted butter

First we dump and stir the following ingredients.

Mix the ricotta, 1/2 cup Parmesan and 1 tablespoon lemon zest in a small bowl. Season the mixture with salt and pepper. 

Meanwhile, bring a medium pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente.

While pasta is boiling: 

In a large bowl add cooked peas that have been warmed slightly in microwave along with softened butter to large bowl.

Mix in the ricotta mixture. Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add reserved water a little at a time.   

Top off with remaining Parmesan, chopped mint and additional pepper.

Prosecco float

Ingredients

  • 1-2 bottles of Martini Prosecco
  • Lemons
  • Carton of lemon sorbet

Scoop 2 small balls of lemon sorbet into each glass using a melon baller.

Fill flute within 1/2 inch of the rim with Martini Prosecco.

Garnish with a lemon twist.

Frisee bacon and lentil salad
Serves 4
This is a great dish to serve since lentils represent good luck on New Year's Day.

Ingredients

  • 2 garlic cloves, sliced
  • 3 shallots, 1 sliced and 2 minced
  • 1/4 cup sherry vinegar
  • 1 Tbs. Dijon mustard
  • 3/4 cup extra virgin olive oil
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 4 thick-cut bacon slices, chopped
  • 2 cups French green lentils
  • 2 cups chicken broth
  • 1 bunch frisée, tough stems removed
  • Teaspoon of balsamic glaze

In a blender, combine the garlic, sliced shallot, vinegar, mustard, olive oil, salt and pepper. Process until smooth.

In a large, heavy saucepan over low heat, cook the bacon, until crisp, about 8 minutes. Transfer to paper towels to drain.

Return the saucepan to low heat, add the minced shallots to the bacon fat and cook, stirring occasionally, until softened, about 4 minutes. Add the lentils, broth and enough water just to cover the lentils. Bring to a boil, reduce the heat to low, cover and simmer gently until just tender but not mushy, about 20 minutes. Add a little more water if the lentils become too dry. Remove from the heat and let stand, covered, for 5 minutes. Immediately add half of the vinaigrette and toss to combine.

Assemble the salad: Scatter the frisée on individual plates and spoon the lentils over the top. Drizzle a little vinaigrette over the salads, sprinkle with the bacon drizzle balsamic glaze over top and serve immediately.