Linguica is something I didn’t know anything about until meeting my husband. Coming from a small town south of Boston, he grew up on this Portuguese meat. Whenever we are back East, no visit is complete until he has a linguica and cheese omelette at least once. When I was at the Paulina Meat Market the other day I noticed some homemade linguica sausage in the window, I knew I couldn’t pass it up. The day I got the sausage we had half of a link thinly sliced with cheddar cheese and bread as a pre-dinner snack. The next morning I decided to make a breakfast frittata, as I know that I will never be able to make an omelette that compares with what the diners in New Bedford make.
– 8 eggs, beaten
– 1/4 onion, diced
– 1/2 jalapeno, diced
– 1/2 cup linguica sausage, diced
– 1 medium tomato, diced
– 1/8 cup of red wine
– 1 Tbsp fresh thyme, center stem removed. More for garnish.
– Red pepper flakes
– Salt and pepper
-1/2 cup of ricotta cheese
– 1 pad of butter
– 1/2 tsp minced garlic
– 6-8 shiitake mushrooms, sliced thin
1. Make ricotta cheese: Sauté over medium heat in heavy skillet mushrooms and garlic in butter for 5 minutes. Remove from heat and stir into ricotta cheese.
2. In large oven safe heavy skillet, sauté onions and jalapeno with thyme, a dash of red pepper flakes, and salt/pepper to taste for 5 minutes. Add red wine and cook.
3. Add linguica and sauté an additional 5 minutes before adding tomatoes.
4. Turn heat off to skillet and spread linguica and onion mixture evenly on bottom, pour eggs into skillet.
5. Dollop ricotta cheese mixture onto eggs throughout.
6. Cook in oven at 350 for 20 minutes until cooked through and golden brown.