Blog - Proud Italian Cook

Fresh Summer Corn Frittata

August 10, 2025 by Marie Leave a Comment

I haven’t done a frittata in a while and I thought how perfect this one would be right now. Tis the season for summer corn on the cob.

Fresh corn is showing up everywhere in my neck of the woods, farm stands, grocery stores and farmers markets all over, so go grab some to make my fresh summer corn frittata.

I always shuck my corn outside because it’s a mess but so worth it. This frittata is so delicious, easy to make and a special treat this time of year.

I like to cut my corn into planks it makes for a prettier presentation and you get a concentrated burst of corn in each bite. You can steam your corn ahead of time or use some leftover corn you had from the other night.

I find that when the corn is precooked I get better looking planks and they stay together nicer when sautéing. You can of course just cut it off the fresh cob but go slow with a sharp knife right down each side ,but be careful when sautéing it they might not hold together as well.

Along with a couple of other ingredients I like using some Boursin cheese in this frittata, it melts really good and has a nice flavor, but feel free to use a creamy cheese of your choice.

This is a special treat using summer fresh corn on the cob, I think you’ll love it!

Fresh Summer Corn Frittata

Fresh corn on the cob is the star ingredient in this delicious summer corn frittata.

Author: Marie

Ingredients

2 ears of corn on the cob, cut into planks, precooked or fresh off the cob
5 eggs, whisked well
½ package of Boursin cheese
handful of grated pecorino romano or parmigiano reggiano
small handful of cherry tomatoes, sliced in half
knob of butter and olive oil
basil for garnish

Instructions

Heat a non-stick skillet, one that can go under a broiler as well.
Add the butter and a drizzle of olive oil on the bottom of the skillet.
Toss in your corn planks, season with salt and pepper and saute for a couple of minutes.
Add the grated cheese to your whisked eggs then pour mixture into the pan over the corn planks.
Sprinkle your tomatoes around and place your crumbled Boursin cheese all over.
Take a fork and lift up some of those planks so you can see them while the eggs are setting.
Turn your broiler on because you're not going to flip this frittata, you're going to finish cooking it under the broiler, but don't walk away!
Stay right there checking so it doesn't burn, the cheese will melt and the eggs will not be runny in the middle and you should have a nice golden brown.
Let it sit for 5 minutes, garnish with fresh basil and enjoy.

Leave a Comment Filed Under: Breakfast, Eggs, Summer, Vegetables Tagged: fresh corn, frittata, summer corn

Spaghetti With Fresh Raw Tomatoes

July 23, 2025 by Marie 1 Comment

It’s near the end of July and there’s a heatwave going on around the country, and I can’t think of a better dish to serve on a hot and humid day. Spaghetti with fresh raw tomatoes celebrates summers bounty of ripe tomatoes on the vine, so this isn’t a dish you would want to in the winter.

This recipe requires just a few ingredients which turns into something incredible. Vine ripened tomatoes and fresh picked basil are the stars of the dish.

The key is to chop up the tomatoes, whatever variety you like, put them in a bowl with a couple of smashed garlic cloves ( that you’ll eventually remove) and some good quality olive oil.

This mixture needs to marinate for an hour at room temperature on your counter, do not refrigerate it, by doing that the flavors will meld together perfectly.

Toss in your warm pasta, any pasta shape will do and let all those delicious flavors mingle together. It’s fresh, light and oh so satisfying.

This truly is a no fuss dinner that produces exceptional results. Great for summer parties, picnic’s or simple weeknight meals.

Plate it up, add a salad and a little crusty bread to soak up the juice from the tomatoes and enjoy!

Spaghetti With Fresh Raw Tomatoes

A simple no-fuss dish with few ingredients, using summers bounty of fresh vine ripened tomatoes.

Author: Marie

Ingredients

2 pounds or 4 heaping cups of chopped vine ripened summer tomatoes, any variety will do
½ cup of good quality olive oil
2 smashed garlic cloves
a large bunch of basil
12 oz. spaghetti or any pasta of your choice
salt and pepper to taste
grated Parmigiano for finishing

Instructions

Place your chopped tomatoes into a bowl with the olive oil and smashed garlic and lots of torn basil. Stir it up and let it sit and marinate for at least an hour on the counter, do not refrigerate.
Add salt and pepper to taste and stir occasionally.
Boil up your pasta, cook it al'dente, drain it then toss it into your serving bowl.
Add in the marinated tomato mixture but first remove the raw smashed garlic.
Toss till well coated.
Garnish with more basil, a drizzle of olive oil and a good dusting of Parmigiano Reggiano in your serving bowl and plate.
Enjoy!

1 Comment Filed Under: Pasta, Summer, Vegetables Tagged: pasta, raw tomato sauce, raw tomatoes, ripe tomatoes, spaghetti, summer tomatoes

Artichoke Tart with Puff Pastry and Herby Cheese

June 22, 2025 by Marie 2 Comments

Calling all artichoke lovers!

You must make this savory puff pastry, layered with a filling of creamy, herby cheese and topped with artichoke hearts. It’s simple, elegant and full of flavor.

This artichoke tart can easily be served as a main, for brunch, a side or an appetizer. Easy enough for a week day meal as well as the weekend.

I want to stress how simple this is to make because you’re going to be using good old fashioned frozen store-bought puff pastry, some Boursin cheese and canned artichoke hearts.

There’s also shredded mozzarella into the mix along with some fresh herbs to bump up the flavor even more, just make sure you drain those artichokes well!

I place the artichoke halves onto a paper towel and typically change out the towel a couple of times just to make sure no moisture is clinging unto them.

Serve this warm or at room temperature with a fresh salad of your choice.

A crunchy, buttery crust with a delicious cheese center topped with tender, melt in your mouth artichokes, you can’t get better than that!

5.0 from 1 reviews

Artichoke Tart With Puff Pastry And Herby Cheese

An elegant, easy to make savory artichoke tart.

Author: Marie

Ingredients

sheet of frozen puff pastry, defrosted

1 and a half containers of Boursin garlic and herb cheese
1 cup of shredded mozzarella
1 tablespoon each of chopped parsley and basil
a little milk or cream to smooth out the Boursin
1 can of artichoke halves, very well drained
1 egg for egg wash
Italian herb seasoning to sprinkle on the outer crust border
olive oil
small basil leaves or chopped parsley for garnish

Instructions

Pre-heat oven to 425
On a sheet of parchment paper, roll out the pastry slightly to get rid of the seams and to even it out into a rectangle.
Score a border with a knife then egg wash the border and sprinkle the Italian seasoning all around.
Place the parchment with the pastry onto a baking sheet now and prick the inner pastry with a fork all over.
In a bowl add the Boursin cheese and because it's typically crumbly take some cream or milk and stir it in until it's nice and smooth.
Toss in the shredded mozzarella and the fresh herbs, stir until well combined.
Spread the cheese mixture all over inside the border.
Top with the artichoke halves and drizzle lightly all over with olive oil.
Bake 25-30 minutes or until deep golden.
Garnish with small basil leaves or chopped parsley.
Serve warm or at room temperature.
(This recipe was inspired than adapted from Chef Sofia)