Today's Recipes from Lidia's

Sausage, Bread and Pepper Frittata From what I recall, frittata made with sausage, bread and eggs was a dish my grandmother in Istria often prepared, whereas the addition of peppers was something more Italian American. It is nonetheless a delicious combination. This recipe makes a great lunch with some salad on the side. Serves 4 to 6 3 tablespoons extra-virgin olive oil 8 ounces sweet Italian sausage, removed from casing (about 2 links) 1 large bunch scallions, cut into 1/2-inch pieces 1/2 teaspoon kosher salt 1 red bell pepper, cut into 1/2-inch strips 8 large eggs 1/4 cup milk 1 1/2 cups 1/2-inch bread cubes, from a day-old loaf of country bread 1/4 cup grated Grano Padano or Parmigiano-Reggiano Preheat oven to 375 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat.  Cook the sausage, crumbling with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes. Add the scallions, season with 1/4 teaspoon salt, and cook, stirring, until the scallions begin to wilt, about 2 to 3 minutes. Toss in the bell pepper, and cook, stirring, until wilted but not completely limp, about 8 to 10 minutes. Beat the eggs with the milk and the remaining salt in a bowl. Let the bread cubes soak in the egg-milk mixture until moistened, about 2 to 3 minutes. Reduce heat under skillet to medium-low, then pour in the eggs and bread and let cook, without stirring, until the eggs begin to set around the edge of the pan, about 2 to 3 minutes. Sprinkle all over the top with grated cheese. Put the skillet in the oven, and bake until frittata is set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes,  then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature. Pan-Seared Steak with Pizzaiola Sauce What is important to remember about this dish is that the steak and the sauce never cook together. That way, all the meat juices remain in the steak; if you were to cook them together, the juices would seep out. Meanwhile, the pepper-and-mushroom sauce remains bright and fresh with the flavor of the tomatoes and vegetables. Serves 4 3 tablespoons extra-virgin olive oil 3 garlic cloves, sliced 1 red bell pepper, cut into 1-inch strips 1 yellow bell pepper, cut into 1-inch strips 2 cups sliced white button mushrooms 1 1/4 teaspoons kosher salt 1/2 teaspoon dried oregano 14-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand Four 8-ounce bone-in shell steak, about 1 inch thick Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Saute until the mushrooms and peppers are caramelized on the edges, about 5 minutes. Pour in the tomatoes, and slosh out the can with 1/2 cup hot water, adding that to the skillet as well. Bring to a simmer and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes. Season the steaks with the remaining 1/4 teaspoon salt. Sear them in a large cast-iron skillet over high heat until done to your liking, about 4 minutes per side for medium rare. Let the steaks rest for a few minutes while the sauce finishes cooking. To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.