Lunchbreak: Prosciutto frittata, prepared by Forno Rosso chef Nick Nitti

Nick Nitti

Forno Rosso Pizzeria Napoletana
1048 W. Randolph
Chicago
(312) 243-6000

3719 N. Harlem Avenue
Chicago
(773) 716-3000

Just launched Sunday Brunch at the West Loop location — every Sunday from 10 a.m. to 4 p.m.

Flight to Italy Contest: To celebrate the start of brunch, every Sunday through September 11, all patrons who dine-in for brunch and fill out an entry form will be entered to win a pair of airline tickets to Italy (limit one entry per guest per visit). The winner will be announced on Sunday, September 11.

Patio Beer Pong: For $10 per team, guests can play beer pong on Forno Rosso’s patio.

Italy Earthquake Fundraiser:

From now through Wednesday, September 7, Forno Rosso will donate 70-percent of the proceeds from their special Amatriciana Pizza to help fund the disaster relief efforts due to the recent earthquake in Amatrice, Italy.

www.fornorossopizzeria.com

Prosciutto Frittata

Ingredients:
2 cage free eggs
2 slices prosciutto cotto
2 oz organic mushrooms, sautéed
1 oz Asiago cheese, grated
pinch of salt
pinch of pepper
pinch of pecorino cheese
1 orange, quartered for garnish

Directions:
Start by scrambling eggs in a bowl, season with salt, pepper and pecorino. Turn stove on medium heat and use a little butter to coat a frying pan. Pour eggs into the pan and add prosciutto cotto and sauteed organic mushrooms. Cook over medium heat for 3 to 4 minutes. Flip the frittata over. Add Asiago, cover the pan and cook for an additional 2 minutes. Plate and garnish with quartered orange.