Subject: Frittata al Pomodoro e Basilico
From: Unicorn (unicorn@indenial.com)
Date: Sat Dec 02 2000 - 04:08:25 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Brian Toussaint for this whale of a food funny:
Our church held a Southern-theme picnic and suggested foods in the
church bulletin for people to bring. My friend looked over the list
which included okra and asked, "Now where am I going to get orca?"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
All recipes this week are adapted from "Essentials of Classic Italian
Cooking" by Marcella Hazan, Knopf, 1992. It is available at
Amazon.com using this link:
http://www.amazon.com/exec/obidos/ASIN/039458404X/worldwiderecipes
Italians rarely eat breakfast, and when they do it is frequently just
a snack of bread and coffee. Frittate are usually served as the
second course (secondi) of a meal, but they also make wonderful
breakfast, brunch, and luncheon dishes.
Frittata al Pomodoro e Basilico (Tomato and Basil Frittata)
2 Tbs cup (30 ml) olive oil
2 medium onions, thinly sliced
1 cups (250 ml) canned Italian tomatoes, drained and chopped
6 eggs, beaten
1/2 cup (125 ml) chopped fresh basil
2 Tbs (30 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
Heat the oil in a medium skillet over moderate heat and saute the
onions until golden but not brown. Add the tomatoes and cook for 5
minutes, stirring frequently. Transfer the onions and tomatoes to a
bowl and allow to cool slightly. Add the eggs, basil, Parmesan
cheese, salt, and pepper to the bowl and mix well. Melt the butter in
a 12-inch (30 cm) skillet over moderate heat. Add the egg mixture and
turn the heat as low as possible. Continue cooking uncovered and
without stirring until all but the top of the egg mixture has set,
about 15 minutes. Place the skillet under a preheated broiler for 1
to 2 minutes, until the top is set. The frittata should not be brown,
either on the top or the bottom. Cut into wedges to serve. Serves 4
to 6.
This archive was generated by hypermail 2b28 : Mon Jan 01 2001 - 00:00:01 EST