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Flipped
over frittata
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Amaze
your friends with this stunningly simple Ligurian-style
frittata.
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 A
frittata is a close relative of the omelette,
in which the eggs are beaten lightly then mixed
with a filler and then cooked in a pan or skillet.
Frittatas play an important part in Italian, and
in particular Ligurian cuisine. You can vary
this recipe by adding or changing the filler - everyone
has a special favourite. Frittata is equally
delicious cut into wedges and served as an appetiser
with tomatoes or as a substantial side dish accompanying
a main course or entrée.
Before you start, don't forget that the secret of
cooking Italian is a blend of fresh, seasonal
ingredients plus a healthy dose of creativity. So,
skip the supermarket and take a trip to your local
greengrocer for the best Spring vegetables.
Your frittata will taste - and look - even better.
More than an omelette
| Serves 4 hungry
people: |
6 eggs;
1 kg of boiled sliced potatoes, fried
off in butter;
oil;
milk,
100 g of bread crumbs;
100 g of grated parmesan;
1 clove of garlic, crushed;
marjoram,
salt and pepper. |
 Lightly
fry the potatoes and put them in a bowl.
Soak the breadcrumbs in milk, squeeze out any excess
liquid and add them to the potatoes along with the
cheese, garlic, marjoram and salt. Beat the eggs
and stir them into the other ingredients, mixing
well. Heat the oil in a non-stick pan and pour in
the egg mixture (the frittata should be 3cm thick
so choose a suitable pan). Cook the frittata gently
until it is firm to touch and the outer edges are
golden.
Flip the frittata using a plate and cook the
other side. (The less adventurous may prefer not
to flip their frittata and can finish it
off in the oven.)
Remember, if you use an cast-iron pan rub it
clean with paper and salt, then heat it and dry
it off with kitchen paper. Never wash it
with soap and water.
Fun facts:
Potato lovers should head for Rotzo (Vicenza)
during October for the local Potato
Festival, where spud addicts can enjoy an unusual
polenta, made with potatoes, butter and cinnamon.
Wash down your frittata with a bottle
of
Lumassina
delle colline savonesi
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| by
MARIA
LINARDI |
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April
2001
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THE SURVIVOR'S 
