Biba's Northern Italian Cooking - Biba Caggiano [69]
Here are a few important points to remember about Italian sauces: Use them sparingly. A sauce should enhance a dish, not overpower it. With a few exceptions, Italian sauces are best when not overcooked.Who has not been served, at one time or another, a tomato sauce so thick and dark that it tasted more like tomato paste? Overcooked sauces lose their freshness and individuality. Often Italian sauces consist simply of fresh herbs and vegetables.They are either sautéed briefly or left uncooked.
Only mayonnaise and Basic White Sauce have precise quantities and definite techniques. The remaining sauces are an extension of the cook’s style. Once you understand Italian ingredients and the best way to combine their flavors, you can relax.You will gradually begin to improvise. Finally, you will learn to cook like Italians do, not with formulas but with feelings.
FRIED EGGS WITH FONTINA CHEESE
Uova Fritte con la Fontina
A light, yet filling dish that can replace meat for an impromptu supper.
MAKES 4 SERVINGS
3 to 4 tablespoons butter
8 eggs
Salt and freshly ground pepper to taste
8 slices (about ¼ pound) Italian fontina or Swiss cheese
Melt butter in a large skillet. When butter foams, break eggs into skillet. Season with salt and pepper. Cook over medium heat about 1 minute.
Place 1 slice fontina or Swiss cheese over each egg. Cover skillet and cook 6 to 8 minutes or until eggs are firm and cheese is melted. Place 2 eggs on each of 4 serving plates. Serve immediately.
EGGS WITH TOMATOES
Uova alla Diavola
This is a great low-budget meal.
MAKES 3 SERVINGS
2 cups Plain Tomato Sauce, page 208
3 tablespoons butter
1 tablespoon olive oil
2 medium onions, thinly sliced
Salt and freshly ground pepper to taste
6 large eggs
8 tablespoons freshly grated Parmesan cheese
Prepare Plain Tomato Sauce. Melt butter with oil in a large skillet over medium heat.When butter foams, add onions. Sauté until pale yellow. Add tomato sauce and season with salt and pepper.
Break eggs into skillet and cook about 1 minute. Spoon a generous tablespoon of Parmesan cheese over each egg. Cover skillet and reduce heat. Simmer 5 to 6 minutes or until eggs are firm and cheese is melted. Place 2 eggs on each of 3 serving plates. Spoon tomato sauce around eggs. Serve immediately.
BAKED EGGS WITH PEPERONATA
Uova al Tegamino con la Peperonata
Eggs and leftover Peperonata become a light lunch or supper.
MAKES 4 SERVINGS
1⅓ cups Peperonata, page 171
8 eggs
Salt and freshly ground pepper to taste
¼ cup freshly grated Parmesan cheese
Prepare Peperonata. Preheat oven to 350F (175C). Butter 4 ramekins.
Put ⅓ cup Peperonata in each ramekin and break 2 eggs into each one. Season with salt and pepper. Sprinkle ½ tablespoon Parmesan cheese over each egg. Bake 8 to 10 minutes or until eggs are firm and cheese is melted. Serve immediately.
Variation
Baked Eggs with Prosciutto (Uova al Forno con Prosciutto): Omit Peperonata. Line each ramekin with 2 or 3 slices prosciutto, page 4, or boiled ham.
ZUCCHINI FRITTATA
Frittata di Zucchine
It is important to use a heavy skillet to make a perfect frittata.
MAKES 4 SERVINGS
6 large eggs
Salt and freshly ground pepper to taste
⅓ cup freshly grated Parmesan cheese
4 tablespoons butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 zucchini, finely sliced
2 tablespoons chopped parsley
2 garlic cloves, chopped
Beat eggs with salt and pepper in a medium bowl. Beat in Parmesan cheese.
Melt 3 tablespoons of the butter with oil in a heavy 8- or 10-inch skillet over medium-low heat. When butter foams, add onion. Sauté about 1 minute. Add zucchini, parsley and garlic. Sauté 3 to 4 minutes or until lightly browned. Remove zucchini mixture with a slotted spoon. Stir into egg mixture.
Melt remaining 1 tablespoon butter in skillet over medium heat. When butter foams, add egg mixture. Cook 5 to 6 minutes or until bottom of frittata is lightly browned. Place a large plate on top of skillet and turn frittata onto plate. Slide inverted