Biba's Northern Italian Cooking - Biba Caggiano [70]
RICOTTA CHEESE, ONION AND PARSLEY FRITTATA
Frittata di Ricotta, Cipolla e Prezzernolo
Leftover frittata makes an excellent snack or a super sandwich.
MAKES 4 SERVINGS
6 large eggs
Salt and freshly ground pepper to taste
1 cup ricotta cheese
2 tablespoons chopped parsley
3 tablespoons butter
1 tablespoon olive oil
1 medium onion, thinly sliced
Beat eggs with salt and pepper in a medium bowl. Beat in ricotta cheese and parsley.
Melt 2 tablespoons of the butter with oil in a heavy 8- or 10-inch skillet over medium heat. When butter foams, add onion. Sauté until pale yellow. Remove onion 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 frittata back into skillet. Cook 4 to 5 minutes longer. Slide frittata onto a warm serving dish. Cut into 4 wedges. Serve hot or at room temperature.
Variation
Onion Frittata (Frittata di Cipolle): Substitute ⅓ cup freshly grated Parmesan cheese for the ricotta cheese and omit parsley. Use 2 tablespoons olive oil and 2 large onions.
TOMATO AND BASIL FRITTATA
Frittata al Pomodoro e Basilico
The variations for frittatas are endless. Only your imagination will set the limit.
MAKES 4 SERVINGS
4 medium tomatoes
6 large eggs
Salt and freshly ground pepper to taste
⅓ cup freshly grated Parmesan cheese
3 tablespoons butter
1 tablespoon olive oil
2 medium onions, thinly sliced
2 garlic cloves, chopped
6 to 8 fresh basil leaves, finely chopped
Peel, seed and dice tomatoes. Beat eggs with salt and pepper in a medium bowl. Beat in Parmesan cheese.
Melt 2 tablespoons of the butter with oil in a heavy 8- or 10-inch skillet over medium heat. Add onions and garlic. Sauté until onions are pale yellow. Add tomatoes and basil. Cook 5 to 6 minutes or until tomato juices have evaporated. Remove tomato mixture with a slotted spoon. Stir into egg mixture.
Melt remaining 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 frittata back into skillet. Cook 4 to 5 minutes longer. Slide frittata onto a warm serving dish. Cut into 4 wedges. Serve hot or at room temperature.
FRIED EGGS WITH ASPARAGUS PARMA STYLE
Uova Fritte con Asparagi alla Parmigiana
Make this light treat when asparagus is plentiful.
MAKES 4 SERVINGS
2½ pounds asparagus
3 tablespoons butter
8 eggs
Salt and freshly ground pepper to taste
Cut off tough asparagus ends. Using a sharp knife or potato peeler, peel outer skin from asparagus.Tie asparagus together in 1 or 2 bunches with string or rubber bands. Pour cold salted water 2 to 3 inches deep in an asparagus cooker, tall stockpot or old coffeepot. Place asparagus upright in water. Bring water to a boil. Cover and cook over high heat 6 to 8 minutes, depending on size. Drain on paper towels; remove string or rubber bands. Divide asparagus into 4 bundles. Place on 4 serving dishes.
Melt butter in a large skillet over medium heat.When butter foams, break eggs into skillet. Season with salt and pepper. Cook until firm. Place 2 eggs on top of each asparagus bundle. Serve immediately.
TOMATO SAUCE BOLOGNA STYLE
Salsa di Pomodoro alla Maniera di Bologna
In summer, when tomatoes are at their best, make a large quantity of this excellent sauce and freeze it.
MAKES 4½ CUPS
3 pounds ripe plum tomatoes or overripe regular tomatoes
½ cup olive oil
2 carrots, finely chopped
2 celery stalks, finely chopped
1 medium onion, finely chopped
½ cup loosely packed fresh basil
½ cup loosely packed parsley
Salt and freshly ground pepper to taste
Cut tomatoes into