Essentials of Classic Italian Cooking - Marcella Hazan [132]
4. When ready, loosen the frittata with a spatula, slide it onto a platter, and cut it into serving wedges, like a pie.
Serving a frittata Frittate taste equally good when hot, warm, or at room temperature. They are at their least appealing cold out of the refrigerator. When cut into pie-like wedges, a frittata or an assortment of them will enrich an antipasto platter, make a very nice sandwich, travel beautifully to any picnic, or become a welcome addition to any buffet table.
Pan size All the frittate that follow were made in a 10-inch non-stick skillet. The pan must have a metal, flameproof handle so you can place it under the broiler.
Frittata with Cheese
For 4 to 6 servings
6 eggs
Salt
Black pepper, ground fresh from the mill
1 cup freshly grated parmigiano-reggiano OR Swiss cheese
2 tablespoons butter
Beat the eggs in a bowl and add the salt, a few grindings of pepper, and the grated Parmesan or Swiss cheese. Mix thoroughly until evenly blended. Melt the butter in the pan and when it begins to foam add the egg mixture and make the frittata following the basic method.
Frittata with Onions
LIKE A large part of Italian cooking, particularly that of the North, this frittata rests on a foundation of browned onions. If you want to, you can build on it, adding vegetables, herbs, sausages, or shrimp, according to your inclination or what you happen to have on hand. Anything may be added, but nothing need be because it is complete and satisfying just as it is.
For 4 to 6 servings
4 cups onion sliced very thin
3 tablespoons extra virgin olive oil
Salt
5 eggs
⅔ cup freshly grated parmigiano-reggiano cheese
Black pepper, ground fresh from the mill
2 tablespoons butter
1. Put the onions, olive oil, and some salt into a large sauté pan, turn the heat on to low, and cover the pan. Cook until the onions wilt and become greatly diminished in bulk, then uncover and continue cooking until the onions become colored a rich golden brown.
2. Beat the eggs in a bowl and add the onions, grated Parmesan, salt, and a few grindings of pepper. When adding the onions, drain them of oil by using a slotted spoon or spatula to transfer them from the pan. Mix thoroughly. Melt the butter in the pan, and when it begins to foam, add the egg mixture and make the frittata following the basic method.
Ahead-of-time note You can cook the onions up to this point several hours or even a day or two in advance. You do not need to refrigerate them if you are going to use them later the same day. Let them come to room temperature before mixing them with the eggs.
Frittata with Zucchini and Basil
For 4 to 6 servings
1 cup onion sliced very thin
¼ cup extra virgin olive oil
Salt
3 medium zucchini (see note below)
5 eggs
⅔ cup freshly grated parmigiano-reggiano cheese
Black pepper, ground fresh from the mill
6 to 8 fresh basil leaves, torn into pieces, OR 1 tablespoon parsley chopped fine
2 tablespoons butter
1. Put the onion, olive oil, and some salt into a large sauté pan, turn the heat on to low, and cover the pan. Cook until the onion wilts and becomes greatly diminished in bulk, then uncover and continue cooking until the onion becomes colored a rich golden brown.
2. While the onion is cooking, soak the zucchini in cold water, scrub them clean, and cut off both ends, as described in greater detail. Cut the cleaned zucchini into disks ¼ inch thin. If you are using leftover cores, chop them into coarse pieces.
3. When the onion is done, add salt and the zucchini. Cook over medium heat until the zucchini have become colored