Essentials of Classic Italian Cooking - Marcella Hazan [133]
4. Make the frittata following the basic method, adding the grated Parmesan, the zucchini and onion, a pinch of salt, and a few grindings of pepper to the beaten egg. After mixing thoroughly to combine the ingredients well, add the torn-up basil or chopped parsley.
Note If you have just made the stuffed zucchini, or any other stuffed zucchini dish, use the leftover cores of 6 to 8 zucchini for this frittata.
Frittata with Tomato, Onion, and Basil
For 4 to 6 servings
3 cups onion sliced very thin
¼ cup extra virgin olive oil
Salt
1 cup fresh, ripe plum tomatoes, skinned raw with a peeler, seeded, and chopped, OR canned imported Italian plum tomatoes, drained and chopped
5 eggs
2 tablespoons freshly grated parmigiano-reggiano cheese
Black pepper, ground fresh from the mill
½ cup fresh basil, torn into very small pieces
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. Add the tomatoes and salt, turn the ingredients over thoroughly to coat well, and adjust heat to cook at a steady simmer for about 15 or 20 minutes, until the oil floats free of the tomatoes. Tip the pan, push the tomatoes and onion toward the upended edge of the pan, and spoon off the oil that collects at the bottom. When drained of oil, transfer the vegetables to a bowl until their heat abates.
3. Beat the eggs in a bowl and add the tomatoes and onion, a pinch of salt, the grated Parmesan, and a few grindings of pepper. After mixing thoroughly to combine the ingredients well, add the torn-up basil. 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 onion and tomatoes 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. If refrigerated, bring them to room temperature before proceeding with the frittata.
Frittata with Artichokes
For 6 servings
2 medium artichokes
½ lemon
1 teaspoon garlic chopped very fine
2 tablespoons extra virgin olive oil
2 tablespoons parsley chopped very fine
Salt
Black pepper, ground fresh from the mill
5 eggs
¼ cup freshly grated parmigiano-reggiano cheese
2 tablespoons butter
1. Trim the artichokes of all their tough parts following these detailed instructions. As you work, rub the cut artichokes with the lemon to keep them from turning black.
2. Cut each trimmed artichoke lengthwise into 4 equal sections. Remove the soft, curling leaves with prickly tips at the base, and cut away the fuzzy “choke” beneath them. Cut the artichoke sections lengthwise into the thinnest possible slices, and squeeze the lemon over them to moisten them with juice.
3. Put the garlic and olive oil in a skillet, and turn on the heat to medium. Sauté the garlic until it has become colored a pale gold, add the sliced artichokes, the parsley, salt, and 2 or 3 grindings of pepper. Cook for about 1 minute, turning the artichokes over at least once completely to coat them well. Add ⅓ cup water, put a lid on the pan, and cook until the artichokes are very tender, 15 minutes or more depending on their youth and freshness. If the artichokes reach tenderness quickly, there may still be liquid in the pan; uncover and boil it away while moving the artichokes around. If, on the other hand, the artichokes take long to cook, the liquid may become insufficient, in which case you must replenish it with 2 or 3 tablespoons of water as needed. Tip the pan, push the artichokes toward the upended