Essentials of Classic Italian Cooking - Marcella Hazan [134]
4. Beat the eggs in a bowl and add the artichokes, a pinch of salt, the grated Parmesan, and a few grindings of pepper. 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 Asparagus
For 4 to 6 servings
1 pound fresh asparagus
5 eggs
Salt
Black pepper, ground fresh from the mill
⅔ cup freshly grated parmigiano-reggiano cheese
2 tablespoons butter
1. Trim the spears, peel the stalks, and cook the asparagus as described. Do not overcook it, but drain it when it is still firm to the bite. Set aside to cool, then cut into ½-inch lengths.
2. Beat the eggs in a bowl and add the asparagus, 2 or 3 large pinches of salt, a few grindings of pepper, and the grated Parmesan. 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 Green Beans
For 4 to 6 servings
½ pound fresh green beans
Salt
5 eggs
Black pepper, ground fresh from the mill
1 cup freshly grated parmigiano-reggiano cheese
2 tablespoons butter
1. Snap the ends off the green beans, wash them in cold water, and drain. Bring 3 quarts water to a boil, add ½ tablespoon salt, and when the water resumes boiling, drop in the green beans. Cook, uncovered, at a moderate, but steady boil, until the beans are firm to the bite, but tender, 5 minutes or substantially longer, depending on how fine and young the beans are. Drain immediately and chop into coarse pieces. Set aside to let their heat abate.
2. Beat the eggs in a bowl and add the chopped beans, salt, a few grindings of pepper, and the grated Parmesan. 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.
Frittata with Pan-Fried Onions and Potatoes
THE ONION-AND-POTATO mix for this frittata is based on the potatoes from this recipe. They are diced very fine and when pan-roasted produce a wonderful, crackling crust. Here they are paired with sautéed onions, and the combination of the crisp and the tender becomes exceptionally pleasing. From 4 to 6 servings
The browned, diced potatoes made with ¼ cup vegetable oil and 2 cups potatoes, diced very fine, as described
1 cup onion sliced fine
5 eggs
Salt
Black pepper, ground fresh from the mill
2 tablespoons butter
1. When the potatoes have formed a golden crust all over, use a slotted spoon or spatula to transfer them to a cooling rack or a platter lined with paper towels.
2. Put the sliced onion in the same pan still containing the same oil used for cooking the potatoes. 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. Transfer to a bowl or plate, using a slotted spoon or spatula, to let their heat abate. Pour out the oil from the pan and wipe it clean so that you can use it for making the frittata.
3. Beat the eggs in a bowl and add the potatoes and onion, salt, and a few grindings of pepper. Mix thoroughly. Melt the butter in the pan, and when it begins to foam, add the egg-and-potato mixture and make the frittata following the basic method.
Frittata with Pasta
THE MOST DESIRABLE kind of pasta to use in a frittata is the dry, factory-made kind, because of its firm body, and the most appropriate shape is spaghetti, because of the bond its strands form with beaten eggs. You must cook the pasta and sauce it before you can mix it with the eggs. The recipe below uses one of the purest of spaghetti dishes, one tossed with butter, cheese, and parsley; if you are making pasta frittata for the first time, you will find this a good one to start with, to get the feeling, look, and taste of the finished dish. On subsequent occasions you can improvise all you like, saucing the spaghetti with tomato and basil, with fried eggplant,