2 November 2010 – Frittata with ricotta and pecorino; broccoli; tomatoes

This is the first recipe I’ve made from our new cookbook, My Calabria, by Rosetta Costantino.

It was very tasty, and the directions were quite accurate, always a concern with an unfamiliar book. The two of us ate half of the fritatta, which Rosetta says can be used, as leftovers, as a sandwich – just put two pieces of bread around it! I used some outstanding ricotta from the Cheese Board, and some Costco pecorino Romano. The other ingredients are parsley (from the garden) and a whole, large yellow onion, sliced thin and sauteed at medium heat for 5 minutes in oil. Everything but the oil and onions (notably including 6 eggs) is lightly beaten together and tossed into the frying pan, cooked on the bottom….

then popped into the oven for another 10 minutes of cooking to finish off the top. Worked great!  I steamed the broccoli a bit, then reheated in butter. I bought more tomatoes from Dirty Girl Farm today, so we had a couple of those, too.

The bread I made Sunday afternoon – it’s no-knead bread, 1/3 whole wheat, with about 1/2 cup of grape Nuts fines leftover from our latest box tossed in. Makes good toast 🙂

D brought up a wine called “Clic” – an Italian white table wine. It was very nice, but just a bit more expensive than Entre Deux Mers, which we both thought we liked somewhat more. Nice look, for sure…

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