The Menu
Mushroom, Zucchini & Basil Frittata
Chopped Italian Salad
crusty Italian bread
Almond Crumble Cake (Torta Sbrisolona)
Wine Recommendation:
Barbera d'Alba
The Recipes
Mushroom, Zucchini & Basil Frittata
serves 4
The traditional method for making a frittata (Italian omelet) is to sauté most of the filling ingredients in a skillet first, then stir the beaten egg mixture in. The frittata is then cooked over a low heat until the underside is firm and golden, and then either flipped in the pan to cook the other side, or flashed under the broiler to finish cooking the top. However, this simple frittata recipe (which is inspired by a recipe from our friend Emily) makes the process even easier because all the ingredients are simply mixed together and cooked in the oven. (The grated zucchini, thinly sliced mushrooms and scallions in this recipe are delicate enough to cook within the egg mixture.) So, it’s basically set and forget.
Frittatas make a wonderfully versatile base for many different ingredients. Vary the veggies and add peas, diced tomatoes or halved cherry tomatoes, cooked asparagus or green beans, sautéed sliced onions or leeks, roasted pumpkin, peppers, or spinach. Boost the protein content and add ham, cooked bacon or proscuitto, or use shredded cooked chicken, canned tuna, or smoked salmon. Experiment with different fresh herbs like parsley, or use dried herbs such as thyme or rosemary. Try different cheeses like ricotta or feta cheese. And if you have some leftover cooked potato or pasta from last night’s dinner then add it to bulk up the frittata.
Frittata tastes just as good at room temperature as it does hot, so it can be served in wedges with salad and crusty bread, and can even be cut into smaller pieces and served as an appetizer.
http://mediterrasian.com/blog/?p=19 51
Olive oil, for greasing
8 eggs
½ cup milk
1 scallion (spring onion)—thinly sliced
1 small zucchini—grated
1½ cups thinly sliced mushrooms
2 tablespoons finely chopped fresh basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup finely grated Parmesan cheese, plus extra for garnishing
PREHEAT the oven to 180ºC/350ºF.
GREASE a large baking dish or any oven-proof pan with a little olive oil (we like to use a large heavy skillet with an oven-proof handle).
LIGHTLY beat the eggs in a large bowl, then add the milk.
ADD the remaining ingredients and stir to mix well.
POUR the mixture into the prepared dish and bake for 35 minutes.
SPRINKLE with a little grated Parmesan and cut into wedges to serve.
Chopped Italian Salad
serves 4
Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad—it's the Italian way.
Food & Wine JANUARY 1998
htt p://www.myrecipes.com/recipe/chopped-italian-salad-10000000651647/
1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
1/4 pound sliced pepperoni, chopped
1/3 cup drained sliced pimientos (one 4-ounce jar)
1/3 cup chopped red onion
1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
3 tablespoons red- or white-wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan
1. In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.
2. Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.
Variations:
• Use chopped salami or prosciutto instead of the pepperoni.
• Add some chopped pepperoncini to spice up the salad.
• Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.
• Diced provolone cheese would make a nice addition.
• Stir in about a third of a cup of thin-sliced basil leaves.
Wine Recommendation:
The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.
http://www.snooth.com/region/italy/piemonte/barbaresco/alba/barbera-dalba/
Serve with warm, crusty Italian bread.
Almond Crumble Cake
(Torta Sbrisolona)
Serves 10-12.
http://ww w.cookiesfromitaly.com/recipes/almond_crumble_cake.htm
11 oz (300 grams) plain white, or Italian type '00' flour
4 oz (100 grams) medium cornmeal
8 oz (225 grams) unsalted butter
7 oz (200 grams) chopped blanched almonds
7 oz (200 grams) superfine sugar
2 egg yolks
Finely grated zest of 1 unwaxed lemon
A few drops of vanilla extract
Preheat the oven to 170ºC (325ºF) Gas Mark 3. Grease a 9 inch (23 cm) round cake tin.
Put the flour and cornmeal in a bowl, then rub in the butter until the mixture resembles breadcrumbs.
Stir in the almonds and sugar, then add the egg yolks, lemon zest and vanilla extract.
Knead to form a smooth, stiff dough.
Put the mixture into the prepared tin and smooth the surface.
Bake in the oven for about 45 minutes until firm to the touch.
Turn out onto a wire rack and leave to cool.
Mushroom, Zucchini & Basil Frittata
Chopped Italian Salad
crusty Italian bread
Almond Crumble Cake (Torta Sbrisolona)
Wine Recommendation:
Barbera d'Alba
The Recipes
Mushroom, Zucchini & Basil Frittata
serves 4
The traditional method for making a frittata (Italian omelet) is to sauté most of the filling ingredients in a skillet first, then stir the beaten egg mixture in. The frittata is then cooked over a low heat until the underside is firm and golden, and then either flipped in the pan to cook the other side, or flashed under the broiler to finish cooking the top. However, this simple frittata recipe (which is inspired by a recipe from our friend Emily) makes the process even easier because all the ingredients are simply mixed together and cooked in the oven. (The grated zucchini, thinly sliced mushrooms and scallions in this recipe are delicate enough to cook within the egg mixture.) So, it’s basically set and forget.
Frittatas make a wonderfully versatile base for many different ingredients. Vary the veggies and add peas, diced tomatoes or halved cherry tomatoes, cooked asparagus or green beans, sautéed sliced onions or leeks, roasted pumpkin, peppers, or spinach. Boost the protein content and add ham, cooked bacon or proscuitto, or use shredded cooked chicken, canned tuna, or smoked salmon. Experiment with different fresh herbs like parsley, or use dried herbs such as thyme or rosemary. Try different cheeses like ricotta or feta cheese. And if you have some leftover cooked potato or pasta from last night’s dinner then add it to bulk up the frittata.
Frittata tastes just as good at room temperature as it does hot, so it can be served in wedges with salad and crusty bread, and can even be cut into smaller pieces and served as an appetizer.
http://mediterrasian.com/blog/?p=19 51
Olive oil, for greasing
8 eggs
½ cup milk
1 scallion (spring onion)—thinly sliced
1 small zucchini—grated
1½ cups thinly sliced mushrooms
2 tablespoons finely chopped fresh basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup finely grated Parmesan cheese, plus extra for garnishing
PREHEAT the oven to 180ºC/350ºF.
GREASE a large baking dish or any oven-proof pan with a little olive oil (we like to use a large heavy skillet with an oven-proof handle).
LIGHTLY beat the eggs in a large bowl, then add the milk.
ADD the remaining ingredients and stir to mix well.
POUR the mixture into the prepared dish and bake for 35 minutes.
SPRINKLE with a little grated Parmesan and cut into wedges to serve.
Chopped Italian Salad
serves 4
Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad—it's the Italian way.
Food & Wine JANUARY 1998
htt p://www.myrecipes.com/recipe/chopped-italian-salad-10000000651647/
1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
1/4 pound sliced pepperoni, chopped
1/3 cup drained sliced pimientos (one 4-ounce jar)
1/3 cup chopped red onion
1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
3 tablespoons red- or white-wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan
1. In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.
2. Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.
Variations:
• Use chopped salami or prosciutto instead of the pepperoni.
• Add some chopped pepperoncini to spice up the salad.
• Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.
• Diced provolone cheese would make a nice addition.
• Stir in about a third of a cup of thin-sliced basil leaves.
Wine Recommendation:
The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.
http://www.snooth.com/region/italy/piemonte/barbaresco/alba/barbera-dalba/
Serve with warm, crusty Italian bread.
Almond Crumble Cake
(Torta Sbrisolona)
Serves 10-12.
http://ww w.cookiesfromitaly.com/recipes/almond_crumble_cake.htm
11 oz (300 grams) plain white, or Italian type '00' flour
4 oz (100 grams) medium cornmeal
8 oz (225 grams) unsalted butter
7 oz (200 grams) chopped blanched almonds
7 oz (200 grams) superfine sugar
2 egg yolks
Finely grated zest of 1 unwaxed lemon
A few drops of vanilla extract
Preheat the oven to 170ºC (325ºF) Gas Mark 3. Grease a 9 inch (23 cm) round cake tin.
Put the flour and cornmeal in a bowl, then rub in the butter until the mixture resembles breadcrumbs.
Stir in the almonds and sugar, then add the egg yolks, lemon zest and vanilla extract.
Knead to form a smooth, stiff dough.
Put the mixture into the prepared tin and smooth the surface.
Bake in the oven for about 45 minutes until firm to the touch.
Turn out onto a wire rack and leave to cool.
