The word “frittata,” derives from the Italian verb “friggere,” or “to fry,” and connotes the simplicity of cucina povera—the “humble Italian cuisine”.
Eggs are the main ingredient. With its high protein, easy availability and low-cost, eggs are an essential part of the diet almost everywhere in the world. From China and Southeast Asia to India and Iran, up to Spain, France and Italy, some type of frittata-like dish is prepared. The most distinctive aspect of the Italian frittata as compared to those other egg preparations is the creative and imaginative use of a variety of ingredients.
People sometimes wonder what the difference is between a frittata and an omelette. The main distinction is that the ingredients of an omelette are gently placed into the beaten eggs as they are cooking in the pan. In a frittata, the eggs and ingredients are mixed together, then cooked more slowly. Also, the final shapes are different; an omelette is usually semicircular, where a frittata is round and usually thicker.
There’s an Italian expression: “hai fatto una frittata” which loosely translated means: you’ve made quite a mess—or a sequence of mistakes. That expression no doubt comes from the fact that it often happens that a frittata is made on the spur of the moment: a last-minute decision made when you don’t have the time to go grocery shopping and the refrigerator seems bare. But all those odds and ends and leftovers in your refrigerator can make for a great frittata. In fact, in Italy, sometimes before serving lunch or dinner, a small portion of the meal is purposely put aside for a frittata the next day.
In Italy, cooks make delicious frittatas with leftover pasta (with or without sauce). Also, a frittata is a perfect way to entice children into eating vegetables; it can often be a complete meal in itself. It can be tasty hours later, eaten at room temperature or enjoyed the next day for lunch with a side of arugula salad. For a quick dinner, a frittata can be served along with sautéed greens, salami or various cheeses.
When storing a frittata in the refrigerator, be sure to put it in an airtight plastic container, as water and humidity can ruin the taste. Remember: any greens or veggies you add into the frittata should first be sautéed, in order to eliminate most of their water. As for whether to use butter or extra-virgin olive oil—besides just personal preference, you should also consider which of those tastes marries best with the other ingredients you’re using in the dish.
Basic Ingredients
Use between 6-12 eggs—8 is probably the most common number. Too many eggs can be a bit difficult to handle, especially if the frittata has to be turned over in the pan.
Use about 2 cups of leftover or sautéed vegetables and proteins and 1 cup of shredded cheese.
If you have a broiler, you won’t have to worry about turning over the frittata. Just place the pan under a low flame and remove when the frittata is golden brown.
Use a 10-12” pan with a thick bottom and round borders. A sturdy, non-stick pan makes it easier to remove the frittata from the pan without having to add extra butter or oil.
Vegetables:
Fresh, sautéed or steamed lightly seasoned vegetables
Boiled or roasted potatoes
Fresh greens, such as spinach
Cauliflower
Cabbage
Wild mushrooms
Zucchini
Asparagus
Eggplant
Peppers
Artichokes
Good-quality cheeses:
Melting cheeses—such as Provolone, Mozzarella and Fontina, Parmigiano, Grana Padano and Pecorino Romano
Ricotta—for a lighter taste and texture
Cold cuts or air-cured meats:
Sopressata
Salami
Mortadella
Prosciutto
Ham
Cooked Italian sausage
Easy Steps To Making A Frittata
1. Preheat the broiler to high.
2. In a large bowl combine:
- 2 large egg whites or 1/2 cup of refrigerated egg substitute
- 6 large eggs
- 1/2 teaspoon each of salt and black pepper
- 1/3 cup of milk
Whisk thoroughly.
3. Brush a 9 inch ovenproof skillet with 1 tablespoon of olive oil and heat over medium heat.
4. Saute any uncooked ingredients. Cool for a few minutes.
5. Add 2 cups vegetables and cooked meats to the egg mixture. Reheat skillet.
6. Carefully pour vegetable/egg mixture into the hot pan.
7. Cook over medium heat for 5 minutes or until the eggs are partially set. Sprinkle 1 cup shredded cheese on top.
8. Place the pan about 5 inches under the broiler and broil for 2-3 minutes until the top browns.
If you’re not using leftovers, prepare the ingredients to be added to your eggs by sautéing or roasting them. Put these aside and allow them to cool. Usually, this mixture is poured into the same pan in which you sautéed your vegetables; add a little more olive oil or butter, if needed, before you cook the frittata. Mix the vegetables or other ingredients into your eggs, which should first be salted, peppered and lightly beaten with a fork. Immediately pour the mixture into the hot pan and reduce the heat to a moderate-to-low flame.
Zucchini, Onion and Pepper Frittata
Ingredients
- 6 large eggs plus 2 egg whites
- 1/3 cup milk
- 1/2 teaspoon each salt and pepper
- 1 large zucchini, cut lengthwise and sliced into half circles
- 1 1/2 cups diced red and green bell pepper
- 1/2 cup sweet onion; diced
- 1 garlic clove, minced
- 2 tablespoons each finely chopped parsley and basil
- 1 cup shredded mixed Italian cheeses (Mozzarella, Parmesan and Asiago)
Directions
Preheat the broiler to high.
In a large bowl combine the eggs, milk, salt and pepper. Set aside.
Brush a 9 inch ovenproof skillet with 1 tablespoon of olive oil and heat over medium heat.
Saute the diced onions, peppers and garlic until soft. Add the zucchini and cook about five minutes.
Take the pan off the heat and let the vegetables cool for about 10 minutes. Fold them into the egg/milk mixture.
Oil the pan again and heat over medium heat. Pour in the vegetable egg mixture.
Cook over medium heat for 5 minutes or until the eggs are partially set. Sprinkle the cheese on top.
Place the pan about 5 inches under the broiler and broil for 2-3 minutes until the top cooks anf browns slightly
Here are some other combinations you may like:
Mixed Greens and Pancetta
– 6 large eggs plus 2 egg whites
– 1/3 cup milk
– 1 pound fresh mixed baby greens such as spinach, kale or Swiss chard
– 1/2 pound pancetta, diced
– 3 cloves fresh garlic, peeled and minced
– 1/2 cup Parmigiano Reggiano cheese
– Salt and pepper
Asparagus Frittata
– 6 large eggs plus 2 egg whites
– 1/3 cup milk
– 2 cups thinly sliced sautéed asparagus
– 2 cloves fresh garlic, peeled and minced
– 2 tablespoons finely chopped parsley, marjoram or basil
– 1/2 cup Parmigiano Reggiano cheese
– Salt and pepper
Italian Sausage, Peppers and Onions
– 6 large eggs plus 2 egg whites
– 1/3 cup milk
– 4 large Italian sausage links, sliced and browned
– 1 1/2 cups diced red and green bell pepper, cooked
– 1/2 cup sweet onion; diced, cooked
– 1 cup Fontina cheese; shredded
– Salt and pepper
Potatoes and Onions
– 6 large eggs plus 2 egg whites
– 1/3 cup milk
– 1 pound small potatoes thinly sliced and sautéed
– 1 large onion, diced and sautéed
– ½ teaspoon dried oregano
– 1 cup shredded mozzarella cheese
– Salt and pepper
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Fontina is considered to be one of the world’s best cheeses. Its nutty, creamy flavor is appreciated everywhere.
Fontina Italian cheese is a table cheese as well as an excellent cheese for cooking. It is favored the world over for both its versatility and its taste. It also appeals to a wide variety of people because of its smooth and nutty taste. Fontina cheese is perfect in a wide range of recipes because it melts more evenly and smoothly than many other cheeses.
Val d’Aosta – Situated in the northwestern tip of the country, Valle d’Aosta is Italy’s smallest region. Its borders with France are marked by the highest mountains in Europe: Mont Blanc, Monte Rosa, the Matterhorn and Gran Paradiso, making it a favourite destination for winter sports lovers.
In Italy, fontina cheese has been made in the Val d’Aosta area since the 12th century. In 1957, a consortium of dairy producers and cheesemakers joined together to protect the cheese, and they created a stamp for Fontina cheese and the cheese is stamped with this mark if it meets the standards that have been in place since 1957. Traditionally, Italian fontina cheese has a slightly flowery, summery flavor, thanks to the diet of the cows which are used to produce it. The cheese is also aged longer than other varieties, and it can get quite hard. Italian fontina also has a dark brown rind, which gets darker the longer that the cheese is aged.
To preserve the fresh natural taste of the whole, raw milk from which Fontina is produced, the cheese making process is done within two hours of milking. Once it is made, it is shaped into various forms and braids. The Fontina is then aged under proper humidity and temperature conditions to give the finished product the unique taste that this cheese is known for in the culinary world.
The intervention by man is daily: it needs constant care to make Fontina. The forms are turned over every day, alternating one day for salting and one for brushing. The scrubbing serves to take away from the crust the layer of mould due to the natural fermentation and to make the crust humid. The approximate period for maturing is 3 months.
In terms of color, fontina cheese ranges from ivory to golden yellow. It is produced in rounds and its texture is smooth and firm. All fontinas must be made from cow’s milk. As a general rule, the milk is usually raw, and the best fontina cheese is made from milk which is as fresh as possible. The interior of the cheese is classically riddled with very small holes. The milkfat content is usually around 45%, so the cheese tends to be very rich and creamy, with a nutty flavor that gets stronger with aging. Since the cheese melts very well, it is included in fondue and similar dishes.
There are two other cheeses that are similar to fontina in both taste and appearance. These are fontinella and fontal. However, neither are produced in the Aosta valley, so they cannot be called fontina.
Caring for Fontina Cheese
Fontina should be refrigerated. The open cut on the cheese should be protected with tightly fitting plastic wrap or aluminum foil. Kept this way, it should last between four and five months. As it is stored, however, you can expect it to age naturally and become more pungent.
Among its many uses, fontina is a traditional table cheese in Italy. It is served alongside other table cheeses, such as gorgonzola, along with crusty Italian bread, fresh fruit, black olives, and perhaps some crisp raw vegetables.
When selecting fontina cheese in the store, look for an evenly textured piece without discoloration. Older Italian cheese may have a strong aroma, but young cheese should have a relatively neutral flavor. An Italian fontina stamped with the mark of the consortium will have a high quality, although it may cost more than imitations of the cheese made in other parts of Italy and the rest of the world.
Fontina is a wonderful cheese to use in addition to mozzarella on a pizza. It’s smooth texture and tangy flavor make a delicious topping for any gratin, and this creamy cheese also melts nicely into soups, chowders, pasta or sauces.
For a twist on the traditional grilled cheese sandwich, substitute Fontina Cheese for Cheddar or American the next time you make one. A croissant with ham and Granny Smith apple slices can be heated with Fontina Cheese for a unique sandwich idea. Even such simple dishes as baked potatoes or macaroni and cheese can be enhanced by the addition of Fontina.
Breakfast
Chive and Fontina Frittata
Ingredients:
- 4 large eggs and 1 cup egg substitute
- 1/2 cup lowfat milk
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 medium tomato, diced
- 2 tablespoon chopped fresh chives
- 2 teaspoons butter or Smart Balance spread
- 3 ounces shredded Fontina cheese
Directions:
Preheat oven to 375 degrees F. In medium bowl, with wire whisk or fork, mix eggs, milk, salt, and pepper. Stir in diced tomato and chopped chives.
In nonstick 10-inch skillet with oven-safe handle (or wrap handle with heavy-duty foil), melt butter over medium heat. Pour in egg mixture; sprinkle cheese on top of egg mixture. Cook 3 to 4 minutes until frittata begins to set around the edge.
Place skillet in oven. Bake 9 to 10 minutes or until frittata begins to set and knife inserted in center comes out clean. Serves 4.
Lunch
Pesto and Roasted Eggplant Pizza
Ingredients:
- 1 small eggplant (about 8 ounces)
- 3 tablespoons olive oil
- 1/4 teaspoon each salt and pepper
- 1/2 cup prepared pesto
- 1 pound whole wheat pizza dough
- 1-1/2 cups shredded Fontina
- 1/2 cup diced plum tomatoes or 1 cup homemade pizza sauce
- See recipe for Easy Pizza Sauce on post: http://jovinacooksitalian.com/2012/06/25/homemade-italian-sauces-marinades-and-seasoning-mixes/
Directions:
Preheat oven to 425ºF.
Cut peeled eggplant into 1/2-inch thick slices; cut each in half crosswise. Brush baking sheet with 2 teaspoons of the oil; arrange eggplant in single layer on top. Brush with 1 tablespoon more of the oil; sprinkle with salt and pepper. Roast, turning halfway through, for about 30 minutes or until dark and tender. Raise oven temperature to 500ºF.
Spread the pesto over the pizza dough; sprinkle with Fontina cheese. Arrange eggplant over top, then tomatoes or spread pizza sauce over eggplant. Drizzle remaining oil over tomatoes.
Bake in bottom third of the oven until cheese is bubbly and crust is golden and slightly puffed.
Side Dish
Brown Rice With Cheese
Ingredients:
- Salt
- 1 1/2 cups brown rice, rinsed well
- 1 tablespoon butter
- 1/2 cup grated fontina cheese
- 1/4 cup grated Parmesan cheese
- Freshly ground black pepper.
Directions:
1. Bring a large pot of water to a boil and salt it as you would to cook pasta. Add rice and stir. When water returns to a boil, lower heat and cook rice until tender but not mushy, about 15 minutes, stirring occasionally. Drain in a fine colander.
2. Put butter in the same pan and turn heat to medium. When butter melts and just begins to turn brown, add rice and toss together. Stir in Fontina cheese, Parmesan, along with salt and pepper.
Yield: 4 servings.
Dinner
Whole Wheat Spaghetti with Greens, Beans, Pancetta, and Garlic Bread Crumbs
For a vegetarian entree, leave out the pancetta.
Serves 4-6
Ingredients:
- 2 slices fresh Italian bread (about 3 ounces), crusts removed and torn into quarters
- 2 tablespoons olive oil
- 6 cloves garlic , minced or pressed through garlic press (about 2 tablespoons), divided
- Table salt
- 3 ounces pancetta or proscuitto, cut into 1/2-inch pieces (about 1/2 cup)
- 1 medium onion , diced small (about 1 cup)
- 1/4 teaspoon hot red pepper flakes
- 1 1/2 pounds kale (loosely packed) or swiss chard leaves, thick stems trimmed, leaves chopped into 1-inch pieces and rinsed, water still clinging to leaves
- 1 1/2 cups low-sodium chicken broth
- 1 can (15 ounces) cannellini beans , drained and rinsed
- 3/4 pound whole wheat spaghetti
- 4 ounces fontina cheese , coarsely grated (about 1 cup)
- Ground black pepper
Directions:
1. Pulse bread in food processor until coarsely ground. Heat 1 tablespoon oil in 12-inch straight-sided sauté pan over medium-high heat. Add bread crumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 tablespoon garlic; cook, stirring constantly, until garlic is fragrant and bread crumbs are dark golden brown, about 1 minute. Season bread crumbs with salt, transfer to small serving bowl, and set aside. Wipe out pan with paper towels.
2. Heat remaining tablespoon oil in now-empty pan over medium-high heat, add pancetta, and cook until crisp, about 8 minutes. Transfer with slotted spoon to a paper towel. Do not wipe out pan.
3. Add onion to pan; cook until starting to brown, about 5 minutes. Add remaining tablespoon garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds.
4. Add half of the greens to pan; using tongs, toss occasionally, until starting to wilt, about 2 minutes. Add remaining greens, broth, and 3/4 teaspoon salt; cover (pan will be very full); increase heat to high and bring to strong simmer. Reduce heat to medium and cook, covered, tossing occasionally, until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans and pancetta.
5. Meanwhile, bring 4 quarts water to boil in Dutch oven over high heat. Add spaghetti and 1 tablespoon salt; cook until pasta is just barely al dente. Drain pasta and return to pot. Add greens to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of the liquid, about 2 minutes. Add fontina; adjust seasonings. Top with garlic bread crumbs.
Turkey Meatloaf with Fontina and Mushrooms
Serves 6
Ingredients:
- 2 tablespoons olive oil
- 1/2 pound cremini mushrooms, chopped
- Coarse salt and ground pepper
- 2 small leeks, white and light-green parts only, thinly sliced, washed, and dried thoroughly
- 2 garlic cloves, minced
- 1 cup shredded fontina cheese (4 ounces)
- 1 slice day-old bread, processed into large crumbs
- 1 large egg or 1/4 cup egg substitute
- 1 tablespoon finely chopped fresh sage leaves
- 1 1/2 pounds ground turkey (93 percent lean)
Directions:
Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.
Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with mushrooms and let cool.
Add fontina, bread, egg, and sage to bowl and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt, and 1/4 teaspoon pepper. On a parchment-lined rimmed baking sheet, use your hands to form turkey mixture into a 10-inch loaf. Bake until cooked through, about 45 minutes. Let rest 10 minutes before serving.
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Summer Squash Basics
When European explorers came to the America’s, squash was one of the 3 major foods the native Indians used, along with beans and corn. Europeans had never seen them before, so they thought they were melons. Squash seeds have been found in Archeological digs in Mexico that date back to between 9000 and 4000 B.C. Columbus brought squash seeds back to Europe following his explorations in the Americas.
There are many varieties of summer squash, including zucchini, crookneck, sunburst, yellow and patty pan squash. Summer squash is picked in the summer before it has ripened, whereas a winter squash is picked when it is fully ripe. Summer squash is eaten cooked, grilled or raw. Even the skin is edible in summer squash.
Zucchini comes from the Italian Zucca that means squash. Though squashes didn’t originate in Italy, it is believed that the Italian name was adopted because the Italians are credited with developing this food. The zucchini as we know it wasn’t used in this form until the late 1800’s in Italy, probably near Milan, because many of the early varieties are named after nearby Italian cities.
Yellow squash belongs to the summer squash family along with the zucchini and scallop squash. Its pale yellow fruit is prized in a variety of dishes from stir-fries to roast vegetable recipes. It produces heavily throughout the summer months, with each plant turning out several squashes a week at the peak of production. Harvesting the yellow squash at its pinnacle of ripeness ensures it is tender yet flavorful, as overly ripe squash is tough and unappetizing.
Crookneck squash are typically yellow with bent or “crooked” necks. They are not as popular as zucchini and straightneck squash because they are not as easy to package and ship. Breakage can occur at the neck during harvest and transportation. Examples of crookneck squash include Destiny II, Dixie, Gentry, Medallion, Meigs, Prelude II and Supersett.
Straightneck squash are among the most popular varieties of squash because of the ease in harvesting and transportation, compared with crookneck squash. Examples of straightneck squash include Cougar, Enterprise, Fortune, Golddrop, Lemon Drop L, Liberator III, Lioness, Multipik, Monet, Seneca Prolific and Superpik. Straightneck squash can typically be harvested between 40 and 50 days after the first fruit appears. Most have a large bulb that tapers down toward a thin neck. The typical color of straightneck squash is yellow, but some are a light green.
When selecting patty pan squash at the market, look for squash that are regularly shaped, without bruises or nicks. Steer clear of any with discolored areas or moldy spots. If you’d like to steam or roast the patty pans whole, choose smaller squash, as they’ll cook more quickly and thoroughly. However you decide to prepare them, a pound of squash should serve nicely as a side dish for two or three people.
White Bush Scallop squash is pale green in color. This tender squash, also referred to as Patty Pan squash, makes a delicious basis for stuffed squash. Similar to other summer squashes, White Bush Scallop squash is low in calories and contains potassium and vitamin A. Mature squash is generally more nutrient-rich than when it’s immature. Because of its mild taste, a variety of fillings work well with scallop squash.
What to Look For: Look for summer squash that are firm and heavy for their size; the skin should be brightly colored and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long.
How to Store: Refrigerate in a plastic bag for up to four days; do not wash until ready to use.
Basil-Topped Grilled Summer Squash
4 servings
Ingredients:
- 1/2 cup chopped fresh basil
- 1/4 cup toasted pine nuts
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon grated Parmesan cheese
- 1 clove garlic, minced
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
- Olive oil cooking spray
Directions:
- Preheat grill to medium-high.
- Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
- Coat both sides of squash slices with cooking spray.
- Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.
Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Zucchini Salad with Shaved Parmesan
Add minced fresh jalapeño, if you want more spice.
Makes 6 servings
Ingredients
- 1 medium lemon
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 pounds small zucchini, cut into lengthwise slices about 1/2 inch thick
- 1/2 cup sliced almonds, toasted
- 1/3 cup thinly shaved Parmigiano-Reggiano cheese
Directions:
- Bring a small saucepan of water to a boil over medium-high heat. Remove the peel from lemon with a vegetable peeler, making sure not to include any white pith. (Reserve the lemon.) Cut the peel into thin slivers. Add to the boiling water and cook until soft, 4 to 5 minutes. Drain and set aside to cool.
- Squeeze the juice from the lemon into a small bowl. Add oil, pepper and salt and whisk to combine. Set aside.
- Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
- Oil the grill rack or a grill pan. Grill zucchini slices, turning once, until tender, 6 to 8 minutes.
- Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese and the lemon peel.
Make Ahead: Prepare through Step 4, cover and refrigerate the zucchini, lemon peel and dressing for up to 1 day. Bring to room temperature before serving.
Tips: Use a vegetable peeler to shave thin curls or slivers off a block of hard cheese like Parmigiano-Reggiano. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Tortellini & Zucchini Soup
Serve this soup with a slice of multigrain baguette and a spinach salad.
6 servings, about 1 1/2 cups each
Ingredients: 
- 2 tablespoons extra-virgin olive oil
- 2 large carrots, finely chopped
- 1 large onion, diced
- 2 tablespoons minced garlic
- 1 teaspoon chopped fresh rosemary
- 2 14-ounce cans vegetable broth
- 2 medium zucchini, diced
- 9 ounces (about 2 cups) fresh or frozen tortellini, whole wheat or spinach-cheese
- 4 plum tomatoes, diced
- 2 tablespoons red-wine vinegar
Directions:
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.
Zucchini Tomato Frittata
Serves 8
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Coarse salt and freshly ground pepper
- 4 large eggs
- 1 cup egg substitute
- 1/4 cup milk
- 3/4 cup shredded shredded reduced fat cheddar cheese
- 3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise
Directions:
- Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
- In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
- Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.
Zucchini Pasta with Ricotta
Serves 4
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 pounds zucchini, thinly sliced lengthwise
- Coarse salt and ground pepper
- 1 pound linguine
- Finely grated zest of 1 lemon
- 1/2 cup ricotta
Directions:
- Preheat oven to 450. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
- Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.
Tomato, Bocconcini, and Zucchini Pie
Serves 4 to 6
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 finely chopped shallot, about 1/4 cup
- 1 small zucchini, 7-8 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
- 1 1/2 pounds cherry tomatoes, plus cherry tomatoes for garnish, if desired
- 1/2 cup grated Parmesan cheese
- 4 ounces bocconcini (small mozzarella cheese balls)
- 3 tablespoons fresh basil, chopped
- teaspoon finely grated lemon zest
- 1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
- Coarse salt and freshly ground pepper
- Whole Wheat Pastry, see recipe below
- 1 tablespoon milk
- 1 large egg yolk
Directions:
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
- Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest and flour into shallot-zucchini mixture. Season with salt and pepper. Set aside.
- Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick and transfer to a baking sheet. Drizzle crust with remaining tablespoon oil.
- Spread with filling leaving a 3 inch border. Fold in sides of crust, slightly overlapping and over filling. Refrigerate until cold, about 20 minutes.
- Preheat oven to 375 degrees. Whisk milk and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.
Whole Wheat Pastry
Ingredients:
- 2 teaspoons active dry yeast
- 1/2 cup lukewarm water
- 1/4 teaspoon sugar
- 1 large egg, at room temperature, beaten
- 1/4 cup olive oil
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 3/4 teaspoon salt
Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes in large bowl of mixer. Beat in the egg and the olive oil using the paddle attachment. Combine the flours and salt, and stir into the yeast mixture.
Switch to the dough hook and knead the dough until it comes away from the sides of the bowl. Knead for a few more times, just until the dough is smooth-do not overwork it.
Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces. Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in the recipe above.
If not using the second piece of dough right away, freeze the dough for another time.
Rosemary Chicken and Summer Squash Brochettes
Serves: 2. Can be doubled.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh rosemary, chopped (1 teaspoons dried)
- 2 garlic cloves, minced
- 1 teaspoon lemon peel, grated
- 2 skinless boneless chicken breasts halves (cut into 6 pieces)
- 3 small patty pan squash or yellow squash, cut in large dice
- 1/2 red bell pepper,cut in large dice
- 1/2 small red onion, cut in large dice
- 4 metal skewers
Directions:
- Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl.
- Add chicken, onion, red bell pepper and squash; toss. Let stand 10 minutes; toss occasionally
- Alternate 3 chicken pieces with vegetable pieces on each skewer.
- Sprinkle generously with salt and pepper.
- Grill until chicken is cooked through and vegetables are just tender, turning often, about 10 minutes.
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Sun-dried tomatoes are ripe tomatoes that are placed in the sun to remove most of the water content from the tomatoes. Cherry types of tomatoes will lose 88% of their initial (fresh) weight, while larger tomatoes can lose up to 93% during the process. As a result, it takes anywhere from 17 to 20 lbs of fresh tomatoes to make a single pound of sun-dried tomatoes.
Even after the procedure, the tomato fruits keep their nutritional value. The tomatoes are high in lycopene, antioxidants, and vitamin C, and low in sodium, fat, and calories.
Before modern canning methods were available, Italians dried tomatoes on their tile roofs for use in winter when fresh tomatoes were not an option. Nowadays, sun-dried tomatoes (pomodori secchiin Italian) are not as popular in Italy as they are in America, where they are mostly relegated to antipasto or as a flavor-booster for sauce. These dried, concentrated and flavorful tomatoes have enjoyed a popularity boost in the United States in the past couple of decades, initially as a gourmet item but fast becoming a favorite of home cooks.
Sun-dried tomato tips
Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes and colors. Traditionally, they were made from dried red plum tomatoes, but they can be purchased in yellow varieties as well. Sun-dried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic.
Unless they are already packed in oil, sun-dried tomatoes will need to be reconstituted before use. Just let them soak in warm water for thirty minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry and use as directed in your recipe. You can also use wine, broth, or other cooking liquid to reconstitute. Once reconstituted, use them within several days or pack in olive oil and store in the refrigerator for up to two weeks. To reconstitute in oil, simply cover the dried tomatoes with oil and refrigerate for 24 hours.
To use oil-packed, drain tomatoes from oil and use. Always be sure that those left in the jar are completely covered with oil, which may mean adding more oil as you use the tomatoes. Don’t toss out that oil when you’re done with the tomatoes. It will pick up flavor from the tomatoes and be great in salad dressings or used for sauteing.
Cooking with sun-dried tomatoes
The flavor of sun-dried tomatoes is quite intense, concentrated, and slightly salty, so a little goes a long way. Although they are wonderful with pasta, you’ll enjoy using sun-dried tomatoes with many other foods, including vegetables, meats, and breads. Unopened commercially dried tomatoes will be fine without refrigeration for six to nine months. Once opened, oil-packed dried tomatoes should be refrigerated and used within two weeks. They can also be frozen.
Sun-Dried-Tomato Vinaigrette
Yield: 1½ cups
This vinaigrette is rich and sweet from the sun-dried tomatoes, so you don’t need to use much of it on salad greens
To use it as a pesto sauce and/or to add it to a pasta dish, omit the vinegar, thin it down with pasta water, and add pine nuts, sautéed zucchini, and chopped fresh basil.
- 12 oil packed sun-dried tomatoes
- 1 garlic clove, peeled and minced
- 1/3 cup balsamic vinegar
- ½ teaspoon salt
- A few turns of freshly ground black pepper
- ½ cup grated Parmesan cheese
- ¼ cup olive oil
Place all the ingredients but the olive oil into the bowl of a food processor (or a blender) fitted with a metal blade, and purée to a thick paste.
Continuing to run the machine, add the oil slowly through the feed tube or the lid of the blender. Taste for salt.
Breakfast
Spinach and Sun-Dried Tomato Frittata
- olive oil cooking spray
- 2 teaspoons olive oil
- 1 small shallot, chopped
- 1 cup packed fresh spinach, chopped
- 4 whole eggs
- 3/4 cups egg substitute
- 8 sun-dried tomato halves, chopped
- 1/2 cup grated Asiago cheese
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg substitute in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes
Lunch
Turkey, Sun-Dried Tomato and Basil Wraps
- 1/2 cup cream cheese, low-fat whipped
- 2 tablespoons jarred julienned sun-dried tomatoes or 6 sun-dried tomatoes, chopped
- ¼ cup red onion, thinly sliced
- 10 basil leaves, chopped
- 4 large whole wheat flour tortilla
- 3/4 pound sliced smoked turkey breast
- 4 lettuce leaves, green leaf, Bibb or Romaine, shredded
1. In a small mixing bowl, combine the cream cheese, sun-dried tomatoes and basil.
2. Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the turkey among the tortillas and spread the remaining cream cheese mixture on top of the turkey. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.(The wraps can be made ahead and stored in the refrigerator.)
3. Cut the wraps in half on the diagonal and serve. 4 servings.
Shrimp With Sun-Dried Tomatoes
Yield: 4 to 6 servings.
- 2 tablespoons extra virgin olive oil or jarred sun-dried tomato oil
- Several sprigs thyme
- 1 tablespoon minced garlic
- 1 cup sun-dried tomatoes, roughly chopped
- 2 tablespoons capers, drained if necessary
- 1/2 cup fish stock or dry white wine
- 16 to 24 large shrimp, peeled
- Salt and pepper
- Chopped fresh basil.
Put oil in a large, oven proof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce. Cook just until they turn pink. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm with Italian bread.
Dinner
Italian Pork Tenderloin
4 Servings
- 1.5 lb. pork tenderloin
- 2 tablespoons olive oil
- 6 fresh sage leaves
- 4 slices of prosciutto
- 6 sun-dried tomatoes
- Olive oil for brushing meat; salt and pepper
- 1 tablespoon honey mustard, or mustard of choice
Pre-heat oven to 450 degrees F. Oil a baking dish just large enough to fit the pork tenderloin. Make the stuffing. Put the oil, sage, prosciutto and sun-dried tomatoes in a food processor. Pulse this mixture a few times until it is combined to a thick paste.
Cut a slit through the middle of your pork, but don’t go through to the bottom and with your hands, spread the stuffing onto the center of the meat. Close the pocket.
Tie together with kitchen twine to secure. Rub the tenderloin with olive oil, kosher salt and pepper.
Place meat in prepared baking dish. Roast the pork at 450 degrees F. for 15 minutes, then turn the oven down to 350 degrees F. and cook another 30 minutes. Pork should be 160 degrees when done. Let the meat rest for 5 minutes so the juices can distribute evenly before slicing. Remove the string.
To make a simple pan sauce, use the drippings in the pan and whisk in a tablespoon of honey mustard. There won’t be a lot of sauce, but enough to drizzle over the pork slices.
Orecchiette with Broccoli Rabe, Sun Dried Tomatoes and White Beans
Serves 6 to 8
- 1 pound orecchiette pasta
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 bunch broccoli rabe, stems removed, leaves chopped
- 1 cup oil-packed sun-dried tomatoes (about 12 pieces), sliced
- 1 (15-ounce) can cannellini beans, rinsed or 2 cups cooked dried beans
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
Bring a large pot of salted water to a boil; add pasta and cook until al dente according to package directions. Reserve a cup of the pasta cooking water and drain pasta thoroughly.
Meanwhile, in a large sauté pan over high heat, heat olive oil. Add garlic and cook until fragrant but not browned, about 1 minute. Add half the broccoli rabe and sauté until lightly wilted but not brown, about 2 minutes. Add remaining broccoli rabe to pan and cook for another minute or two. Add sun-dried tomatoes and cannellini beans and toss lightly. Taste and adjust seasoning with salt and pepper.
Add hot drained pasta to the pan (or to a larger bowl if needed) and toss with the vegetables. Stir and add a few tablespoons of reserved pasta cooking water if mixture seems dry. Season and taste again. Serve immediately with freshly grated Parmesan cheese.
Chicken & Sun-Dried Tomato Orzo
Fish fillets may also be substituted in place of chicken. Serve with sautéed fresh spinach.
4 servings
- 8 ounces orzo, preferably whole-grain
- 2 cups water
- 1 cup chopped sun-dried tomatoes,oil-packed, divided
- 2 clove garlic, peeled
- 3 teaspoons chopped fresh marjoram or oregano, divided
- 2 tablespoon red-wine vinegar
- 4 teaspoons sun-dried tomato oil, (reserved from sun-dried tomato jar )
- 1 tablespoon extra-virgin olive oil
- 4 boneless, skinless chicken breasts, trimmed (1 1/4 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1- 9-ounce package frozen artichoke hearts, thawed
- 1/2 cup finely shredded Pecorino-Romano cheese, divided
- Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.
- Meanwhile, place water, 1/2 cup sun-dried tomatoes, garlic, 2 teaspoons marjoram, vinegar and sun-dried tomato oil in a blender. Blend until just a few chunks remain.
- Season chicken with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
- Slice the chicken. Top each portion of orzo with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.
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I have read that Italian breakfasts are very light, usually consisting of coffee (espresso) or cappuccino and some kind of pastry or bread. Biscotti are also favorites for an Italian breakfast. Biscotti are a, not too sweet cookie, that is baked, cut, then baked again to form slices of hard biscuits that are often dunked in coffee. Egg dishes, such as frittatas, are usually eaten at lunch or dinner, never for breakfast.
I can remember going to my grandparents’ home around breakfast time and my grandfather would be having a cup of coffee and eating the heel end from a loaf of Italian bread. This was pretty much his usual breakfast. I am not sure when Italian-Americans began eating specialty pastries from a bakery, but I can remember Italian bakeries were numerous where I grew up in New Jersey. I think the tradition of going to the Italian bakery came about when folks who had just come from church services wanted a special breakfast on Sunday. I can remember long lines at the bakery counter, didn’t like standing there, but liked those pastries. My grandfather even got into the habit and would bring us pastries when he visited us on Sundays. He continued the tradition when my children were little and brought us pastries up until the time that he died. Some of those delicious pastries (just wanted to make you drool) are pictured below. Of course you know they are not a healthy choice.
Sfogliatelle feature luscious mandarin flavored ricotta filling encased in a crispy shell shaped pastry.
Pasticiotti are tender pastry cups filled with either ricotta cheese, vanilla cream or chocolate cream
Frittatas
I recall that most of my breakfasts growing up were the usual cereal and scrambled eggs. Very American. My mother, however, often made traditional Italian style egg dishes, such as potatoes and eggs, or peppers and eggs or spinach frittata and I will share those recipes with you. My children weren’t so fond of fritattas when they were growing up, but they like them now as adults, so I like to make frittatas for breakfast when they visit.
A frittata is a healthy and economical dish that you can eat for any meal of the day. It is a dish similar to a French quiche, an American omelette, or a Spanish tortilla. Frittatas generally consist of eggs, vegetables, cheese, and herbs.
In my house, the contents of a frittata usually consist of whatever leftovers I have in the refrigerator that day. Italians are frugal and know how to use leftovers creatively.
You will want to pick items that have a natural affinity for each other. Think of things that you might find on a plate together anyway, or on a pizza and cheese is a key ingredient in any frittata. Making this dish is very simple as long as you have an ovenproof skillet. Sauté whatever veggies you are putting into the dish and heat through any cooked meat leftovers.
Here are some ideas:
- 1 pound of asparagus, ends trimmed and cut into 1/2 inch pieces and sautéed until soft, 2 diced plum tomatoes and 4 ounces of diced or shredded Fontina.
- A bag of cleaned spinach cooked in a skillet with olive oil, salt and pepper, 1/4 pound sliced Prosciutto, some grated Parmesan cheese and some shredded Mozzarella cheese
- I prefer to use reduced fat shredded cheeses from Kraft or Sargento and substitute half of the eggs with egg substitute to save on calories.
General techniques include
- Turn on the broiler. Place a non-stick skillet with an oven safe handle on the stove over medium heat.
- Heat the pan and add 1 tablespoons olive oil. When the oil is hot add the frittata vegetables, stirring until warm, and then pour the eggs beaten with the egg substitute over the vegetables.
- Slowly cook the frittata until the edges start to firm up. When the frittata is cooked about three-quarters of the way through, scatter the top with shredded cheese and move it to the heated broiler.
- Set the frittata about 6-inches below the broiler.
- When it is just golden brown and puffed up, remove the skillet to your stove top.
- BE SURE TO PROTECT THE HOT HANDLE WITH A HOT PAD SO YOU DO NOT BURN YOUR HANDS!
Spinach Frittata
Ingredients
- 1 tablespoon olive oil
- 1/2 cup thinly sliced onion
- 5 eggs and 1 1/4 cups egg substitute
- 8 ounces chopped raw spinach (or 1-10 oz. pkg. frozen spinach, thawed and squeezed dry)
- 1/3 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
- 1 garlic clove, minced
- 1/2 teaspoon salt and 1/4 teaspoon pepper
- Shredded mozzarella cheese
Heat oil in a 10 or 12 inch skillet with a heat-resistant handle over medium heat. Saute onion in the oil until golden, about 5 minutes. Add spinach and stir until wilted. Remove from heat. In a large bowl, combine the remaining ingredients except the mozzarella cheese. Whisk until well blended. Pour egg mixture into skillet with onions and spinach. Return to low heat and cook 8-10 minutes. Sprinkle the top with shredded mozzarella cheese and place under the broiler. Remove when the top is golden brown and cut into wedges.
Some Traditional Italian Style Egg Dishes
Peppers and Eggs
1 tablespoon olive oil
1 garlic clove, minced
1/2 cup thinly sliced green pepper
1/2 cup thinly sliced red pepper
4 large eggs beaten with 1 cup egg substitute (such as, Egg Beaters)
½ teaspoon dried oregano
Salt and pepper, to taste
Cooking Directions
Heat olive oil in a skillet over medium heat.
Add the garlic and sauté until lightly golden.
Add the peppers, cook 10-15 minutes until they begin to soften.
Cover skillet and cook 5 more minutes until they are tender.
Mix the eggs, oregano, salt and pepper together and por over the peppers in the skillet.
Stir fry the eggs and peppers to allow the uncooked portions to reach the bottom of the skillet.
Remove from heat when the eggs are done to your liking.
Potatoes and Eggs
1 tablespoon olive oil
2 medium baking potatoes, peeled and sliced thin
1 medium onion, diced
Salt and pepper, to taste
4 large eggs beaten with 1 cup egg substitute
1/4 cup Pecorino Romano cheese, freshly grated
1 tablespoon fresh Italian parsley, chopped
Cooking Directions
Heat the oil in large non-stick skillet over medium-low heat. Cook the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is soft, about 3 to 4 minutes.
Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Stir fry the mixture turning the ingredients with a spatula over and under until the eggs look cooked to your liking.
Completing the Breakfast Menu
The best accompaniments to the egg dishes featured here are bread and fruit, such as, melon or berries. Certainly a loaf of Italian bread would be good, but I like to serve Focaccia.
Focaccia is a flat oven-baked Italian bread which may be topped with herbs or other ingredients.
Focaccia is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs, and may be topped with onion, cheese, meat, or vegetables.
Focaccia dough is similar in style and texture to pizza dough but is usually baked in a deep dish pan. The bread bakes up thicker than pizza and can be used for sandwiches.
In Ancient Rome, foccacia, was a flat bread baked in the ashes of the fireplace. The word is derived from the Latin word meaning “centre” and also “fireplace” – the fireplace being in the centre of the house. As the tradition spread, the diverse regions and the different local ingredients resulted in a large variety of breads. The basic recipe is thought by some to have originated with the Etruscans or ancient Greeks, but today it is widely associated with Ligurian cuisine, a coastal region of north-western Italy. In America, it is referred to as focaccia bread.
Here is a recipe I have adapted from King Arthur.
This bread is just about the easiest home-baked bread recipe that I have found because it can be made without kneading and is ready in under 2 hours.
No-Fuss Focaccia
Ingredients
- 1 1/2 cups warm water
- 3 tablespoons olive oil (plus 2 tablespoons for drizzling)
- 1 1/4 teaspoons salt
- 2 1/2 cups King Arthur Unbleached Bread Flour
- 1 cup King Arthur White Whole Wheat Flour
- 1 tablespoon instant yeast
- Italian seasoning or other herbs of choice
- Grated parmesan cheese
Directions
Drizzle the bottom of a 9″x 13″ pan with 1 tablespoons olive oil.
Combine all of the ingredients and beat at high-speed with an electric mixer for 60 seconds.
Scoop the sticky batter into the prepared pan. If you spray a spatula (or your fingers) with cooking spray, the dough will be easier to smooth out.
Cover the pan with plastic wrap, and let it rise at room temperature for 60 minutes.
While the dough is rising, preheat the oven to 375°F.
Gently poke the dough all over with your index finger. Drizzle it lightly 1 tablespoon olive oil, and sprinkle with Italian seasoning and grated parmesan cheese.
Bake the bread until it is golden brown, 35 to 40 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Focaccia
