Featured Cookbook

ORDER/INFO

1. Vegetable Frittata (Frittatina di Verdure)

2. Pork Chops Spoleto Style (Braciolette di Maiale alla Spoletina)

3. Lago Trasimeno Fish Stew (Tegamaccio)

4. Almond Foams (Spumini Mandorlati)

Book Description

Ciao Italia: Bringing Italy Home, the companion guide to Ciao Italia's 11th season on PBS, is a delightful cookbook that reads like a travel guide and a tribute to Italian cooks and their culture. Mary Ann Esposito has 10 seasons of cooking on public television and 5 cookbooks to her name, and she still manages to offer 130 new recipes presented in a culinary tour so captivating, you'll read this cover to cover. The chapters are divided by region, and each begins

... (more)

Ciao Italia--Bringing Italy Home

Authors: Mary Ann Esposito

Date: May 2001

ISBN: 0312303297

Publisher: St. Martin's Press

Hardcover

ORDER/INFO

Pietro Cardoni's Umbrian garden had everything I needed to make is vegetable frittatina. The beauty of this "recipe" is that it allows you use a variety of your favorite vegetables, resulting in a tasty omelet whose flavor is lifted by a balsamic vinegar dressing. Instead of folding the vegetables into the egg mixture, they are cooked separately to retain their al dente texture and then placed on top of the frittata along with some aged ricotta cheese (ricotta salata) and peppery arugula. A great luncheon idea. Other vegetables could include small broccoli or cauliflower florets, asparagus, sweet peppers, summer squash, and sugar snap peas. Get inspired!

Serves 4

• Dressing:

• 1/3 cup balsamic vinegar

• 1/2 cup extra-virgin olive oil

• Salt to taste

To make the dressing: Combine the vinegar, olive oil, and salt in a jar and set aside.

Fill a plastic bag with ice cubes and 3 cups of water and set aside.

• 4 ounces chunk pancetta, cut into cubes

• 8 ounces green beans, julienned

• 2 small new potatoes, peeled and cubed

• 4 small carrots, peeled and cubed

• 2 small zucchini, cubed

• 4 eggs

• 1/4 cup minced parsley

• 1/4 teaspoon salt

• 4 tablespoons extra-virgin olive oil

• 2 slightly green tomatoes, thinly sliced

• 1/2 cup shredded arugula

• 4 ounces ricotta salata cheese, cut from the wedge into small, chiplike pieces

1. Cook the pancetta in a 10-inch nonstick saute pan until crispy. Drain the pancetta on paper towels and set aside.

2. Fill a 1-quart saucepan with 3 cups of water. Bring to a boil and add 1 teaspoon of salt. Cook the beans, uncovered, until al dente (just tender); they should retain their crunch. Remove the beans with a slotted spoon and transfer them to the bag with the ice water. (This stops the cooking process and allows the beans to retain their vibrant color.) Leave the beans in the bag for 3 or 4 minutes, then remove them with a slotted spoon and let them drain on paper towels. Add the potatoes to the boiling water and cook until al dente: remove the potatoes with a slotted spoon and set aside. Cook the carrots in the same water and drain them in the same way as the green beans.

3. Whisk the eggs in a bowl with the parsley and 1/4 teaspoon of salt. Set aside.

4. Heat the oil in a 10 inch nonstick skillet. Pour in the egg mixture and cook until it is set. Slide the frittatina onto a serving dish and cut into4 wedges. Arrange the tomato slices over the top of the frittatina, then the beans, potatoes, carrots, zucchini, arugula, and pancetta.

5. Pour the dressing over the top and sprinkle the cheese over the dressing. Serve immediately.

Variation: If you cannot have eggs in your diet, use Egg Beaters, substituting 1 cup for the 4 eggs.

More From This Book:

1. Vegetable Frittata (Frittatina di Verdure)

2. Pork Chops Spoleto Style (Braciolette di Maiale alla Spoletina)

3. Lago Trasimeno Fish Stew (Tegamaccio)

4. Almond Foams (Spumini Mandorlati)

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2009 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact