Tuesday, May 19, 2009

Summer Squash Frittata

Frittata [freet-tah-tah] comes from fritto, past participle of friggere, to fry, an omelet containing vegetables, milk, ricotta, Parmigiano or some other cheese, and just about anything you fancy, mixed into the eggs rather than used as a filling. You can make frittata even with spaghetti but please not with all the left over mixed together, and not with too many ingredients.
What is the secret of Italian cooking?
You need to find the right balance about the ingredients, because that is the Italian peculiarity. Balance together with freshness and simplicity, so that you know what you are eating, so you can taste almost every single ingredient and the whole at the same time.
It is science and art together, and Italians learn it since they are born, in fact Italians are ferocious natural food critics for all their life. What professional food critics learn, Italians are born with. I just wanted to say something like this since i started this blog but i was not able to express it until today it just happened because of a simple frittata.

These are the ingredients and how i made it:
  • 3 eggs 
  • 3 big spoons of milk
  • 1 minced garlic clove
  • 2 red mild chilies
  • 3 spoons grated Parmigiano Reggiano
  • 3 apples gourd chopped [you can replace with cucuzza, or zucchini]
Apple gourd is a new discovery for me, it is a summer squash like a baby pumpkin and tastes like sweet zucchini even better than cucuzza, in India is called tinda and i am going to buy it more often.

  1. I didn't peel the tinda completely but only where the skin was crushed, then i chopped and sautéed it in extra virgin olive oil on low fire. 
  2. When almost ready i added the red chilies cut in strips and the minced garlic. Nothing as to be burned, so, be careful.
  3. Beat together eggs and milk until blended and pour over the vegetables. Cover with a lid and cook until the top is firm. 
  4. Flip it over with the help of the lid and cook the other side for a couple of minutes.

Here is the frittata with labneh dressed with freshly ground pepper and extra virgin olive oil, and a simple salad with vinaigrette.

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