Tuesday, August 3, 2010
Love and Eggs
My first trip to Italy was 3 years ago. It was in the middle of summer, in a small town named Crosia. I had traveled for 12 hours from Tuscany to Calabria to attend a dear friends wedding. She-American, he-Italian, they- crazy in love.
The town was hot. The cars and doorways small. The wedding was breathtaking. And that panini of melon and salami that I enjoyed on the beach was irresistible. A wedding in Italy should be a "must" for all to experience. A gastronomic gathering of the senses. My memory is spotted from that evening- I remember wearing a black dress. I remember cramming into a tiny Fiat and chasing the scooting newlyweds down a spiraling hill from the chapel to the restaurant. I remember being seated for 12 courses but only making it to 8. I remember an Italian duo singing Hotel California at the reception. I remember wine....and grappa. But most of all, aside from the octopus salad (maybe course #5...?) that really had me succumbing to Italian powers, I retain pure blissful images of my friend's face that night. And the happiness that surrounded all of us there.
Well, my beautiful Italian-American fused couple are back in California. So we made lunch.
Peaches and Nectarines with Opal Basil.
Salad of Red Quinoa, Harrisa, and Fried Chickpeas.
Frittata of Sweet Onions and Cherry Tomatoes.
Frittata is a simple and beautiful way to enjoy a meal. Breakfast, lunch or dinner- frittata is acceptable. I tend to not get too crazy with my frittata combinations; one or two vegetables, a fresh herb, plenty of parmesan, and maybe some pancetta if I'm feeling sassy. Hot or cold, its one of my favorite ways to eat eggs.
Frittata with sweet onions, torn basil and cherry tomatoes
Salt and Pepper
12 Organic Eggs
2 ounces Parmesan, grated
1/2 a medium Brown Onion- or 1 torpedo onion (which I used), chopped
2 T Olive Oil
¼ cup Basil Leaves, torn
8 Cherry Tomatoes, cut in half
Preheat oven to 400 F.
Whisk the eggs, Parmesan cheese, and season with salt and pepper. Add olive oil to an oven-proof skillet. Heat over medium heat. Add onions and cook till just caramelized, about 3 minutes. Add egg mixture to the hot skillet. Stir eggs gently with wooden spoon. Continue cooking until eggs are starting to set on the edges. Place skillet in oven for 8 minutes, or until the center is set but not brown. Remove from oven. Remove frittata to warm plate. Cut into wedges and sprinkle with tomatoes, remaining basil and some fresh parmesan. Enjoy!
I'm planning to reconnect with Italy in many ways this next year. Renting a space and working at a restaurant in Florence for winter. Living on a Tuscan farm in early spring, consuming my weight in gelato...... and budgeting it all by eating only frittata for the next month.