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Frittata di zucchine
by
Frank Fariello
Calificación: 4.0
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%3C/p%3E%3Cp%3EFrittata%20is%20another%20one%20of%20those%20dishes%20that%20lends%20itself%20well%20to%20the%20dog%20days%20of%20summer:%20quick%20and%20easy%20to%20prepare,%20amenable%20to%20eating%20hot%20or%20cold,%20and%20it%20keeps%20well,%20overnight%20or%20even%20longer.%20And,%20of%20course,%20it%20can%20accommodate%20an%20almost%20infinite%20variety%20of%20fillings%20that%20can%20change%20with%20the%20seasons.%3C/p%3E%3Cp%3EThe%20summertime%20frittata%20I%20may%20like%20best%20is%20made%20with%20zucchini.%20The%20combination%20is%20a%20classic%20one%20that%20appears%20time%20and%20again%20in%20Italian%20cooking.%20There%20is%20something%20about%20the%20mild%20and%20slightly%20sweet%20taste%20of%20cooked%20zucchine%20that%20lends%20itself%20to%20eggs.%20(For%20an%20example,%20see%20my%20recipe%20for%20zucchine%20cacio%20e%20uova.)%3C/p%3E%3Cp%3EIngredients%20(for%204%20people)%3C/p%3E%3Cp%3E6-8%20eggs%3C/p%3E%3Cp%3E2-3%20smallish%20zucchine%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EThen%20mix%20the%20saut%C3%A9ed%20zucchini%20with%20beaten%20eggs,%20salt,%20pepper%20and%20lots%20of%20grated%20cheese.%20For%20this%20dish,%20a%20mild%20pecorino%20(such%20as%20a%20pecorino%20toscano)%20does%20nicely,%20as%20would%20grana%20padano%20or%20parmigiano-reggiano.%20Of%20course,%20you%20can%20get%20a%20bit%20crazy%20and%20try%20something%20entirely%20different,%20but%20I'd%20avoid%20a%20cheese%20that's%20too%20sharp,%20as%20it%20would%20overwhelm%20the%20delicacy%20of%20the%20zucchini.%3C/p%3E%3Cp%3EThe%20mixture%20goes%20into%20a%20skillet%20to%20fry%20in%20a%20bit%20of%20olive%20oil.%20As%20explained%20in%20the%20master%20recipe,%20there%20are%20different%20methods%20for%3C/p%3E%3Cp%3Ecooking%20the%20top%20of%20a%20frittata%20once%20the%20bottom%20has%20browned.%20This%20time,%20feeling%20a%20bit%20lazy,%20I%20just%20ran%3C/p%3E%3Cp%3Ethe%20skillet%20under%20a%20broiler%20for%20a%20few%20minutes,%20until%20the%20top%20was%20nice%20a%3C/p%3E%3Cp%3Egolden%20brown.%3C/p%3E%3Cp%3ENOTES:%20Try%20to%20find%20smallish%20zucchini%20if%20you%20can.%20They%20taste%20so%20much%20better%20than%20the%20sometimes%20gigantic%20varieties%20found%20in%20supermarkets.%20I%20also%20prefer%20the%20kind%20with%20spottled%20skin%20rather%20than%20the%20dark%20green%20variety%20which%20when%20I%20first%20moved%20back%20to%20the%20States%20I%20would%20regularly%20mistake%20for%20cucumbers!%20If%20you%20can%20only%20find%20large%20ones,%20you%20may%20want%20to%20cut%20them%20into%20quarters%20length-wise%20before%20slicing%20them.%20You%20don't%20want%20large%20chunks%20of%20vegetable%20in%20your%20frittata%E2%80%94you%20want%20small%20bits%20so%20you%20get%20a%20bit%20of%20veg%20and%20egg%20in%20every%20bite.%3C/p%3E%3Cp%3EFrittate%20are%20best,%20I%20think,%20served%20either%20at%20room%20temperature%20or%20just%20slightly%20warm.%20The%20taste%20of%20the%20filling%20is%20much%20more%20pronounced%20when%20the%20dish%20is%20not%20too%20hot%20and%20the%20rest%20while%20it's%20cooling%20seems%20to%20enhance%20the%20flavor.%3C/p%3E){kind=link}