Tri-Color Frittata

FRITTATA TRICOLORE

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Frittata is the omelette’s Italian cousin: just like the omelette, it can be a great vehicle for using up any leftovers you happen to have around (even cooked pasta!), but it’s quicker and easier to make.

It tastes great warm or cold, and once cut into wedges it is easily transportable, which is why  in Italy it’s common to take a wedge to work for lunch. Of course it works just as well on your day off, whether you are having a picnic or hitting the beach. Frittatas are usually cooked on the stovetop, but if you dread the flip… feel free to bake yours in a regular oven! They are really quite foolproof, not to mention a quick, easy and inexpensive way to add some protein to any vegetables you have in your fridge and make them into a meal.

In Italy, we don’t usually serve frittatas for breakfast, but at either lunch or dinner. They can be a main course at a light meal, or an appetizer before several other courses. While Italians in general love this kind of food, Italian Jews are particularly fond of them because eggs are “parve”/ neutral, and can be consumed with either dairy or meat (incidentally, frittatas were probably introduced by the Jews exiled from Spain and Portugal, who also brought much more complex egg preparations, especially desserts).

Such a traditional Italian recipe deserved an Italian color theme, which is why we are going with green, white and red.

Ingredients

8 eggs

2 green peppers

1 leek

2 tomatoes or one small basket cherry tomatoes

½ cup diced mozzarella or feta cheese

2-3 tablespoons olive oil

2 tablespoons milk

1 handful flat leaf parsley

Salt and pepper to taste

 

Cooking Directions

Slice the leek thinly. Seed the peppers and dice them, or cut them into thin strips. Seed the tomatoes and dice them (if using cherry tomatoes, cut them in half).  Mince the parsley, discarding the stems.

Heat the oil in a non-stick skillet. When the oil is hot, add the leeks and the peppers and saute’ until soft (about 3-4 minutes). In a bowl, slightly beat the eggs with 2 tbs of milk, salt and pepper. Combine with the diced tomatoes, the parsley, and the diced cheese.

Pour the egg mixture into the skillet over the peppers. Allow  thbottom of the frittata to cook, using a spatula to lift the sides to allow more liquid to run under. When the bottom is cooked, carefully flip the frittata with the help of a platter, and cook the other side.

If using an oven-proof skillet, you can also transfer the pan into the oven and cook the top under the broiler for a few minutes, to avoid flipping.

Stuffed and Fried Zucchini Flowers

Stuffed Fried Zucchini Flowers (Dairy)
Stuffed Fried Zucchini Flowers (Dairy)

Stuffed Fried Zucchini Flowers (Dairy)

Stuffed and Fried Zucchini Flowers (Dairy)

Ingredients

  • 12 zucchini flowers
  • 1/2 cup of COLD dry white wine (120ml)
  • 1 large Italian mozzarella ball, cut into strips
  • 3 tablespoons parmigiano cheese
  • 2 eggs, beaten
  • 1/2 cup pastry flour (best) or all-purpose flour
  • extra virgin olive oil for frying
  • salt and pepper to taste

Directions

Check inside the flowers for bugs and shake them out.

Wash the flowers very carefully or they will break.

Dry well with paper towel without rubbing. leave for a few minutes on paper towel so the inside will dry out as well.

Stuff each flower with a strip of mozzarella. If you eat fish with dairy (**many Jews of Sephardic and Italian origins do not) add an anchovy fillet.

If you don't, salt the mozzarella and add a touch of parmigiano cheese and maybe nutmeg.

For the batter, mix eggs, all purpose flour and wine together until smooth and even (a whisk works best).

Heat up the extra virgin olive oil in a deep pot, at least 3" deep, until hot; test it by throwing a small piece of bread in it - lots of small bubbles should form around it, but it should not burn.

Gently coat the stuffed flowers with batter.

Fry until golden brown. Place on several layers of paper towel to absorb the excess oil and immediately season with salt.

The flowers can also be fried in the same batter without stuffing, sprinkled with sugar and served as a dessert (a delightful idea for Purim and Hanukkah!)

http://dinnerinvenice.com/2011/03/30/stuffed-and-fried-zucchini-flowers-dairy/

Marinated Zucchini

marinated zucchini

marinated zucchini zucchine in marinata - Lazio

Marinated Zucchini

Ingredients

  • 1 1/2 pounds fresh, small and firm organic zucchini
  • 1/2 cup extra-virgin olive oil
  • 3 tbsps white wine vinegar
  • 2 lemons
  • 1 tsp sugar
  • 1 pinch red pepper flakes, or 2 chili peppers, cut into 3-4 pieces
  • 2 garlic cloves
  • 4 tsps coarsely chopped fresh basil leaves
  • 4 tsps coarsely chopped fresh parsley or mint leaves
  • salt and pepper

Directions

Using a mandoline or your food processor disc to make them even, cut the zucchini lengthwise into slices ¼-inch thick.

Place the slices in a colander, sprinkle with salt and place at the bottom of your sink to drain for 1 hour.

Drain, rinse, and dry with paper towel. Set aside.

In a bowl, combine the oil, vinegar, lemon juice, sugar, salt and and the chili.

Place the zucchini slices flat in the jar, a few at a time, pouring some of the marinade, garlic slices, basil and mint between each layer.

Cover and marinate for at least 12 hours before serving.

http://dinnerinvenice.com/2011/03/13/marinated-zucchini/