Sample Project From A Taste of Italy

About this project
Published

Time
Time:0h15
Difficulty
Nice 'n' Simple
Crafts
Cooking

Posted By

Unknown Location
2011
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Pancetta-Wrapped Egg Frittata

To get a great frittata, never beat the eggs and the other ingredients together. Instead, mix them gently, just until all the ingredients are combined. If you are a vegetarian, you can substitute sliced zucchini for the pancetta, but be sure to use a baking cup, or line your muffin pan with some parchment paper, so the zucchini retains its shape.

prep time: 10 minutes | cooking time: 15 minutes | serves: 4–6 (makes 12 frittatas)

Tags

Extract from

A Taste of Italy by Damiano Carrara

Published by Sterling

 “A well-balanced, deliciously presented cookbook.” —Shelf AwarenessThe Italian-born, up-and-coming cooking show celebrity brings his passion for Tuscan food to the American table. This beautifully photographed cookbook is alive with vibrant, soul-satisfying food! Growing up in Lucca, Italy, chef Damiano Carrara learned how to cook, not only from his mother and grandmother, but also from his father. Here, he brings those dishes from his family’s table to yours—including his father’s tried-and-true recipe for homemade gnocci with pesto. His comforting, delicious recipes range from Pasta e Fagioli (Pasta and Bean Soup) and Insalata di Farro con Gamberi (Farro Salad with Shrimp) to Finocchi Gratinati (Fennel au Gratin), Lasagne Vegetariana ai Carciofini (Vegetarian Baby Artichoke Lasagna), and Panna Cotta scattered with fresh berries or shaved dark chocolate. This is authentic Italian home-style cooking at its best.

© 2018 Damiano Carrara / Sterling · Reproduced with permission. · A Taste of Italy by Damiano Carrara, published by Sterling (£24.99, available from www.thegmcgroup.com)


Recipe

  • Step 1

    Place the sliced pancetta in a crisscross pattern, to create a basket to hold the egg frittata, on a baking sheet. If you are using zucchini instead of pancetta, place the slices in a muffin mold.

  • Step 2

    In a bowl, whisk the eggs. Add the cream, salt (to taste), zucchini, chopped onion, and Parmigiano Reggiano. Gently mix together all the ingredients. Pour the egg mixture into the molds, leaving a bit of space at the top to allow room for the mixture to rise. Preheat the oven to 350°F (180°C) and bake the egg mixture for about 15 minutes or until the frittatas are done. Let them cool for a couple minutes and then serve.

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