A simple, tasty tomatoey frittata from the Veneto that will be very nice in the summer months. To serve 6:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 3/4 pound tomatoes
- A small bunch of parsley
- A clove of garlic
- Olive oil
- 10 eggs
- Salt and pepper to taste
Preparation:
Crush a clove of garlic and set it to brown in a tablespoon of oil in a pot. While it's coloring, grind a small bunch of parsley in a mortar with six boned anchovies, cut into pieces. Stir this mixture into the pot, together with 3/4 pound blenched peeled seeded tomatoes. Season with salt and pepper to taste and cook the mixture for 8- 10 minutes over a moderate flame, then set it aside and let it cool.
In the mean time lightly beat ten eggs in a bowl. Stir the cool tomato mixture into the eggs, heat a tablespoon of oil in a skillet until it almost smokes, and dump in the eggs. Stir the mixture around for a few seconds and cook it until the bottom is set and it begins to firm up. Flip it onto a lid (see procedure), wipe the skillet clean with a paper towel, heat another tablespoon of oil in it, and slide the frittata back into the skillet. Cook a few minutes more and it's done. Top it with the tomato sauce, and serve with a salad and a white wine such as Soave or Bianco di Lugana.
In the mean time lightly beat ten eggs in a bowl. Stir the cool tomato mixture into the eggs, heat a tablespoon of oil in a skillet until it almost smokes, and dump in the eggs. Stir the mixture around for a few seconds and cook it until the bottom is set and it begins to firm up. Flip it onto a lid (see procedure), wipe the skillet clean with a paper towel, heat another tablespoon of oil in it, and slide the frittata back into the skillet. Cook a few minutes more and it's done. Top it with the tomato sauce, and serve with a salad and a white wine such as Soave or Bianco di Lugana.
