A Salami Frittata, or Frittata con il Salame: This is one of the Valdostan dishes that would have been the major player in a one-course meal in the past, and has now become an antipasto (in small wedges). In Val D'Aosta it would have been made using butter or lard as the fat for the skillet because they didn't have olive oil, but you're free to use olive oil if you prefer. In terms of the salami, you should use something that's mild; if you're in the US, perhaps Genoa salami. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 6 eggs
- 2 medium onions, sliced and rings broken up
- A small (2-3 ounce, 50-75 gram) cooked or raw salami
- 1/4 cup unsalted butter or olive oil
- Salt & pepper to taste
Preparation:
Heat the fat in a skillet, and sauté the onion rings; when they have softened and begun to wilt, crumble or dice the salami into the pan, and continue to cook for about 10 minutes more, stirring and setting the heat so the onion doesn't burn.
Beat the eggs in a bowl, pour them into the skillet, and let the mixture cook without stirring until the top begins to firm up. Then flip the frittata onto a rim-less pot lid and slide it back into the pan to brown the other side (see instructions if need be). Cook a few minutes more, then slip the frittata onto a sheet of absorbent paper, cut it into wedges, lay them on a serving platter, and serve.
Yield: 4 servings Salami Frittata.
Beat the eggs in a bowl, pour them into the skillet, and let the mixture cook without stirring until the top begins to firm up. Then flip the frittata onto a rim-less pot lid and slide it back into the pan to brown the other side (see instructions if need be). Cook a few minutes more, then slip the frittata onto a sheet of absorbent paper, cut it into wedges, lay them on a serving platter, and serve.
Yield: 4 servings Salami Frittata.
