Monday, November 22, 2010

Frittata alla Piemontese

This is a very nice frittata!
     The flavors in this frittata are modern healthy Piemontese.  Gorgonzola is a product of the Piedmont region.  The gorgonzola cheese is remarkably good tasting with eggs.  Frittatas are nice for breakfast or lunch and they are also nice for a light dinner.
     When cooking Italian food, I use traditional ingredients in my recipes.  There is no grocery store in Chicago that has white truffle mushrooms.  I did substitute white cave mushrooms for the white truffles.  The flavor of shaved white truffle can send this recipe to the "top of the charts" if you can find any for sale.  If not, then substitute your favorite mushroom.
     Recipe:  Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 1 sliced large mushroom.
     Add 6 asparagus spears.
     Lightly saute the sliced mushroom and asparagus spears, till the asparagus become al dente.
     Set the asparagus and mushrooms aside.
     Keep the hot saute pan on medium heat. 
     Add 1 clove of minced garlic.
     Add 1 handful of fresh spinach leaves.
     Saute and stir, till the spinach it is wilted.
     Set the spinach aside.
     Whisk 3 eggs in a mixing bowl.
     Add 1 pinch of oregano.
     Add 4 chopped fresh basil leaves.
     Add sea salt and black pepper.
     Heat a non stick saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Pour the egg mixture into the hot butter.
     Use a spatula to even the edges of the frittata, so it is a round shape.
     After the bottom half of the frittata is cooked firm, remove the pan from the heat.
     Sprinkle a little bit of grated mozzarella cheese on top of the uncooked side of the frittata.
     Sprinkle some crumbled gorgonzola cheese on the frittata.
     Arrange the asparagus spears and mushroom slices on top of the frittata.
     Sprinkle a small amount of fine bread crumbs over the top of the frittata.
     Place the saute pan and frittata into a 400 degree oven.
     When the cheese lightly melts, then the eggs in the frittata are done cooking too.  (Do not brown the gorgonzola cheese or it will taste awful!)
     Slide the frittata onto a plate.
     Place the wilted garlic spinach on the center of the frittata.
     This is a very pretty frittata!  The gorgonzola cheese aroma is wonderful.  The vegetables go well with this cheese.  The eggs take on the herb flavors too.  White truffles would add a very rich flavor to this frittata, but the large cave mushrooms taste good too.  This is one of my favorite frittatas.  Ciao Baby!  ...  Shawna

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