Everyday Italian_ 125 Simple and Delicious Recipes Part 3

(15-ounce) potato, peeled and cut into -inch cubes (15-ounce) potato, peeled and cut into -inch cubes

1.

garlic clove, minced garlic clove, minced .

teaspoon salt teaspoon salt .

teaspoon freshly ground black pepper teaspoon freshly ground black pepper

6.

large eggs large eggs .

cup whipping cream cup whipping cream .

cup grated Parmesan cheese cup grated Parmesan cheese

2.

ounces thinly sliced prosciutto, coa.r.s.ely chopped ounces thinly sliced prosciutto, coa.r.s.ely chopped

2.

tablespoons chopped fresh basil tablespoons chopped fresh basil

In A 9-Inch-Diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt, and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes. nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt, and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes.

Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, prosciutto, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.

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FRITTATA WITH ASPARAGUS,.

Tomato, and Fontina Cheese When asparagus is in season in springtime, use it to capture the flavors of the garden with a minimal amount of effort. It cooks quickly by any method-steaming, boiling, grilling, or sauteing, as here-and it's very easy to prepare. To trim asparagus of its woody stem end, simply hold one end of the spear in one hand, the other end in the other hand, and bend gently until the spear snaps-which it will do exactly exactly where the stem starts to get woody. Asparagus has its own built-in sous chef. where the stem starts to get woody. Asparagus has its own built-in sous chef.

6 SIDE-DISH SERVINGS.

6.

large eggs large eggs

2.

tablespoons whipping cream tablespoons whipping cream .

teaspoon salt teaspoon salt .

teaspoon freshly ground black pepper teaspoon freshly ground black pepper

1.

tablespoon olive oil tablespoon olive oil

1.

tablespoon b.u.t.ter tablespoon b.u.t.ter

12.

ounces asparagus, trimmed and cut into -inch pieces ounces asparagus, trimmed and cut into -inch pieces

1.

tomato, seeded and diced tomato, seeded and diced

3.

ounces fontina cheese, cubed ounces fontina cheese, cubed

Preheat The Broiler. In a medium bowl, whisk the eggs, cream, salt, and pepper to blend. Set aside. In a 9-inch-diameter nonstick ovenproof skillet, heat the oil and b.u.t.ter over a medium flame. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the tomato and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve. In a medium bowl, whisk the eggs, cream, salt, and pepper to blend. Set aside. In a 9-inch-diameter nonstick ovenproof skillet, heat the oil and b.u.t.ter over a medium flame. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the tomato and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve.

TRICOLORE.

The word tricolore tricolore refers to the Italian flag: red, white, and green-or, in the case of food, tomatoes, cheese, and basil. There's perhaps no better combination of flavors and textures in summertime, when tomatoes are bursting with ripe juices and sweet basil is readily available by the bushel, and the cool, moist texture of mozzarella is like a gust of air-conditioning for your palate. refers to the Italian flag: red, white, and green-or, in the case of food, tomatoes, cheese, and basil. There's perhaps no better combination of flavors and textures in summertime, when tomatoes are bursting with ripe juices and sweet basil is readily available by the bushel, and the cool, moist texture of mozzarella is like a gust of air-conditioning for your palate.[image] By all means, try to find freshly made mozzarella or imported buffalo-milk mozzarella. The flavor and texture of the prepackaged stuff is very pale in comparison. A good mozzarella-one that you're going to eat uncooked-should be moist and springy, and should ooze milk when you cut into it. If it's rubbery, pasty, or dry, it's just not worth it. By all means, try to find freshly made mozzarella or imported buffalo-milk mozzarella. The flavor and texture of the prepackaged stuff is very pale in comparison. A good mozzarella-one that you're going to eat uncooked-should be moist and springy, and should ooze milk when you cut into it. If it's rubbery, pasty, or dry, it's just not worth it.

PANINO ALLA MARGHERITA.

This sandwich made of mozzarella, tomato, and basil is my version of a BLT. It's simple, quick, and oh so yummy! The term alla Margherita alla Margherita was invented in 1889 when an official from the royal palace asked a local to make pizzas for Queen Margherita. Her favorite was the one made with three toppings: tomato (red), cheese (white), and basil (green)-the was invented in 1889 when an official from the royal palace asked a local to make pizzas for Queen Margherita. Her favorite was the one made with three toppings: tomato (red), cheese (white), and basil (green)-the tricolore tricolore of the Italian flag. So anything using those three toppings is known as of the Italian flag. So anything using those three toppings is known as alla Margherita. alla Margherita.

MAKES 1 SANDWICH.

1.

slice fresh mozzarella cheese ( inch thick; about 2 ounces) slice fresh mozzarella cheese ( inch thick; about 2 ounces)

2.

slices rustic white bread (each inch thick) slices rustic white bread (each inch thick)

teaspoon salt teaspoon salt Freshly ground black pepper to taste