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September

Recite de la Marche

(Piconi family recipes from the Marches)

Frittata in umido



Sauce Ingredients:

  • 2 TB John Piconi Extra Virgin Olive Oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 qts whole tomatoes with juice
  • 1 TB dried basil
  • 1/2 tsp salt
  • 1 tsp pepper
  • pinch of cloves
  • 1 tsp cayenne pepper if desired

Sauce Directions:

Add EVOO to sauté pan and cook celery and onion until wilted.

Pulsate tomatoes in a food processor with juice for 1 minute then add to celery and onions.

Add basil, cloves and pepper and bring to boil. Simmer on low heat for 30-45 min until slightly thickened.

Cover and remove from heat. Preheat oven to 450° or convection oven to 400°.




Frittata Ingredients:

  • 8 eggs
  • 6 oz grated Romano cheese
  • 6 oz Panko bread crumbs
  • 1 tsp salt
  • 1 Tbs John Piconi Extra Virgin Olive Oil

Frittata Directions:

Beat eggs with mixer for 30 seconds to blend but not froth.

Stir in cheese and bread crumbs until mixture is batter consistency.

Lightly coat 10" oven-proof, non-stick skillet with olive oil and heat for 1 minute over medium heat. Reduce heat to low and put frittata mixture into skillet and cook over for 3-7 minutes until batter is firm. Bake in oven until slightly browned on top.

Cool 15 minutes then cut into 2" squares and place in sauce. Cover sauce and egg mixture and let set for 15 minutes.




Buon Appetito!

John's tip: For a healthier frittata version replace the 8 eggs with 4 whole eggs and 8 egg whites.



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