FEEDING A VILLAGE: ITALIAN EASTER SUNDAY, PART TWO... Frittata

Frittata -- which is very similar to an omelet is one of the main dishes of our traditional Easter meal -- our family made it with fresh ricotta cheese, eggs and fresh sausage. The sausage was usually handmade at home, and we actually had a neighbor who made fresh ricotta - how great was that.  We were not really into vegetables but I have heard rumors of other families also having a vegetable frittata along with the sausage.

I have never actually seen a written recipe for the way it was made, and believe me I have searched, bought cookbooks, goggled, and questioned people for one.  (OK - it was just an excuse for the cookbook purchase).  I think it was one of those dishes that either you were born with the knowledge of how it was made or "they" considered it a basic skill so no one ever wrote it down, or it is a well kept secret.   So I have experimented with different ways of making it over the years and finally settled on the recipe that works for me.

The controversy is on how to cook it -- purists make it on the stove top in a frying pan -- problem is this requires a "flip" of the frittata -- very problematic for me -- I have never fully developed this skill of flipping -- I basically count on G for this.  So when G is not around I just cook it in the frying pan then put in under the broiler to finish off the top of the frittata - not sure it this would pass the test of a true old school Italian cook -- but I am half French so I think it is fine for me to use the broiler.  The other way to cook the egg mixture is to bake it, a much easier method it seems to me - just put the mixture into a baking pan and place in oven, how easy it that.  However in my opinion baking it doesn't have the same texture and taste as frying but with other side dishes to make you need a compromise.

Since I am hosting the holiday this year I am in charge of the frittata - which admittedly is not as fun as cooking a ham in soda, but someone has to do it and the rule is for the host to make it - based on the fact it does not travel well.

I am going to make it two different ways -- the sausage and ricotta cheese on the stove top/broiler method, and the asparagus and ricotta cheese baked in the oven

Anyway here go my variations.  Recipes to follow.


-D


G's advice:


I daresay flipping a frittata is a tad risky, and I'm all for making things easier for myself (and those around me as well).  My opinion/advice: finish it in the oven and call it a day.  The frittata police are off duty anyway, so no one's watching.