Spinach and Tomato Frittata
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
Fresh spinach, roughly chopped
5 cherry tomatoes, quartered
Beat eggs in a bowl.
Add the parmesan cheese, basil, salt, pepper and nutmeg; mix well. Set aside.
Lighly oil a skillet with olive oil. Heat over medium heat until hot.
Add spinach; cover and cook 2 to 3 minutes or until spinach is slightly wilted, stirring once or twice. Watch carefully to prevent burning. Spread the tomato slices evenly in the skillet over the spinach. Pour egg mixture over top.
Cover and cook over low heat for 12 to 15 minutes or until eggs are set.
Cut into wedges and serve warm.
Sunday, 31 October 2010
Wednesday, 6 October 2010
Tagliata di Manzo
con funghi porcini
1/3 cup olive oil
12 whole garlic cloves, peeled
2 sprigs rosemary
2 large fresh porcini, sliced
1 small red pepper, sliced
2" thick boneless steak - rib eye or strip
Put oil and garlic in a pan over med-high heat. Add in mushroom and pepper. Stir a little until garlic is pale gold and vegetables are softened. Turn off heat, add rosemary.
Put a cast iron (or other heavy) skillet on stove at high heat. When hot, add steak. It should sizzle and smoke quickly. Turn it over and sprinkle the dark brown side with salt and give the other side 2-3 minutes. Sprinkle more salt.
Put on cutting board and cut slices ½ “ thick. The meat will be very rare.
Turn up heat to medium under garlic pan. As it is getting hot, put in the meat slices along with any juices and cook for a minute. Sprinkle ground pepper and a little more salt. Serve on a warm platter with olive oil poured over (leave out garlic and rosemary).