smakaose.com

25 april 2012

I Italien äter man inte omelett, man äter Frittata. Det var en vanlig standardrätt när jag bodde där nere och åts oftast som en huvudrätt på kvällen efter den dagliga minestrone'n. På Wikipedia hittade jag en så bra text som i fyra punkter beskriver vad Frittata står för så jag väljer att delge den i sin helhet:

• There is always at least one optional ingredient in a frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. Eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.

• The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5–10 minutes,typically 15, until the underside is set but the top is still runny.

• The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under an intense salamander to set the top layer, or baked for around five minutes.

• Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.

Frittata med zucchini och spenat serverad med mortadella 4port   

6    st ägg   
1/2 zucchini   
1    dl finhackad purjolök   
60  gr spenat   
40  gr riven ost   
1    msk smör   
2    msk olivolja       
salt       
peppar från kvarn       
riven muskot   

8     stora tunna skivor mortadella               
Sallad att servera till