The Best Recipes

One of the great,delicate yet substantial dishes for a crisp autumn or cold winter day is the Italian dish known as frittata.It is often referred to as an Italian omelet.Unlike the French omelet,it is not folded but it is left flat out of the skillet.There is no limit to the ingredients that may be used in preparing it.The most common-and many think the best-are potatoes and onions.Some people use leftover spaghetti,cubed ham and numerous vegetables such as sweet peppers.here is basic potato and onion version.

Delicious Frittata Recipe

Makes 4 to 6 servings.Ingredients:

1/4 pound potatoes
1/2 pound onions
salt to taste
freshly ground black pepper to taste
1 cup diced sweet red pepper
6 eggs
2 tablespoons butter
1 tablespoon red wine vinegar

Cooking Method

Peel the potatoes and cut them into 1/4-inch cubes.There should be about 2 cups.Drop the potatoes into cold water to prevent discoloration.

Peel the onions and cut into the thinnest possible slices.This is best done by using the thinnest slicing blade of a food processor.You will need 1 cup somewhat firmly packed.

Drain the potatoes and put into a saucepan with cold water to cover.Add pinch of salt.Bring ti the boil and cook until tender but not mushy,6 to 8 minutes.Do not overcook.Drain immediately.

Heat vegetable oil in a well-cured omelet pan and add the potatoes,salt and black pepper.Cook,stirring often but gently,until the potatoes are golden brown.Using a slotted spoon transfer the potato cubes to paper toweling to drain.Leave the oil in the pan,adding a little more,if necessary,to cook the onions.

Add the onions and sweet pepper to the pan and cook stirring,until the onions are golden brown.Using a slotted spoon transfer the resulting mixture to a plate lined with paper toweling.

Pour off the oil from the pan and wipe the pan clean with paper toweling.Break the eggs into a mixing bowl and add salt and pepper.

Heat the butter in the omelet pan and when it melts return the potatoes and onion mixture to the pan.Increase the heat to high and pour in the eggs,stirring with a fork as you would an ordinary omelet.Cover closely and cook over moderate heat about 2 minutes.The frittata will remain slightly unfirm on top.Sprinkle the top with vinegar.

Invert a plate slightly larger than the rim of the pan over the pan.Holding the plate tightly over the frittata,quickly and carefully let the omelet fall onto the plate.Serve delicious frittata warm or at room temperature.

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Stuffed Egg Recipes

Ingredients:

6 hard cooked eggs
ham,cut into small cubes,olive or pimiento
3 tablespoons butter,at room temperature
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste

Cooking Method:
Peel and cut the eggs in half lengthwise and remove the yolks.Arrange the egg halves on a cake rack and add a cube of ham,olive or pimiento to each cavity.

Force the egg yolks through a food mill or fine sieve.Add the remaining ingredients and beat well with a wire whisk.
Fit a pastry bag with a large star tube and spoon the egg yolk mixture into it.Hold the pastry bag close to and almost parallel with cavity.Force the mixture through the tube,moving in zigzag fashion.
Note: The eggs may be cut in half widthwise and stuffed.If they stuffed in this fashion,use a sharp paring knife to trim off a bit of the round bottom portion of each half and discard.This will permit the egg halves to stand upright.To fill the halves,arrange them on a cake rack and hold the pastry tube directly over the cavity.Fill the halves to produce a spiral effect.At the height of the spiral,raise the tube quickly to form a small peak.

Olive-Stuffed Eggs

Combine the eggs yolks with 1/2 teaspoon dry mustard,3 tablespoons butter at room temperature,2 tablespoons finely chopped olives,salt and freshly ground black pepper to taste and 2 tablespoons mayonnaise.Fill the egg white halves with the mixture and serve each of stuffed eggs with olive half on the top.

Mushroom-Stuffed Eggs

Mince 6 medium mushrooms and sprinkle with freshly squeezed lemon juice.Cook in 1 tablespoon butter until they give up their liquid,then until all liquid evaporates.Cool and combine with egg yolks,3 tablespoons butter at room temperature,1 tablespoon finely chopped dill and salt and freshly ground black pepper to taste.Fill the egg white halves with the mixture and enjoy the stuffed eggs!

Salmon-Stuffed Eggs

Combine the egg yolks with 1/4 cup flaked salmon,1 teaspoon minced onion,1 finely chopped pimiento,1/4 cup mayonnaise,1 tablespoon freshly squeezed lemon juice and 1/4 teaspoon cayenne pepper.Fill the egg white halves with the mixture.

Tuna-Stuffed Eggs

Combine the egg yolks with 1/4 cup flaked tunafish,1 teaspoon Dijon mustard,2 tablespoons butter at room temperature,1 tablespoon minced parsley,1/2 garlic clove,minced,and 1 tablespoon mayonnaise.Season with freshly squeezed lemon juice and Tabasco sauce.Fill the egg white halves with resulting mixture and serve each of stuffed eggs with a caper on top.

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