Sunday, September 18, 2016
CASA FRITTATA WITH RICOTTA, FONTINA, PARMIGIANO, & MUSHROOMS
The French have the omelette, the Spanish have the tortilla de patata, and the Italians have the frittata (frittate, plural in the Italian language). A Frittata is an egg dish that can be served for breakfast, brunch, lunch, dinner, or a midnight snack. Make it your own frittata by substituting a few of the ingredients with a few of your own favorites. Be creative!
¼ lb (125 g) diced pancetta or 4 slices good quality bacon, diced
8 to 10 cremini or white mushrooms, wiped clean and sliced
2 t (10 ml) extra-light olive oil or grape seed oil
2 medium potatoes, peeled and diced
1 large shallot, cut in half and thinly sliced
4 T (60 ml) unsalted butter
8 large eggs
1 cup (250 ml) whole milk ricotta cheese
½ cup (125 ml) fontina cheese, diced
¼ cup (125 ml) grated Parmigiano-Reggiano cheese
2 T (30 ml) chopped fresh basil leaves, divided
Sea salt and freshly ground black pepper
Preheat oven to 350 F (180 C) degrees.
In 10 or 12-inch (25 to 30 cm) ovenproof non-stick skillet, cook the pancetta or bacon over medium heat until crisp.
Remove with a slotted spoon and set aside in a bowl.
Discard all but a couple of teaspoons (10 ml) of the grease, and add the mushrooms.
Cook over medium heat until the mushrooms are golden brown, about 12 to 15 minutes, stirring often.
Remove mushrooms to the bowl with the pancetta or bacon.
Add the potatoes to the skillet, cover and cook, for 10 minutes, stirring a couple of times.
Remove lid, raise heat to medium, and cook potatoes another 3 to 5 minutes until golden and crisp.
Lower the heat, add the shallot, and cook a couple more minutes.
Season with salt and pepper.
Meanwhile, in a large bowl, whisk the eggs, then stir in the ricotta, fontina, Parmigiano, and basil.
Season to taste with salt and pepper
Return the mushrooms and bacon to the skillet, add the butter and let melt.
Adjust heat to low and add then beaten egg mixture.
Place the skillet in the center of the oven and bake the frittata until it is golden brown, about 25 minutes.
The frittata should be mostly firm in the middle, but don't cook until center is dry.
Cut into 8 wedges and serve immediately.