Monday, March 11, 2013

Kumato Tomato Frittata

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This recipe marks my 52nd recipe in my series of "52 Authentic Italian Recipes".  But that does not mean the series is complete.  Italian cooking is a thought process.  2500 years ago, 4th century BC, a Sicilian wrote of the glories of fresh, local, seasonal cooking using simple preparations  limited ingredients not masked by heavy seasonings and sauces.

Well, for me at least, everything old is indeed new again.  I have discovered the cuisine for my life.  I worked hard the last 52 recipes to find the origins, Italian language, region of Italy and as much authenticity as possible.  Of course that last part is a tad difficult as recipes will vary from region to region (based on available ingredients) and even from house to house as sisters taught by the same Italian Grandmother will vary those simple limited ingredients to make something different and shine!

Well, I am not done.  I think (and my wife agrees) that I have cooked and tasted some of my favorite dishes ever.  I learned to make pasta from scratch.  I have three different tomato sauces to be used in different dishes.  I have made 4 different sauces for pasta that does not have a tomato (and all of them better than a tomato sauce)  The classics that I have been making for years, have  new favorite recipes (Lasagna (amazing), Risotto (amazing), Spaghetti with a Ragu Sauce (amazing), Bread Pudding (amazing), Grilled Steak with a Pizzaiola Sauce ... REALLY AMAZING!

But I feel like I have just scratched the surface.  So for now at least, my 52 recipes should read 52 Weeks (and maybe optimistically, 52 Years).

And besides... So easy.  Like a Frittata ...

Italians serve most dishes family style.  And family style means leftovers. And in Italy, leftovers mean Frittata    Commonly thought of as an Italian Omelet, this gift to the world is about the best way to use left overs.  Even soup (stews work  better) can be used to make a Frittata    Take a look at the photo to the right, my first Frittata post, made from the remains of a party tray of Antipasto the morning after.  Pretty much anything and everything from the tray.  A fine example of a leftover Frittata .

But here's one, just happened to have a really tasty winter tomato, a Kumato Tomato, my new tomato obsession!  Very simple, 3 ingredients plus fresh Thyme and grated Parmesan, and you have a beautiful flavorful treat...

Here's what I did...

Kumato Tomato Frittata

  • 2 TBS Butter
  • 3 Large Eggs
  • 2 TBS Half and Half (Can use whole milk or even 2%)
  • 1 Medium Kumato Tomato, Sliced
  • Salt and Pepper to taste
  • Garnish of Your Choice I like fresh herbs like Thyme and freshly grated Parmesan Cheese
Cooking Directions
  1. Preheat the oven to the broiler setting
  2. In a medium nonstick OVEN SAFE pan over medium high heat on a stove top burner, bring the Butter up to temperature.
  3. Add the Tomato Slices and arrange in an attractive order, cook for a couple of minute, just the butter and tomatoes.
  4. Meanwhile, whisk the eggs and 1/2 and 1/2 together.
  5. REDUCE THE HEAT to Low/medium and add the eggs slowly so not to move the tomatoes around
  6. Cook for about 5 minutes until the edges of the eggs start to cook but the center is still liquid
  7. When the bottom is set and the center of the top is still jiggly soft, move to the broiler for about 2 minutes only. Check to be sure the center has set and garnish with bits of grated cheese and Salt and Pepper to taste.
  8. Carefully place the plate over the pan and QUICKLY flip the pan and plate together so the Frittata falls straight down in the center of the plate.
  9. Serve WARM and ENJOY

Simple technique
Simple fresh ingredients
Beautiful presentation


There really are no set "Authentic" recipes for frittatas. Any combination of cheese, meats, vegetables, herbs and dribs and drabs will make a frittata just fine. Pasta, Risotto, Mushrooms, olives, cream and even bread can be added. Everyone has their favorites, but in an "authentic" Italian kitchen, a frittata is simply a wonderful way to make sure that left over food is used to it's best potential.

So, take a look at what you have leftover tonight or better yet, what you find fresh at your market... would it make a frittata tomorrow???


This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!


And,  I am pleased to also list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!


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