copyright 2010, art of living,PrimaMedia,Inc/Maria Liberati
Simple ,delicious recipes that use mainly Mother Nature’s Ingredients are my favorite..frittata with mentuccia (mint)…it is a recipe from the days of cucina povere..but the flavor of the mint makes the frittata fragrant…they work so well together (eggs and mint)..it is hard to resist!
And with a garden full of fresh mint..this was a great excuse to pick some mint…tonight’s frittata for a light dinner on a hot August night under the stars..watching the fireworks in the sky from a nearby town celebrating a festa..
Simplicity is an art..and this recipe proves it..so simple yet so delicious
Enjoy,.serve with crusty bread and a glass of Trebbiano or Est!Est!Est! and you will
Frittata con Mentuccia (Egg frittata with mint)
2 tablespoons extra virgin olive oil
one handful of fresh mint leaves chopped or torn into small pieces
dash of salt
Break eggs into bowl and whip with a fork. Heat olive oil in saute pan. Pour in eggs, sprinkle on mint leaves, a dash of salt to taste.When one side is cooked turn frittata over. When frittata is firm on both sides place in serving dish and slice into 4 slices,serve warm or cold the next day..my favorite way to eat this is leftover.. the next day in a pannino…
For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions
winner of the Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards.
See you Sept 10 & 11 at the Hudson Valley Wine Fest in Rhinebeck, NY. I will be on center stage at 1-2 PM both days..