copyright Art of Living, PrimaMedia,Inc/Maria Liberati
With rising gas prices this may be the perfect time to discover the natural locations near home..not a bad thing at all! What you may be looking for is probably right outside or even inside your own front door..No matter how small your abode is you can find simple ways to make it your staycation place and find little charming spots within. And just think of the stress you will eliminate by not having to search out or navigate the traffic to a far away place. With beautiful end of summer weather still hanging around you can still capture a one day staycation here or there, even though summer is almost gone….
What better addition to a staycation at home than a frittata with style….well not your ordinary frittata anyway!
Try this Tortine con Verdure for a late Sunday brunch or lunch or even a light dinner
Don’t make a plain old frittata try this Torte instead..almost an Italian style quiche made in the same way a frittata is made..this is truly a frittata with style
Tortine con Verdure (Torte with Vegetables)
This serves 4
*1 red pepper
*4 ounces white or green asparagus
*1 garlic clove
*2 ozs fresh arugula
*1 tablespoon grated parmigiana reggiano cheese
*1 1/2 tablespoons extra virgin olive oil
*salt and pepper to taste
Wash and clean vegetables. Eliminate the seeds and filament of pepper, cut pepper into cubes. Cut off stem of zucchini, cut into cubes. Gently wash arugula leaves. Cut off tough ends of asparagus, and slice remaining part into round slices. Boil a pot of water and cook in slated water for 10 minutes. Drain, then place on towel paper to eliminate all excess water. Then place zucchini cubes into boiling water for 3 minutes, drain and let dry on paper towels to remove all excess water.Place 1 tsp olive oil I and clove of garlic n saucepan and saute cut pepper for 3 minutes. Remove the garlic. remove from heat.
Break eggs into a bowl and add a pinch of salt ,freshly grated black pepper and grated cheese,and add in drained vegetables. Place remaining olive oil in non-stick pan and heat, place in the egg mixture. Cover pan and cook on one side for 10 minutes, Turn over and cook for another 5 minutes. Serve in cut wedges and sprinkle each wedge with some freshly chopped parsley. Serve with a glass of chilled white wine…I’m thinking a Falenghina or an Est!Est1eST! chilled would be so refreshing and some crusty bread.
Hope your staycation can include eating this alfresco! Here’s wishing you a Buona Domenica for your Weekend staycation meal.
Upcoming appearances, cooking demos, for more info email : email@example.com:
October 12-14th-Philly Gourmet Food and wine Show-Oaks Convention Expo Center, Oaks Pa.
October 18th-Quakertown, Pa-Upper Bucks Chamber of Commerce Foodie Event
Get more recipes in the Gourmand World Award Winning Book, selected as Best Italian Cookbook in USA The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition