copyright 2009, Maria Liberati
This frittata is one of my favorites and is so simple made up only of a few ingredients..not the least important is the fresh mint to turn a few ordinary eggs into something extraordinary. Here it it is our lunch from the country house, serve with a chilled white wine..like Fallenghina, Est!Est!Est!, Trebbiano, Pecorino
Frittata con Mentuccia
For 2 people
* 3 whole eggs
* 1/4 lb ricotta di pecora
*2 tblsps olive oil
*handful fresh mint leaves, washed and torn
*salt and pepper to taste
Place eggs in bowl, shave the ricotta and add into eggs with salt and pepper. Beat with fork. Add in mint leaves, whisk with fork gently. In saute pan, heat olive oil. Pour in egg mixture. Cook on both sides. When finished, flip onto dish, cut into slices, serve garnished with mint leaves.
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Mangia Bene, Vivi Bene,
Maria
Interesting! So just ricotta and mint in this frittata OK – if you say so! I’m going on trust for this one 🙂 I’ll try to make next week for my cena Tuesday.