{"id":1276,"date":"2009-09-12T03:51:30","date_gmt":"2009-09-12T10:51:30","guid":{"rendered":"http:\/\/marialiberati.com\/?p=1276"},"modified":"2009-09-12T03:51:30","modified_gmt":"2009-09-12T10:51:30","slug":"frittata-with-mint","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2009\/09\/12\/frittata-with-mint\/","title":{"rendered":"Frittata with Mint"},"content":{"rendered":"

\"frittata
\ncopyright 2009, Maria Liberati
\nThis 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<\/p>\n

Frittata con Mentuccia<\/strong><\/p>\n

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For 2 people<\/p>\n

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* 3 whole eggs<\/p>\n

* 1\/4 lb ricotta di pecora<\/p>\n

*2 tblsps olive oil<\/p>\n

*handful fresh mint leaves, washed and torn<\/p>\n

*salt and pepper to taste<\/p>\n

\u00a0<\/p>\n

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.<\/p>\n

Just in time for the Holidays..get your copy of<\/p>\n

The Basic Art of Italian Cooking :Holidays & Special Occasions <\/a>\u00a0with over 140 recipes, menus, wine pairing tips and short stories of Holidays spent in the mountains of Italy<\/p>\n

Mangia Bene, Vivi Bene,<\/p>\n

Maria<\/p>\n

http:\/\/www.twitter.com\/Marialiberati<\/a><\/p>\n

\"Reblog<\/a>