Einfach
4-6 per.
40 min
Lidia Bastianich
Frittata is the quintessential Italian meal. You can flavor it with anything you have on hand, and one of my favorite ways is adding dollops of fresh ricotta. Ricotta is a by-product of cheesemaking: after the curds for the cheese are drained from the whey, the whey is recooked with the addition of some milk, and soft ricotta curds slowly form. Ricotta is delicious, and Italians use it in just about any dish, from appetizer to pasta to soup to desserts, and, as here, in frittatas as well. The Italian American immigrants continued this tradition of using ricotta, and it can be found in a lot of Italian American kitchens. Since it was also easy to have a couple of chickens on hand in the backyard, we always had some fresh eggs. When there is nothing else in the house except eggs, this is the meal to make.
Zutaten:
- 3 tablespoons extra-virgin olive oil
- 1 large onion, sliced 1/4-inch thick
- 1 ripe large tomato, sliced 1/2-inch thick
- 8 large eggs
- 1/2 teaspoon kosher salt
- 8 large basil leaves, shredded
- 1/2 cup grated Grana Padano
- 6 tablespoons fresh ricotta, drained
Zubereitung:
