/Fritatta

Fritatta

At today’s Slow Food Central NJ’s Farmers Market, I did a cooking demonstration that combined a typical Italian dish, the frittata, with local Jersey products. I browned a quater pound of sausage in a pan (a 20-80 mix of pancetta and pork shoulder, hot chili flakes and pepper) then whisked together 6 fresh Cherry Grove Farm eggs, ground pepper and a Tbsp of parmesan cheese. I added the egg to the pan and allowed it all to cook over a medium-low heat for about 10 minutes. I then turned the nearly cooked frittata over using my patented plate assisted flip technique, and slid it back into the pan to finish.

2016-01-07T14:38:43+00:00 February 20th, 2009|Categories: Food & Wine|0 Comments

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  1. Gennaro February 23, 2009 at 8:07 pm - Reply

    This is a taste of home. Lots of frittata growing up featuring potatoes, asparagus, mushrooms, or onions.

  2. Katie February 23, 2009 at 8:36 pm - Reply

    I cant wait for asparagus season! Frittata di asparagi is a personal favorite of mine!

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