Fritatta

Written by Katie Parla on February 20, 2009

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.

Keep Reading

_E3B5136

Join Me on the Food of the Italian South Book Tour!

TastingRomecollage

Tasting Rome Giveaway…And This Time It’s Global!

montblanc

Settimio’s Montblanc