TASTE
Olive oil recipes for frittata, pesto
| • | A world of olive oil |
By Wanda A. Adams
Advertiser Food Editor
Carol Firenze says she's not the cook her Mama was — she's been a career woman all her life and not had the time for cooking as often as she'd like. But she collected her favorites in her book "The Passionate Olive" (Ballantine, hardback, $17.95).
A frittata is an Italian omelet, and the great thing about this dish is that unlike French omelets, these don't have to be carefully watched and turned. You can make a frittata ahead of time and serve it cold or at room temperature — slices of cold frittata are wonderful in a green salad, as chef Sergio Mitrotti serves at Cafe Sistina. And it's a great way to make eggs for a crowd without having to prepare each one to order. This is Carol Firenze's family recipe. You can use commercial bread crumbs seasoned with Italian herbs (e.g., Progresso brand).
FIRENZE'S FAMOUS FRITTATA
Saute onion in olive oil until limp and translucent; add garlic and saute 1 minute more.
Add zucchini and saute until softened (cover for faster cooking).
Remove from heat and set aside.
In a bowl, beat eggs; when zucchini mixture is cool, add to eggs.
Add grated parmesan and breadcrumbs and mix. Season with salt, pepper and herbs.
Wipe out frying pan, oil lightly and heat over medium heat. Pour egg mixture back into frying pan and cook until bottom is firm.
At this stage, you can do one of two things:
Slide frittata onto a plate, or just serve from the pan, warm or cold.
Serves 6:
Per serving: 210 calories, 12 g total fat, 3.5 g saturated fat, 185 mg cholesterol, 480 mg sodium, 14 g carbohydrate, 2 g fiber, 5 g sugar, 12 g protein
Here's a different kind of pesto that can be made ahead of time for use on grilled fish or meats or over a vegetable saute or pasta dish. It's from La Via Romana Restaurant in Bordighera, Liguria.
ROMESCO SAUCE
In a food processor, process nuts, chili flakes and garlic. Turn into medium-size bowl.
Peel and seed peppers, chop and add to bowl.
Slowly add 1/2 cup olive oil, stirring lightly just to mix.
Add bread crumbs and then slowly add the rest of the olive oil, stirring lightly just to mix.
Season with salt and pepper.
Place a dollop of this sauce atop grilled or fried fish or meats (pork or veal chops, especially). Or scatter over sauteed vegetables or a dish of buttered noodles.
Serving size: 1 tablespoon.
Per serving: 100 calories, 10 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 20 mg sodium, 3 g carbohydrate, less than 1 g fiber, 1 g sugar, 1 g protein
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
