THE EGG { il uovo}

Egg

James Aponovich

oil on panel, 3" x 5"

"We Serve Breakfast All Day"

                                       - Slogan on an American diner

Americans love breakfast yet Italians couldn't give a fig about it. (In fact a fig would be breakfast).

In Italy, It's an espresso and pastry and they're off. Italians would be just as confused with the vast array of breakfast foods in the United States as Americans are when confronted with a multi-course dinner at 9:00 at night. Parity is achieved. That being said, there is an American breakfast staple that plays a prominent part in the Italian culinary and linguistic repertoire.....

THE FRITTATA  {aka. The Omelet}

The Italian Frittata Glossary:

1.  "Frittata" :   a multi-car accident

2.  "Fare una frittata" :  To make a mess of something.

     "Faccio Una frittata"

3. "Rigirare la frittata"  :  To flip over/ to turn around an argument

4.  "Ormai la frittata e' fatta"   : By now the frittata is made / the situation is irreversible

5.  "Non si puo fare la frittata senza rompere le uova"  : You can't make a frittata without breaking the     

      eggs / To get the best results, you have to pay the price.

LET'S BREAK SOME EGGS!

As number 3 says, an Italian frittata is flipped, not baked. This is a great luncheon dish or a first course dish.

Frittata di Cipolle e Formaggio

{ frittata with onions and cheese}

Beat some eggs with grated parmesan cheese. Pour into a heated pan with olive oil . Add sautéed onions. Cook until set. Slide the frittata onto a plate, cover with another plate and flip. Slide the frittata back into the freshly oiled and hot pan and cook until done. Place onto your best Deruta plate and enjoy!

{week 30}

Copyright 2015 James Aponovich