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  • Summer Frittata

    This frittata has all the flavors of summer and makes a perfect lunch or light dinner when ripe tomatoes are in season. Grape or cherry tomatoes are usually easier to find year round, so I recommend using those. Regular tomatoes are great too, when they are perfectly ripe and flavorful.

    This frittata pairs well with a Puglian rosé or a lighter red wine.

    • 1 thick slice crusty white bread, soaked in 1 cup (236 mL) milk for 5 minutes
    • 6 large eggs
    • 1 cup (236 mL) grated pecorino cheese
    • 1 teaspoon (5 mL) salt
    • 1 teaspoon (5 mL) freshly ground black pepper
    • 3 tablespoons (45 mL) extra virgin olive oil
    • 4 ounces (112 g) mozzarella cheese, chopped
    • 1 pint (473 mL) grape (or cherry) tomatoes, chopped
    • 3 ounces (84 g) arugula

    1. Preheat the oven to 400°F (200°C).

    2. Break up the bread into small pieces with your hands. Reserve the milk it was soaking in.

    3. In a bowl, mix together the eggs, pecorino cheese, bread, and milk. Stir to combine. Add the salt and pepper.

    4. In a large, oven-safe pan, heat the olive oil and swirl it around to cover the entire bottom of the pan and about 1 inch (2.5 cm) up the sides. Pour in the egg mixture and cook for 2 minutes, or until the eggs start to set around the rim. Transfer the pan to the oven and continue cooking for 12 to 15 minutes, or until the eggs are completely set and a golden crust starts to form on top.

    5. When the frittata is cooked, sprinkle with the mozzarella cheese, tomatoes, and arugula and let rest for about 2 minutes.

    6. Serve hot or at room temperature.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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