Frittata
Recipe to follow
From: The Art of Cooking composed by Maestro Martino of Como (14th/15th century)
Frittata:
Method:
- beat eggs (it says with a little water and milk... but more on this later, for now just beat your eggs)
- grate in some good cheese (I would never, NEVER, use cheddar... for regardless of your choice... white would be best)... do it to taste, I like a fair amount
- If you wish to make it green: chop/grind up chard, a generous amount of parsley, borage, mint, marjoram, and a lesser amount of sage, passing it through a stamine. (I had not borage or mint on hand, and only had chard and parsley fresh but made do... what I did, however, was a bit different where I crushed the herbs together and strained them with the milk into the eggs)
- cook in lots of butter to make it fatty (i was fairly generous with clarified butter in the pan, clarified always cooks better and cleaner so your eggs won't become discoloured so badly)
- It says the frittata should not be stirred or overcooked (I took this to mean that I'm to pour the eggs into the hot pan with butter and then remove the frittata once the egg is fully set. For serving, I kept the frittata open as to best show off it's "greenness"
An interesting note is that the translater for the Art of Cookery suggests the recipe resembles modern scarambled eggs rather than a modern frittata... I have to disagree. However, I did make them more as omelets due to the fact they lacked any bulk added to the eggs like the modern variety. I did make them thin being scared to overcook them if it was made thick but I would like to try it thicker and see how that turns out.
Due to personal tastes, I would have liked the eggs more if they had pepper cooked in them.
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