honoluluadvertiser.com

Sponsored by:

Comment, blog & share photos

Log in | Become a member
The Honolulu Advertiser
Posted on: Wednesday, October 19, 2005

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

  • 1 chopped white onion
  • 2 tablespoons extra-virgin olive oil plus a little more
  • 1 clove garlic
  • 5 medium-size zucchini, coarsely diced
  • 5 large eggs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup seasoned bread crumbs
  • Salt, pepper, herbs such as basil and oregano, to taste

    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:

  • Place a dinner plate over the pan and carefully invert the frittata, then slide it back into the pan to cook the other side.

  • Place the pan in the oven and broil, a few inches from the heat, until golden brown on top, puffy and cooked through.

    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

  • 10 toasted almonds
  • 10 toasted hazelnuts
  • Pinch of chili flakes
  • 1 clove garlic
  • 3 roasted red and yellow peppers
  • 1 cup extra virgin olive oil
  • 1/2 cup fine bread crumbs, toasted
  • Salt and pepper to taste

    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.