Cucina Italiana
Hunter, Helen
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"To cook is to create. And to create well...is an act of integrity, and faith."

Marcella Hazan's Frittata with Tomato,
Onion and Basil

“If I had to choose just one plant for the whole herb garden,
I should be content with basil.”
~ Elizabeth David

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Heigl, Franz
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Cucina
Gorham, Gregory
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Frittata with Tomato, Onion and Basil


Essentials of Classic Italian Cooking
by Marcella Hazan, 1992, Alfred A. Knopf, Inc.

For 4 to 6 servings

3 cups onion, sliced very thin
1/4 cup extra virgin olive oil
Salt
1 cup fresh, ripe plum tomatoes, skinned raw with a peeler,
seeded, and chopped, OR canned imported Italian plum
tomatoes, drained and chopped
5 eggs
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Black pepper, ground fresh from the mill
1/2 cup fresh basil, torn into very small pieces
2 tablespoons butter

1. Put the onion, olive oil, and some salt into a large sauté pan, turn the
heat on low, and cover the pan. Cook until the onion wilts and becomes greatly diminished in bulk, then uncover and continue cooking until the
onion becomes colored a rich golden brown.
2. Add the tomatoes and salt, turn the ingredients over thoroughly to coat well, and adjust heat to cook at a steady simmer for about 15 or 20
minutes, until the oil floats free of the tomatoes. Tip the pan, push the tomatoes and onion toward the upended edge of the pan, and spoon off
the oil that collects at the bottom. When drained of oil, transfer the vegetables to a bowl until their heat abates.
Ahead-of-time note: You can cook the onion and tomatoes up to this point
several hours or even a day or two in advance. You do not need to refrigerate
them if you are going to use them later the same day. If refrigerated, bring
them to room temperature before proceeding with the frittata.
Beat the eggs in a bowl and add the tomatoes and onion, a pinch of salt,
the grated Parmesan, and a few grindings of pepper. After mixing
thoroughly to combine the ingredients well, add the torn-up basil.
3. Turn on your broiler. Melt the butter in a 10-inch non-stick skillet
with a flame-proof handle over medium heat. Do not let the butter
become colored, but as soon as it begins to foam, pour the egg mixture
– stirring it with a fork while tipping it out of the bowl – into the pan.
Turn the heat down to very low. When the eggs have set and thickened,
and only the surface is runny, run the skillet under the broiler for a few seconds. Take it out as soon as the "face" of the frittata sets, before it becomes browned.
(Alternative cooking method: If you like working with the oven, you can pour the frittata mixture into a buttered baking pan, preferably round,
and put it into a preheated 350-degree F. oven for 15 minutes, or until
the frittata is no longer runny.)
Frittate taste equally good when hot, warm, or at room temperature…
When cut into pie-like wedges, a frittata or an assortment of them will
enrich an antipasto platter, make a very nice sandwich, travel beautifully
to any picnic, or become a welcome addition to any buffet table.
 

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