Frittata ai Pomodori Verdi

I just finished the last slice this evening and I must say this was simply delicious. It had the familiar flavor of the many authentic Tuscan frittatas I have had but it was light and fluffy. It had a subtle onion flavor but not strong like frittata di cipolle. Using saute'ed green tomatoes gave it a much different flavor than zucchini or spinach. If your a vegetarian this dish is for you.

Start by preheating your oven to 425 degrees. You will need either 1 large green tomato or a few smaller ones. This year I have an abundance of tomatoes so finding green tomatoes is not an issue. You can ask at your neighborhood vegetable stand for some green ones they have in the back. Tomatoes are usually shipped green.

Wash and chop the green tomatoes in half inch cubes.

Put the chopped tomatoes in a colender and sprinkle generously with salt. You will want to mix the salt in and toss them. Place them over the sink to drain while you prepare the rest of the ingrediants.

Now while the tomatoes are resting grate half a cup of Pecorino Romano and finely chop 2 table spoons of chives.

In a medium sized bowl beat 8 egges and add the grated Pecorino Romano and 2 table spoons of fresh finely chopped chives.

Whip the mixture until it is smooth and set aside.

                                            

You will now rinse the tomatoes in the colander with cool water and then pat them dry.

Take half a cup of extra virgin olive oil and put it in an oven proof non stick skillet. For this I used my well used and well seasoned cast iron pan. You want to heat the oil until it smokes and then place the patted dry tomatoes in the skillet and saute them on high.

Saute these green tomatoes until they are golden brown and tender which is usually about 10 minutes. In the meantime salt and peper your egg mixture to taste while giving it a few whips. When the tomatoes are done pour in the egg mixture and cook for about 4 minutes, pulling the mixture from the sides of the pan with a wooden spatula.

Place the frittata in the oven and let it cook through for about 8 minutes. It will be fluffy and look delicious, your almost there!

Now take a large serving plate place it on top of the skillet and turn it over. The frittata should fall into the plate with little or no help.

Cut the frittata in 8 slices and serve immediately.

Enjoy!

Cotolette Di Tacchino

This is a very basic easy to make dish that will impress that special someone. I have been making it for many years and it is still a number one dish.


We start by taking turkey breast removing the skin and debone it. This may seem like it would take a lot of skill to do this but it is quite easy. You could ask your local butcher to do it for you. Lately I have seen turkey breast already boneless in most stores so I will leave the choice up to you. You must slice the turkey breast in thin slices of approximately 1/8th of an inch thick.

Next take some wax paper or cellophane and cover these fillets on both sides. Then you will need to pound them flat one at a time. This is what makes them truly cutlets.

 

That's it Pound them flat until you see the fibers let go in the meat.

Next take a couple of eggs and a splash of milk and mix it altogether

Next take some breadcrumbs and season them to your taste. You could cheat and use already seasoned breadcrumbs but they are usually lack luster, so invent your own style of seasoning. Just remember to not over do it or you will loose the turkey.
Next dip the turkey fillets in the egg mixture and be certain to coat all sides.

Next dip the turkey fillets in the seasoned breadcrumbs and make sure to coat all sides.

Ah Yes, don't for get the Italian Sangiovese Wine!

While you are breading the turkey cutlets put a cup or so of extra virgin olive oil in a deep skillet 


and heat the oil. You want the oil to be about 375 degrees. One way to tell is to put a drop of 


water in the oil when you think it is hot enough. It should literally jump out of the pan, be extra 


careful when doing this because oil may splash as well.


Next place the cutlets in the hot oil making sure you have room enough to turn them.

They should take a total of approximately 3 - 5 minutes to cook so turn them over after 


approximately ~2 minutes.


Next turn them over and make sure they are golden brown on all sides once the time is about up.

Remove these once cooked and let them drain on a paper towel for a minute or two. They go 


great with many side dishes. Just use your imagination.


Bon Appetite!