| SUSAN'S
FAVORITE LUNCH SNACK |
- Loaf of Sourdough French bread
- Fresh Avocado
- Tapitio sauce
- Salt and pepper
|
Slice French Bread, arrange avocado slices
and liberally dash with Tapitio Sauce. Salt and pepper to taste.
Serve with a glass of Petite Sirah
Click
here to read about our Petite Sirah
FRITTAT CON
CIPOLLE ROSSE RED ONION FRITTATA
Fritatta is a cross between an omelette and a soufflé, and is eaten all over Italy. The traditional frittata of Apulia is highly original. In the south, they add coarse breadcrumbs to the eggs and vegetable, giving the dish more body and an interesting, slightly crunchy texture. Frittata even tastes good cold the next day.
500 g/1 lb. red onions cut into semi-circle slices
45 ml/3Tbsp extra virgin
olive oil
8 eggs
|
50g/2oz (1/2 cup) freshly grated Parmigiano
Reggiano-the best Parmesan cheese
50g/2oz (1/2 cup) fresh breadcrumbs |
1 Tbsp chopped
fresh flat-leaf (Italian)
parsley
Salt and freshly ground black pepper |
Preheat the oven to 190 C / 375 F
gas mark 5.
Lightly oil a cake pan 25cm/10 inches in diameter, preferably
one with detachable sides. Heat the olive oil and sauté the
onions for 15 minutes, until tender, stirring so that they
do not burn. Set aside to cool. Lightly beat the eggs in
a bowl and then work in the cheese, breadcrumbs, parley and
finally, the cooked onions. Season to taste with salt and black
pepper.
Pour the mixture into the lightly oiled cake pan and bade
for 15 minutes, or until the frittata rises and forms a golden
crust. Remove from the oven and allow to subside for 5 minutes.
Remove from the pan while still warm, and cut into slices.
Serve with a little fennel salad on the side.
Serves 6-8
Serve with a bottle of Riverside Chardonnay
Click
here to read about our Riverside Chardonnay
| 
