Photo Daniel Bellino Zwicke
View from back of VILLA CIMBRONE
Photo Copyright Daniel Bellino Zwicke
TRAVEL GUIDE / COOKBOOK
Daniel Bellino Zwicke
POSITANO PICTURE of The DAY
Almost Sunset Time
And Some Cactus
POSITANO is COMING
Fritatta are flat Italian Omelettes, that Italians love to eat for lunch, as a light dinner, maybe preceded with some kind of green salad which might include an Insalta Caprese. Fritatta are much loved on the Amalfi Coast as they can be made with just about anything you. like, especially any vegetables that they grow in the area. Potatoes, Spinach, Sweet Peppers, and Zucchini are among the favorites, and are usually always seasoned with grated cheese. Spaghetti Fritatta is a favorite in Naples as well as on the coast. It’s tasty, seasoned with some tomato and Pecorino or Parmigiano Cheese, and it’s a great way to get rid of leftover Spaghetti.
FRITTATA di ASPARAGI e PATATE
Potato & Asparagus Frittata
Both potatoes and asparagus are much loved on the Amalfi Coast, and both vegetables find there way in many dishes, including; soups, pasta, and as here in frittata. You can make the frittata with just three 3 eggs if you like to have a nice lunch or light dinner for one. Or make it with 5 or 6 eggs as it calls for in the recipe below, and you can serve a wedge of frittata as part of mixed antipasti, eat a couple pieces for a snack in-between meals, and it is a great item to bring along with Aracini, Salami, and Cheese for a nice beacch-lunch or picnic anywhere at all. Enjoy it.
1 large Idaho Potato, peeled and sliced ¼” thick
10 medium Asparagus, washed, sliced 1” pieces
5 X-Large Eggs, beaten
¼ cup grated Parmigiano
1 1/2 Tablespoons Butter
Olive Oil, Salt, & Black Pepper
Fill a medium pot ¾ full with water. Add 1 teaspoon of Salt. Bring water to the boil and add potatoes. Once the water comes back to the boil, let potatoes cook for one minute then add the asparagus.
Continue cooking the potatoes with the asparagus until the potatoes and the asparagus are both getting slightly tender, yet firm at the same time, 4-5 minutes.
Drain the vegetables in a colander and set aside.
Place the eggs in a medium bowl, add a half teaspoon each of both Salt & Black Pepper and beat eggs to combined. Add grated Parmigiano and mix into the eggs.
Place a large 10-12” non-stick frying pan on top of stove and add 5 tablespoons of olive oil to pan. Add the potatoes and asparagus and bring to medium heat. Season with a pinch each of salt and pepper. Cook over medium heat for 4-5 minutes, stirring a couple times to get all sides cooked.
Add 1 tablespoon of Butter to the pan and let it completely melt.
Turn the heat on to high, and add the eggs. Mix vigorously with a wooden spoon, until most of the eggs are cooked. Turn heat off.
Place a very large plate the can completely cover the frying pan. Flip the pan so it is upside down and the frittata falls into the plate.
Add the remaining butter and a bit more olive oil to frying pan. Turn heat to medium and add the frittata with the un-cooked side going into the pan to cook. Turn heat to low and cook about 1 minute until the eggs are completely cooked. Turn heat off.
Slide the Fritatta onto a clean plate. Cut into wedges and serve immediately or let cool and serve at room temperature.
Excerpted from POSITANO – The AMALFI COAST by Daniel Bellino Zwicke
Coming Soon … June 2019
Potato Frittata , Eggplant, and Peppers
At a Salumeria on The Amalfi Coast Italy
POSITANO – The AMALFI COAST
Travel Guide / Cookbook
by Daniel Bellino Zwicke
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