Sunday, September 20, 2009


    The frittata. The kale and leek frittata. So simple, but this one took so long. There are a few steps, one involving cooling the sauteed green before mixing with the eggs, the other remembering there is cheese in a frittata so you don't have to run out and buy some with the oven on waiting for that sweet frittata to start baking. 
    So I sauteed some leeks and garlic in lard. Yes lard, its excellent for sauteeing greens. Then added some peperoncino and the kale. A little salt and pepper, until the kale is soft. Cool the kale. In a bowl beat eggs, cream or milk, pecorino romano cheese, salt and pepper. Add the kale to this. You have to eyeball this. You might be left with some extra kale. Or if you don't have enough it will be an eggy frittata, but thats okay. I start the cooking off on the stove top in Grandma's cast iron pan, then after a few minutes I pop it into a 350 degree preheated oven for about 20-30 minutes until the eggs are firm in the middle but not overly dry. 
    Enjoy with a nice piece of Italian Bread and maybe a fancy salad on the side with some orange wedges. Oh and beer? How did that get into brunch? Oh well, it was nice.

1 comment:

Chef Fresco said...

It sure looks delicious! Worth the work :)