Friday, December 5, 2014

RECIPE OF THE WEEK: Radicchio di Treviso Tradivo Frittata


RECIPE OF THE WEEK: Radicchio di Treviso Tradivo Frittata
by Tim Wilcox
Kitchen Garden Farm
Sunderland MA

·       2 heads radicchio, grilled and chopped

·       ½ medium onion, diced

·       3 Tbsp olive oil

·       4 eggs, beaten with salt and pepper

·       ¼ cup plain white breadcrumbs (optional)

·       Balsamic vinegar

Heat the oil in your preferred omelet pan.  Add the onion and sauté gently until golden.  Add the radicchio and toss.  Pour in the eggs (whisked with the breadcrumbs if using) and cook over medium-low heat until the bottom is set.  Find a plate about the size of your pan.  Place the plate snugly over the frittata and invert.  Slip the frittata back into the pan and cook 1 minute longer.  If you don’t want to flip it, finish it under the broiler until set, 1-2 minutes.  Serve either at room temperature cut in small wedges with a smear of goat cheese as hors d’oeuvres, or hot with table cheese and affettate (coppa, prosciutto, salami, mortadella, etc) as a second course.  The diners drizzle with balsamic to their own tastes.