Sunset over Giglio

We just returned from a few weeks in our beautiful Motherland. Joey and Mark kicked things off early with a week up near Liguria while Jay and I spent a day soaking in the thermal pools at Saturnia to ward off any jet lag. We then met up at a little villa we rented on Monte Argentario in western Tuscany, perched high above the sea overlooking the magical sunsets over the little island of Giglio.

Continue reading Fresh Fish Frittata & Birthday Celebrations at Our Italian Table.

It’s spring and the farmers’ markets are bursting with new crops. I spotted some baby red kale on a recent venture and thought what a wonderful frittata this would make. Paired with some spring leeks, you are set to go. This dish is perfect when served room temperature or reheated. I paired it with a little micro-green salad and breakfast radishes!!

Ingredients and Directions:

• 1 bunch baby kale rinsed well to remove grit (or use other kale with small stems)
• 2 leeks, cut lengthwise and massaged with your fingers under water to clean out mud and grit
• Extra-virgin olive oil
• Salt and pepper
• 10 eggs
• ¼ cup milk or heavy cream
• ½ cup Parmesan cheese
• 5 oz.

Continue reading Baby red kale and leek frittata at Our Italian Table.

Our much loved culinary icon and legend, Julia Child, would have turned 100 today! In honor of her big day, I have renamed what started out as mini-frittatas to have more of a French flair – mini-quiches.  Wow – to be such a woman who has had such an impact on the world. At 40, she didn’t know how to cook. At 53, she started an American food revolution and while doing so, became a much loved icon to so many.  

Continue reading In Honor of Julia’s 100th Birthday: A Mini-Quiche (Frittata) Photo Shoot at Our Italian Table.

When we were growing up, my mother tried to convince my sister and me that a frittata was a good use of leftover spaghetti. At the time, we would have nothing to do with it. The idea of eggs mixed in with yesterday’s leftovers made my skin crawl.

Now, as an adult some forty years later, I cranked out six frittatas for a women’s luncheon that I had the honor of being asked to cook for.

Continue reading The Art of Frittata at Our Italian Table.

Hmmmm, what to make for dinner?!?!? After shuffling around the fridge, I came up with some asparagus, pancetta, onion and sun-dried tomatoes.  Feeling like a contestant on Top Chef (‘Chefs, open your baskets!’),  I smiled as I realized that all I needed was the addition of a few eggs and – wallah – frittata for dinner!  If you haven’t made this treat for a quick dinner, you must add it to your repertoire! 

Continue reading Asparagus, Pancetta and Sun-dried Tomato Frittata at Our Italian Table.