FW Tasting Notes v2
I'm going to make a frittata. This would be the classic anti pasto in [FOREIGN] and they wouldn't serve it hot, they would serve it room temperature or even cool. They would never serve it cold out of the fridge. Most important thing, great eggs. Go to the farmer's market, spend that half hour in line that it takes, even in New York city we waited half an hour in line in the morning, at a Saturday morning farmer's market because we get an egg which is in the chicken yesterday. If you buy a commercial egg it's totally possible that within the laws that we have the chicken could have laid the egg eight weeks ago. [SOUND] Which isn't bad, It's fine, it's an egg, but do you want a great egg, or just an egg? [LAUGH] I want great eggs. I want everything to be great. So we're going to use eight eggs, and then we're going to talk about another ingredient. There's beautiful Ricotta, available all over [UNKNOWN]. So we have this drippy, magnificent stuff right here. And you can kinda tell. It looks a little more mushy. It doesn't look firm or hard. So I'm gonna add a little bit of salt. I'm gonna add a little bit of pepper. I'm gonna add a little bit of marjoram. Now marjoram's one of my favorite spices. It kinda tastes like oregano except it's a little sexier and a little sweeter. This could easily be basil, it could be thyme, it could be mint but they wouldn't use anything too strong. The whole idea being that what they want to taste is the egg and the ricotta. And when you talk about what makes Italian food that good, it's because in the end they don't spend a lot of time trying to build 100 layers. They're looking for two or three layers and they want the food to be simple enough that they recognize quality of the ingredients. There's a lot less white noise and you eat that piece of food. When you're in Italy and you're It's like they removed clouds. The cataracts are gone. [LAUGH] It tastes perfect because there's not so much stuff going on. So that's it. I have ricotta and I have eggs and I have a little salt and I have marjoram in here. I'm gonna take a little Parmigiano Reggiano from its cousin just to the east, Emilia-Romagna. And you're just gonna whisk it up, you don't have to separate the whites from the yolks, you don't have to make anything really puffy. And then we're gonna put it in a warm cast iron skillet, and you know it's right. I mean, just listen to the way that sounds. And I'm gonna start it on here and then I'm gonna finish it in the oven. So you just kind of stir it around a little bit. You want to go around the edges a little bit. I try to use wooden spoons as often as possible. You have to use plastic every now and then if you are really trying to jimmy something out of its jammed up position but you don't really need it that much. So I'm stirring that around. As you can see it's starting to thicken up just a little bit. That's kind of nice. I like that. I'm going to pop it in the oven just like that. It's hot! But don't worry. He has [UNKNOWN] hands, we'll continue. Let's take a look at our fritada. I'm gonna say that's done. So now you can see, it's just popped up a little souffle like. So there, let's see if this is gonna work and let's see if it isn't. I would say that This is a brand new cast-iron skillet. And that's why we're going to serve it just like that in the pan. It looks elegant. It looks rustic.