Read the transcript of this video
[MUSIC] I'm going to make a frittata. This would be
the classic antipasto 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 farmers market,
spend that half hour in line that it takes. Even
in New York City, we wait a half an hour
in line in the morning at the Saturday morning farmers'
market because we get an egg that was 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. Oh. Which
isn't bad, it's fine. It's an egg. But do you
want a great egg, or do you want just an
egg? I want great eggs. I want everything to be
great. So we're going to use eight eggs and then
we're gonna talk about another ingredient. There's beautiful ricotta available
all over La Garfagnana. 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 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, and the whole idea being
that what they wanna 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 a hundred layers,
they're looking for two or three layers and they want
the food to be simple enough that they recognize the
quality of the ingredients. There's a lot less white noise.
You eat that piece of food when you are in
Italy [UNKNOWN]. It's like they've removed clouds, the cataracts are
gone. 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 margarine in here. I'm gonna take a little Parmigiano
Reggiano from his cousin just to the east, amino romano.
And then 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 what's right? I mean, just listen to the way
that sounds. And I'm gonna start it on here and
I'm gonna finish it in the oven. So you just
kinda stir it around a little bit. You wanna go
around the edges a little bit. I try to use
wooden spoons as often as possible. Plastic, you have to
use every now and then if you're really trying to
jimmy something out of its jammed up position. But you
don't really need it that much. So I'm stirring it
around. As you can see, it's starting to thicken up
just a little bit. That's kinda nice, I like that.
I'm gonna pop it in the oven just like that.
[BLANK_AUDIO] It's hot, but don't worry. The asbestos hands will
continue. Let's take a look at our frittata. Im going
to say that's done. So now you can see it.
It's just puffed up a little souffle like. So, then
let's see if this is going to 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.
[LAUGH] [APPLAUSE] It looks elegant. It looks rustic. I look
happy. Everything feels really good about it. [MUSIC] [BLANK_AUDIO]