Mario Batali: Ricotta Frittata

Chef Mario Batali makes Ricotta Frittata with farm fresh eggs and marjoram.

Chef Mario Batali makes Ricotta Frittata with farm fresh eggs and marjoram at the 2007 Food & Wine Classic in Aspen

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[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]
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Mario Batali: Ricotta Frittata