{"id":34000,"date":"2022-06-17T11:14:07","date_gmt":"2022-06-17T09:14:07","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=34000"},"modified":"2023-09-16T14:30:32","modified_gmt":"2023-09-16T12:30:32","slug":"herb-frittata-and-parmigiano-sauce","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/herb-frittata-and-parmigiano-sauce\/","title":{"rendered":"Garden herb frittata with Parmigiano cheese sauce"},"content":{"rendered":"

The garden herb frittata recipe confirms what I have been thinking for some time.<\/p>\n

The way a person cooks changes.<\/p>\n

\"Garden<\/p>\n

How I have changed, even in the kitchen<\/strong><\/h5>\n

Over time, it is enriched as we try new recipes and undergo contamination. It suffers trends, seasons, and necessities.<\/p>\n

Today’s cooking tends to be very sophisticated or, on the contrary, over-simplified in a way that makes one to lose sight of the pleasure of simplicity in the first case, or of cooking, in the second.<\/p>\n

I don’t love dishes with too many ingredients and a very long sequence of micro preparations.
\nI prefer recipes of substance. They have a linear execution that suits me.
\nAnd if they need long cooking, I save them for the weekend.<\/p>\n

Overly simplified recipes also do not appeal to me. Open a package, assemble and cook.
\nOf course, when I’m in a hurry, it also happens to me to choose quick recipe.<\/p>\n

Usually, I opt for making a simple pasta, egg dish, or seasonal salad, which, even if it is “only” vegetables, means cooking. An action that starts from the moment I stop to think about what I’d like eating and continues with grocery shopping.<\/p>\n

\"Garden<\/p>\n

My today kitchen<\/strong><\/h5>\n

The organization is also less frenetic. During the week I prefer easy dishes. I choose a weekend cooking project when I have time to cook and read cuisine books or old cookbooks.<\/p>\n

The weekend project embraces the preparation of new and traditional recipes that require more time (such as lasagna or Bolognese rag\u00f9).<\/p>\n

I devote time to experimentation. The recipes for vegetarian stews of artichokes and shiitake mushrooms, a recipe that usually wants meat, came about this way: mixing cooking and ingredients (find both on the blog, in the main dish section, HERE<\/a><\/strong>).
\nI assure you that the vegetables substitute excellently for the animal ingredient.<\/p>\n

And while I enjoy experimenting, I think it is important and equally challenging not to forget my culinary traditions.<\/p>\n

Since I have started writing this blog, I have cooked many dishes from my tradition that I did not know. How many exotic recipes have I made in my life, forgetting to explore my backyard!<\/p>\n

Finally, I am rediscovering ingredients I have never used before. Or use it differently.<\/p>\n

In short, I feel I can say that my cooking today is more conscious, rich, and varied than a few years ago.<\/strong><\/p>\n

Garden herb frittata<\/strong><\/h5>\n

Take this recipe.<\/p>\n

I like frittata and cook it often.
\nBut this is the first time I’ve made a frittata using garden herbs like grandma used to do when she mixed eggs with ever-changing herbs, depending on what the garden offered.<\/p>\n

Herbs are one of the ingredients I am re-embracing and rediscovering.
\nOn my childhood table, they were utilized in many dishes. Then, for many years, I have just used the most common aromatic herbs without much imagination, just to flavor. Thanks to a more curious approach to cooking, I now use spontaneous herbs and aromatics that I had forgotten. More importantly, they have become a star ingredient of my kitchen.<\/p>\n

Returning to the frittata, I changed the size to make the dish more attractive.
\nI can see it on your summer table, for a meal on the terrace, or perhaps under a grape arbor.<\/p>\n

\"Italian<\/p>\n

I recommend enjoying frittatine and serving them cold. I like to form a dome and present it on a salad with Parmigiano sauce on the side and at room temperature. Or perhaps with a simple salad, depending on your taste and time.<\/p>\n

You can also decide to make two large frittata and then cut them into 4 parts.<\/p>\n

I used leek, bladder campion, radish leaves, and parsley, but you choose from your favorite herbs and, of course, aromatics: mint, basil, arugula, and marjoram. The choice is open.<\/p>\n

Buona cucina, Monica<\/p>\n

Cook with me<\/strong><\/h5>\n

If you like frittata, on the blog, you will find the one with mortadella (HERE<\/strong><\/a>) and the frittata roll, which, especially in summer, is a classic (HERE<\/strong><\/a>). Also part of the frittata family is the tripe frittata. It is a fake tripe frittata and a traditional Italian peasant recipe (HERE<\/a>).<\/strong><\/p>\n

Herbs<\/strong><\/h5>\n

If you are curious about bladder campion, I talk about this spontaneous herb in the risotto recipe I prepared using it (HERE<\/a><\/strong>).<\/p>\n

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Keep in Touch<\/b><\/h5>\n