Making Frittate, or Stretching the Egg Though eggs are now a year-round thing, time was that most laying occurred in the spring and many farmers made precious cash by selling them to townspeople. While I like them easy over or with tomatoes (see below), they're wonderful when stretched into a frittata by the addition of vegetables or whatever suits your fancy.
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Uova al Pomodoro, Tomatoes with Eggs Some eggs, a little basil, some tomatoes (canned are fine)... Oh yes, and some crusty bread. Add to this a crisp white wine and a tossed salad, and you have a fine light lunch!
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Risi e Bisi The combination of rice and freshly shelled peas may seem (and is) quite obvious, but it was one of the most eagerly awaited dishes in the days of the Venetian Republic, because it was only prepared for the feast days decreed by the Doge (Venice's ruler).
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Top Picks - Favorite Rushed Recipes
from your Italian Food Guide | ![]() | | There are times when you have to cook on the run, and though pasta with melted butter and grated cheese, served with a salad assembled while the water was heating, is an option, one can do more in 20 minutes. Here are a few of the dishes I resort to when I really should be heading out the door, but want a bite first. |
1) Fragole: That's Strawberries!
It seems soon, but the markets are already filling with strawberries, and the labels say they're Italian. Good, too. They're quite nice as they are or with cream, but offer many other tasty options.
2) Grilled Zucchini
Grilled Zucchini: One would think this an obvious dish, but it's not nearly as common as all that. The recipe is courtesy of Ivana, who prepared it for a wonderful meal in the hinterland of Verona. It's more of a procedure than a recipe.
3) Kyle's burgers
You might not associate burgers with Italy, but they're quite common in supermarkets (and called Svizzere, female Swiss, why I don't know). A plain burger is, well, plain. Here's what I do with them, and even my father-in-law, who doesn't like Svizzere, enjoys them.
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