Wednesday, August 31, 2011

Ana discovers the Italians' best use of the frittata

Ana Darcy Méndez has always enjoyed talking to people from other countries. In her first years on Earth, she occasionally asked embarrassing questions, but she soon learned to use her cover story, of being an immigrant from Argentina, as an entree to a discussion. It never failed--people are invariably pleased to enlighten interested listeners about their homelands.

Now, married into a locally prominent New Mexican family, she takes pleasure in hosting international visitors and guests, many associated with the local university. It was from one of these, a faculty member from Italy, that she learned that a frittata is not merely an omelette, no indeed. It's a way to make leftover pasta into a new and tasty dish!

The photo above shows the result. She started with a bowl of leftover spaghetti and sauce, wonderful the first time around, but now a little dry. Using the knowledge she gained from her Italian guest, she packed it into a pan, covered it with an egg slurry, added some grated cheese on top, and fried it. (A few minutes in the oven helped melt the cheese and brown the top.) Served garnished, in wedges, it was delicious. The origin of the dish would be nearly impossible to guess!

Ana's other food ideas and recipes:

1 comment:

Al said...

A reader just informed me that she had given the frittata treatment to some leftover beef stew! It turned it into a tasty, "new" dish that her husband thought she had put together from a recipe. She says Ana's frittata principle will now become a standard item in her household.