I thought I knew just about everything there was to know about making a frittata. I’ve written about them so many times on the blog (here, here, here and here) that it’s a bit embarrassing doing it one more time.
But this one is different. Way different. So different in fact that I’ve even made a little video showing you how it’s done.
The inventor of this new and improved frittata making method is Salvatore Denaro. Salvatore, if you don’t know him already, used to have one of my all time favorite restaurants in Foligno, Il Bacco Felice. These days Salvatore has left the restaurant business behind and is involved in various other projects. One of which is driving around in his little three-wheeled Ape, with his doggie, cooking where ever and when ever he feels like it.
Thankfully he loaded up his special frittata pan and special frittata spatula and headed over to my house last week with 14 eggs, a half kilo of home grown zucchini and the desire to cook us a frittata.
What makes this frittata so different is that the eggs are added to the pan whole, not stirred up with a fork. Although Salvatore uses his magic spatula to gently move the eggs around, the whites and the yolks remain intact and separate. Another thing to note is that the frittata is made with 14 eggs. Yes, 14 eggs. All in a smallish 10 inch frying pan. This means the frittata is thick, compact and once the lid is on able to cook through yet still remain lusciously creamy and not over cooked.
Salvatore made us a frittata with zucchini, onions and raisins. Very Sicilian, just like him. Very little salt, and no cheese at all. The result was slightly sweet and almost custard like in texture. And absolutely delicious. Did I mention that? Do I have to?
The method for making the frittata is really difficult to explain. Which is why you should watch the video. (Plus, there’s also a cute dog in it)
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zucchini and onion frittata
Prep
Cook
Total
Yield 8
Ingredients
- 14 eggs
- 2 cups chopped zucchini
- 1 medium onion, sliced
- 3 tablespoons olive oil
- 1/2 tsp salt
- 1/2 cup raisins
Instructions
- Add olive oil to a non-stick 10 inch pan and heat over medium flame. Add onions and let soften.
- Add zucchini, salt and let cook for about 10 minutes until cooked but not mushy.
- Add raisins and stir.
- Add the eggs, one at a time, on top of the vegetables. Poke each yolk with the tines fof a fork. Then, using a rubber spatula, gently move the whites around the pan, gently mixing them with the vegetables. The yolks will break too, but don’t try to mix the two together. (see video)
- Let cook until the bottom starts to set. Check with the spatula to see if the bottom is cooked. When it is, cover the pan, and turn off the heat. The frittata will finish cooking in about 10 minutes.
- Bring to the table and serve out of the pan. If you have a small dog, he will try to eat it. (see video)
Fantastic! Love the video!
I love frittata and also thought I had all the different varieties under my belt until I read this. Really love this recipe and very much looking forward to making this version on the weekend.
Your e newsletter is just about the only one I open regularly Elizabeth – love your posts so thanks very much!
Thank you!!! Let me know how your frittata turns out.
This Fritatta looks delicious!!!! I will have to make this recipe even though my husband likes his eggs “well done”
Great music too!
Thank you!!! Let me know if you convince your hubbie.
LOVE this film! And so glad we had the great pleasure of meeting Salvatore in your home last week.
I will try this recipe.
Glad you got to meet Salvatore too. What a fun day!
Love the video, Elizabeth! I’m going to use Salvatore’s method for our next frittata – thanks for sharing! Also, at your suggestion, I ordered the Mulino Marino polenta from Zingerman’s and it’s incredible. Mille grazie!
Oh so happy you got the polenta! It’s completely different, right ? After the Mulino Marino Polenta there is no going back.
There is NO going back. However, I do have to ration its use – otherwise, I could overdo it and start packing on polenta pounds!
wow, that looks delicious!! thanks so much for sharing, loved the video, please post more 🙂
Thanks! I love making videos and hope to have time in the future to do more of them.
Hi Elizabeth,
Salvatore looks great……..and so does his frittata! I wonder if that is how they make the artichoke “dish” at SOSTANZA. It’s creamy like Salvatore’s fritatta. Is he no longer at Caprai? Going to make the fritatta tonight! I’ll let you know how mine turns out.
Devra, your sister from another mother.
No, it’s a different method from the one at Sostanza. I made a video of that too: http://www.elizabethminchilli.com/2013/03/tortino-di-carciofi-sostanza-florence/
And no, he’s no longer at Caprai.
Hi Elizabeth,
We could not believe everything fit into that pan! Seeing is believing. Love your videos, they are so much fun along with music you choose , well, it’s perfect. Thanks for sharing, Oh,and must ask, have you made this frittata yet?
No, Elizabeth, I haven’t attempted it yet. Also, he took his pan with him. 🙂
Gonna make this frittata this weekend for brunch company with a big salad and lots of bacon! The addition of raisins is so unexpected. Thanks for the video because now I have NO excuse for screwing it up!
Thank you so much for including the video-I have got to try this! My mouth is watering…
Love the video! Salvatore makes it look so easy – maybe it’s the 14 eggs? Is that the secret? Mine never come out looking like that…
Well, it’s the 14 eggs, and also the fact they come from his chickens.
Thank You for the video. May all frittatas one day not be dry and leathery. Yes, there is indeed something special about Salvatore, his spatula and his “Mano Felice”. I keep watching again and again.
Made this for our shelter-at-home breakfast this morning. We both loved it. Thank you, Elizabeth and Salvatore.