A plate of heaven

Molise In Piatto

Molise, a virtually unknown region of Italy has kept its secrets hidden for many years. Despite the fact that many people from the region have left the area, travelling to work in places as far away as America, Canada, Argentina and even Australia many of the recipes have never been published, but handed down through the generations.

Now due primarily to the result of immigration many people across the world are now familiar with Italian food, but we want to tell you more about this very special and unique area of Italy, which is virtually unknown, even in Italy.



In this blog I will provide regional recipes, links to instructional videos in English, tell you about traditionally locally grown foods and the people who are passionate about preserving their traditions, as well as information about agritourism - Farm based restaurants, and cooking courses here in the region.

So watch this space, and every Wednesday you can have a slice of  MOLISE on your PLATE 

Molise Recipes 

Although we have just missed Easter here is a traditional recipe for FRITATTA, which can, of course, be eaten all year round. Although is really just a simple omelette there are a few differences which you will see in the recipe, and th main secret is the way in which it is made. 

Most of the recipes posted on this blog will include a video, although I do not have one for the Fritatta 

It is one of my favourites, and something I often make even when I am cooking on my own, 

Apparently at Easter every year the Molise village of Montaquilla has FRITATTA festival. Unfortunately, I have only just found about it, but will make sure I go next year.

They use more than a thousand eggs to make it, so no doubt there a lot of busy chickens!

https://www.molisenetwork.net/2017/04/21/montaquila-torna-la-sagra-della-frittata-giunta-alla-36a-edizione/

The beauty of a Frittata, is that you can use any vegetables in season, so it is a wonderful dish to serve at anytime of the year.

It can be served hot, or cold, so is ideal as a main course, or for picnics. Here they often have a slice of Fritatta in a sandwich or roll (panino). Here in Italy, it would usually served as a second course, or for a light supper dish.

FRITATTA 

Ingredients  ... for 4 people 

• 8 fresh eggs
• 1 onion - finely chopped
• seasonal vegetables
• salt and pepper to taste
• olive oil to oil the pan
•  bacon, ham or Pancetta
• cheese - Fontina is ideal, but other cheeses can be used.
• Bread crumbs to thicken the mixture 

1. Break the eggs into a large bowl, and mix together

2. Fry the chopped in a thick skillet or frying pan in olive oil... only a small amount is required.

3. Add the vegetables and cook until just starting to soften slightly

4. Add the eggs and a small amount of fine breadcrumbs

5. Continue to stir continuously but allow the eggs to start to cook on the surface of the pan.

6. Keep agitating the mix then without breaking the base, until the eggs have set.

THEN .. and this is the SECRET and the KNACK of making a FRITATTA. 

7. Take a large plate,  or saucepan lid bigger than the top of the Skillet or Frying pan. 

8. Put the lid or plate onto the top of the pan.

9. Remove from the heat and carefully turn the FRITATTA onto the lid or plate.

10. Then put the pan on a table or worktop.. (REMEMBER IT WILL BE HOT ..so put a heat resistant mat under it )

11. Now carefully slide the FRITTATA from the plate or lid back into the hot pan.

This is a bit of a KNACK... Don't worry too much if it breaks up a little as you can "mend it " in the pan by pushing back together. 

12. Cook until you can lift the side of the FRITTATA and see it is lightly brown on the underneath too.

13. When it is lightly brown on the bottom too, turn off the heat, a remove from the stove.

14. It can be left to cool in the pan and then served directly from it, or turned out again in the same way as before onto a serving plate.

15. Serve hot or cold for any meal.. It makes an ideal lunch, brunch or light supper dish 

BUON APPETITO

To produce this blog I am working with Lori De Sanctis, we offer various packages for food lovers in the Molise region.
For more information take a look at the website..... molise cuisine

You can follow my other blogs about Molise too...
lovemolise.blogspot.it

Molise Bygones

Penny Barron ...Contrada Cirifola, Lucito, Molise, Italy