Frittata di verdure arrostite
Summer eating al fresco is one of the most delicious pleasures of life. It is surely most sensual and evocative on a terrazza in Umbria overlooking sleepy villages and rolling hills or on the shores of an endless sandy beach in southern Sardinia.
But for those of us just back from our holiday, or perhaps still anticipating the pleasure, the experience can be re-created at home – providing there is a spell of dry weather.
Don’t be fooled into thinking we eat less in the summer. Eating outdoors sharpens the appetite so make sure you prepare plenty of food.
Provide large jugs of red wine with fresh peaches or Pimm’s and lemonade brimming with juicy fruit. Be easy on yourself. Prepare dishes ahead of time so that you can relax with your chilled drink and enjoy the sunset from your deckchair – not the kitchen sink.
Frittata is the perfect al fresco food. It can be prepared ahead of time and transported with ease either to the garden or an hour’s journey to the beach.
To intensify the flavours of summer vegetables roast them in a hot oven first. Add plenty of fresh herbs and generous quantities of freshly grated pecorino to add maximum flavour.
Ingredients
(serves four to six people)
1/2 violet aubergine; 1 red pepper;
1 courgette; a handful of cherry tomatoes; (– pomodorino pacchino)
For the frittata
6 organic free-range eggs; 2 tablespoons grated fresh pecorino cheese;
the roasted vegetables; 1 tbs finely chopped parsley;
a small handful fresh basil leaves, torn seasoning;
extra virgin olive oil and butter;
Preparation
Pre-heat a hot oven, 230°C/475F/Gas 9.
Wash and de-seed the vegetables and dice them all into cubes. Lay them on a baking tray and drizzle them well with extra virgin olive oil, some Maldon sea salt and some sprigs of fresh thyme and oregano.
Roast them for 10 minutes or so until they are just brown at the edges. Remove the herbs and allow to cool.
For the frittata
Beat the eggs in a bowl and add the other ingredients including any juices from the roasted vegetables.
Warm a tablespoon of olive oil and about 20 g butter in a large non-stick frying pan.
Add the egg mixture and cook over a slow heat until the frittata is almost set.
Put a large plate over the frying pan and use this to flip the frittata upside down and slide it back into the frying pan. Cook for a further few minutes until it is dry. Allow to cool but do not refrigerate. Serve at room temperature.
