Sunday, February 22, 2009

Sage and ricotta frittata

Hello everyone, yesterday I met my friend Angela for lunch in Bowral. It was a very Southern Highlands kind of day, as it was chilly and grey and it rained on and off. We met at a gallery which has a cafe attached to it, in a building that used to be a milking shed. It was fantastic! The fit out of the building makes really good use of the space and the light, ensuring that there is heaps of space in the cafe, with a really nice lounge area where we had after lunch coffees (hot chocolate in my case of course). The kitchen is on the middle level and then the gallery is on the ground floor. They have a mix of pictures, photography, sculpture, furniture, jewellery, glassware and textiles and I saw heaps of gorgeous things. It was a real find.

This week's recipe is another frittata, I think I have done a few now so might have to have a frittata category! It is delicious and very quick, so another one that is good for whipping up if you come home late from your day's activities. Just remember to get the eggs out of the fridge before you leave in the morning so they aren't cold when you go to cook with them.

Have a lovely week - unfortunately the last week of official summer. Jane xx

Sage and ricotta frittata

Serves four

What you need:
  • 12 eggs
  • A pinch of sea salt
  • A pinch of freshly ground pepper
  • 50g butter
  • 12 fresh sage leaves, washed and dried
  • 80g fresh ricotta
  • 20g good quality Parmesan, grated

What you do:
  1. Preheat oven to 150C.
  2. Using a fork, lightly beat the eggs until just combined, then add the salt and pepper.
  3. Melt the butter in a non stick pan over a moderate heat. You will need to place the pan in your oven later, so make sure it will fit.
  4. Add the sage leaves and allow them to infuse in the butter, but not to brown.
  5. Pour in the eggs and using a spatula, begin drawing the mixture to the centre of the pan. Don't stir it too much and don't let it brown, so stay at the stove all the time you are doing this!
  6. Once the frittata is set, but still a bit wobbly, turn off the heat under the pan and add dollops of ricotta to the top of the frittata.
  7. Place the pan in the preheated oven for about three minutes, or until just set.
  8. Remove from the oven and serve with a generous sprinkling of Parmesan.