frittata

Nature loves diversity.

Or, as any self-respecting, pocket protector owning, socially awkward uber-geek knows that put another way, is the statement which forms the basis of Vulcan philosophy; infinite diversity in infinite combinations.

The diverse combination of which I speak today isn’t quite as exotic as the love child of a blue-skinned, antennaed Andorian and a species which looks like nothing so much as an evolved Tyrannosaurus Rex, a Pahkwa-thanh.It’s an egg dish which is a culinary marriage of Italy and France.

In France, there is something called a galette. There are actually two somethings. One galette is a free-form pie. You roll out a large circular shape of short crust pastry. Rustic is the name of the game here, so you don’t want a flawless geometric circle with clean, perfect edges.You then place the filling on the dough, leaving a two-inch border around the edge. The edge is folded up and painted with an egg wash. If it’s a sweet galette, sugar is sprinkled over the whole confection, and it’s baked to golden perfection. A savory version is made the same way, only sprinkled with salt, pepper, and any herbs or spices desired.

But it’s the other type of galette which is used in our diversity dish.

I like pie, I really do. My mom makes a pecan pie to break your heart. Warm apple pie wearing a scoop of rich vanilla ice cream is a well-deserved, delicious classic. And all Edwards frozen pies are really tasty, but their lemon merengue with vanilla wafer crust is almost a religious experience.Like I said, pie is a gift from the culinary gods, but the second type of galette has to my favorite…it’s taters. If I had to give up either pie or spuds forever, it would be goodbye pie.

In this galette, waxy potatoes are peeled and sliced about 1/8 inch thin. Then you melt some butter in a cast iron pan and, starting at the center, lay down slices of potato in a rosette pattern. Repeat for a total of three layers, seasoning each layer.With a traditional galette, you brown the first side, then place a plate over the skillet, flip it, return it to the pan cooked side up, and brown the bottom.

With this treatment, you flip the potatoes and turn the heat down. Then for the Italian portion; called a frittata, beat beat up 6 eggs, season them, and stir in some bacon, caramelized onion, lightly steamed broccoli florets, and sundried tomatoes. Pour it over the spuds and cook for 5 to 6 minutes or until it starts to set around the edges. frittata galette Sprinkle the top with crumbled goat cheese. Then set the pan in the oven under a low broiler until the frittata is just set, and it’s puffed and very lightly golden. Remove from oven, slide it onto a serving platter, let it sit for a minute or two, then slice and serve. It will feed six. It’s actually good cold, so leftovers make a great lunch the next day.

So, when I was telling The Kid about this recipe, I didn’t explain which kind of galette I was talking about. And when I got to the part about flipping it, my child got very confused, with visions of an up-ended free-form cherry pie. But when I explained it was a potato galette the dish got a vote of confidence.

So my lesson is a new twist on a brunch dish.

And The Kid’s advice is if you have a pie, don’t flip it upside down.Thanks for your time.

In my daydreams, I’m glamorous and alluring. Late at night, after an exclusive party, my driver brings me home to my large tastefully-decorated apartment in a luxury building in Art Deco City.

There, still attired in slinky velvet and expensive shoes, I whip up an intimate late supper for my gentleman friend Cary Grant and myself.

This may look like Greta Garbo, but it’s me I tells ya!

In the real world though, money can be tight, and Petey and I need some grub to fill our bellies. So I still make dinner for two but clothed in a sweat suit and my fuzzy Wigwam socks.

But in both realities, it’s the same dish; a fideo (fid-ay-oh) frittata. It’s an Italian open-faced omelet. They’re usually studded with potatoes. This one isn’t. This one’s flecked with fideo.

Fideo is the Spanish word for noodle. This variety is about 2 inches long, and the width of angel hair pasta. The La Moderna brand is widely available in the Latin section of most grocery stores. It’s also usually very cheap—like 2 or 3 bags for a dollar cheap.It’s traditionally used in a Mexican soup. The fideo cooking process though, is not the normal noodle soup method of just tossing it raw into pot of soup. The secret is in the toasting.

Oil is added to a skillet, and the fideo is gently tossed until brown and nutty. In my frittata, after rendering the bacon, I pour out all the fat, but don’t wipe the pan, and what little bit of bacon grease left is what I use.

Toasted fideo–it’s worth the effort in the finished product.

It’s the height of folly to employ neglect or abandonment during the toasting portion of the program. It only takes 5-7 minutes, and even I; impatience incarnate, can manage that.

Getting all your fillings cooked off and out of the way will make the assembly and cooking a breeze whether you’re just in from a late night, or it’s simply time for dinner. I make my fillings early in the day and stash ‘em in the fridge until it’s time to cook. You can even do them the day before. Then in less than 15 minutes you could be sitting down to a meal.

Tossing and coating.

This frittata can be eaten with toast and a fruit salad for breakfast, or some mixed greens, crusty bread, and a glass of dry white for supper. The other night I served it with some herb-roasted grape tomatoes (and glasses of sun tea).

Fideo Frittata

3 cups broccoli, cut into small florets and blanched until just tender

1/2 small onion, chopped

2 cups mushrooms sliced

2 tablespoons sliced sun-dried tomatoes in oil

2 slices bacon

3/4 cups raw fideo

2 cups chicken stock

6 eggs, well-beaten and seasoned with salt and pepper

1/3 cup mozzarella cheese, cubed or coarsely shredded

3/4 cup Marsala

2 teaspoons olive oil

2 tablespoons butter

Salt and pepper

Cut bacon into 1/2 inch strips, and cook until brown and crispy in heat-proof non-stick skillet. Remove and place on paper towels. Discard oil, but don’t wipe out pan.

Put fideo in same pan, and stirring constantly, sauté until pasta has turned amber. Pour chicken stock into skillet and cook pasta until tender, about 5 minutes. Drain and set aside.

In same skillet, add olive oil, and cook mushrooms and onions until the edges have begun to crisp and caramelize. Deglaze pan with Marsala and cook until the liquid has cooked out.

At this point, you can stop, store everything, and finish later.

Preheat oven to 375.

Heat pan, and melt butter. Add all the veggies and fideo and toss to coat. Pour in egg, jiggling so it’s evenly distributed. Scatter mozzarella and bacon over the top. Cook for a couple of minutes, ’til bottom is set.

After assembly, before the oven.

Place in oven and cook for 8-10 minutes. Remove from oven when middle is just set (check by cutting small slit in center), cheese is melted, and bacon has begun to sizzle. Don’t let it get brown.

Slice and serve. Serves 2- 4.

Dinner elegante!

When sliced and plated with a crispy, bright salad, my fideo frittata looks pretty fancy (even though in my real life the closest I get to sophistication is watching BBC America while wearing pants).

Thanks for your time.

bull city mom

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Quel delizioso!

Fee day-o come and I want to eat some