Sunday 28 August 2011

Egg 'Tripe'

Frittatine in Trippa
from Tuscany, Phaidon Press, 2011.

I’ve really taken to this cookery book. Perhaps ‘cookery book’ does not quite describe it for it is more than that. It examines the different regions of Tuscany and the foods that are special to each one. And accompanying the regional descriptions are recipes for dishes that are specific to each region.

It is not a vegetarian cookery book but there is a reasonable number of dishes that are vegetarian.

From the Pisa region in Tuscany comes this interesting frittata dish. Because it looks a little like tripe it is named ‘tripe’ frittata. It is, however, a vegetarian dish, or the recipe in the book is, for it does state that it is often cooked in lard which would make it unsuitable for vegetarians.

The dish is rather easy to make. Flat, thin frittatas are made and rolled up. The rolls are then sliced and left as rolled up strips. A tomato sauce is then cooked in a pan. When ready the frittata strips are added and stirred in. With parmesan sprinkled over the top this is a pleasant and flavoursome way in which to enjoy a frittata.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔ 

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