Rezept in Deutsch
This looks like a very stilted title for a dish, but it’s a bright idea for a successful combination of two special vegetables which is barely found in Germany’s kitchens. It’s another find from the book “Silberlöffel” (silver spoon), the German version of the modern Italian kitchen bible “Il Cucchiaio d’argento”.
As usual this Italian dish is straightforward and you can make it “rapidamente”.
Peas and Roman salad
Category: Italian, vegetarian, garnish
40 g unsalted butter
2 spring onions
1 lettuce/green salad ( Roman, medium size)
600 g peas (deep frozen)
Cut the spring onions in small slices and sautee them with butter in a pan.
Cut the salad in squares of approx. 5 cm and put them into the pan with the frozen peas. Season and add water until about 1/3 of the vegetables are in the water.
Cover the pan and let it simmer for about 20 min. Stir from time to time and add some liquid if necessary. When it’s finished cooking there should be only little liquid left in the pan.
You can take lettuce as well – but it will become awfully mashed, green chicory is a good choice, too – but you will have to add something to make it sweeter. For me, the green Roman salad works best (this is how this big and crunchy salad is called in Germany). We can buy it in every Turkish grocery.
Peas with salad are a very good garnish with fried fish or even with nothing but roast potatoes. I tried to roast a crusty panful of them from grated uncooked potatoes which were slightly sprinkled with flour. You should only put a few of the potatoes into the very hot pan because otherwise you will produce an awfully lumpy mass like I did. Nevertheless, it’s a pretty method.
Maybe next time I’ll make the fresh uncooked roast potatoes the same way my mother did:
Peel the potatoes, wash and dry them and slice them into small sticks similar to very thin French Fries. Add some bay leaves and fry the potatoes in a very hot pan with some oil or lard. Fry many potatoes at the same time in many layers one on another. Now you have to be patient and brave at the same time. The potatoes will puff and sizzle, but you should not turn them over until you’re nearly sure that they have already burnt stuck to the pan’s bottom. After you have carefully turned the potatoes with a spatula you have to be brave again. Season with salt and pepper when the second side is readily fried, carefully turn the potato layers again, season the new uppermost layer too, add some finely diced onions and a little soup stock, cover the pan and let the potatoes braise with self-sacrificing bravery. Then the potatoes will be turned over again, maybe you’ll add some ground nutmeg, some more stock and onions, cover the pan again and let the potatoes braise to be fully cooked. Now, lifting the pan’s cover will be a tongue-wagging affair. Frying potatoes is an art: they should be roasted dark-brown but not burnt, their liquid and their starch have baked them into a fluffy cake and everyone around the table will get their portion which will be cut off with a spatula.
These are very fond memories from my childhood.
The combination of peas and salad is also brilliant for a frittata.
Frittata made of egg whites
Category: Italian, vegetarian
1 green salad ( Roman, medium size)
150 g peas (deep frozen)
6 egg whites
1-2 tbsp. flour
1 buffalo Mozzarella cheese
native olive oil
Clean the salad. Cut out the thick center vein of the leaves and finely dice the veins.
Blanch the leaves in salted water, rinse them with cold water, squeeze out all remaining liquid and chop them finely.
Peel the onion, slice it into thin half circles and braise them in a pan with olive oil. Add the diced leaf veins and let the mixture simmer until it is nearly dry. Add the deep-frozen peas, season and let them braise again for some time. Take the pan from the oven and let the salad mixture cool for a while.
Now beat the egg whites to be creamy but not stiff. Add a pinch of salt and stir in 1 or 2 tbsp. flour. Add the salad, mix carefully and season to taste.
Oil a pan and fill in half of the egg and salad mixture. Sprinkle with finely diced buffalo Mozzarella and cover with the other half of the salad batter. Now bake the Frittata slowly with medium heat.
From time to time you should loosen the Frittata from the pan’s rim and you should also shake the pan in order to remove it from the pan’s bottom. As soon as the surface gets stiff take a spatula and slide the Frittata carefully onto a plate, sprinkle some drops of oil on it, cover the pan with a plate and turn round both swiftly in order to bake the Frittata’s second side. Shake the pan until the Frittata loosens again, turn it back onto the plate, cut in segments and serve.
It’s a very special Frittata dish made without egg yolks but only with the egg whites. This makes it very light and especially easy to digest. Some people also say that baking with egg whites only is also healthier, but who knows.
If you are a regular reader of my blog you’ll remember the oceans of egg yolks which I recently transformed into cream and mousse and sauce. I usually deep freeze the egg whites in portions of 4 or 6 each. No doubt, every single leftover egg white is worth to be made into those incredibly delicious Madeleines and I have certainly been tempted to do so but a wonderful egg white Frittata is not too bad after all.
If there is no original buffalo mozzarella in your house it’s much better to cut out the cheese. All those German supermarket so-called mozzarellas taste like and should be classified as hazardous waste.
We had the Frittata with a hot chili potato gratin and some Parmesan sauce.
Gratin of potatoes, garlic and chili pepper
Category: Italian, vegetarian
900 g potatoes (the waxy type)
250 ml fresh cream
250 ml milk (+ a rest)
2 fresh hot chili peppers
2 cloves of garlic
Mix fresh cream and milk in big bowl. Stir in the squeezed cloves of garlic and the very finely diced chili peppers. Season generously with salt and some pepper.
Peel the uncooked potatoes, wash and dry them, cut them in slices of approx. 2 – 3 mm and immediately put them into the milk mixture. Mix carefully so that all the potatoes are moistened. Let the potatoes rest for about 30 min.
Then fill them evenly into a butter coated gratin dish. If necessary add some more milk so that the potatoes are nearly covered by the liquid.
Bake the gratin in your preheated oven at the bottom level at 180 degrees C with circulating air for about 40 min., then reduce the temperature to 120 degrees C, push down any floating potato slices, cover the gratin dish with a foil and bake it again for approx. 1 hour.
Then level down the temperature to 80 degrees C and let the gratin simmer for another 30 min. (or more).
It’s your choice how many garlic cloves you’ll use for the gratin and it depends on what you’re expecting to do after dinner. Some only rub a clove through the pan, others happily slice clove after clove. I prefer to use one single clove of garlic, and one chili pepper is also sufficiently hot for me.
Using this method you can prepare the potato gratin one hour previous to serving. You can leave it in the oven at 80 degrees C.
It’s the same procedure for a Gratin Savoyard – no chili pepper, less garlic, some ground nutmeg, freshly grated Gruyère cheese in between the potato layers and on top of the gratin,
or cooking a Gratin Dauphinois – no chili pepper, hardly any garlic but fresh thyme generously mixed between the potatoes.
Of course, the roast potatoes are a fantastic choice with the Frittata.
Category: Italian, cheese, sauce
100 ml milk
100 g freshly grated Parmesan cheese
Cook the milk to the boil, take it from the oven and slowly stir in the grated Parmesan using a whisk, keep it warm on the side and stir from time to time.
This sauce must not boil so that the Parmesan cheese won’t go lumpy. Stir the sauce from time to time and add some drops of milk if it thickens too much.
It’s exactly this Parmesan sauce, thinned down and foamed up with a mixer which you can serve with these small vegetable tartlets, too:
Swiss chard frittata with egg whites
Category: Italian, vegetarian
250 g Swiss chard leaves (without the center veins)
250 g fresh young spinach leaves
6 egg whites
1 tbsp. flour
native olive oil
Blanch the Swiss chard leaves and half of the spinach in salted water, rinse with cold water, squeeze out all remaining liquid and chop everything finely.
Beat the egg whites to be creamy but not stiff. Add a pinch of salt and stir in 1 tbsp. flour. Add the chopped leaves, mix carefully and season to taste.
Oil a pan and fill in the egg whites mixture and bake the Frittata slowly with medium heat.
From time to time you should loosen the Frittata from the pan’s rim and you should also shake the pan to loosen the batter from the pan’s bottom. As soon as the surface gets stiff take a spatula and slide the Frittata carefully onto a plate, sprinkle some oil drops on it, cover it with the pan and turn the pan and the plate upside down to bake the second side. Shake the pan until the Frittata loosens again, turn it back onto the plate, cut out small Frittata circles using a glass, serve them on a plate with the rest of the spinach leaves and sprinkle some lemon zest over the tartlets.
For the Parmesan sauce dissolve 1 part of freshly grated Parmesan cheese in 2 parts of hot milk, foam it up with a mixer and pour it over the Frittata.
To bake small Frittata tartlets you can also use metal rings. Grease the cold metal rings with some oil or butter, put them into a hot pan and immediately fill in the Frittata mixture.
Here you see the same dish once again shaped into a big Frittata.
This time served on rocket salad with cherry tomatoes and goat farmer cheese.
But still it’s made with egg whites only.
More recipes in English