Each week The Medium chats with a UTM professor about one of their favourite recipes.
I first found out about Professor Teresa Lobalsamo, lecturer in the Department of Language Studies, upon discovering my dream course, “Cucina Italiana: Italian History and Culture through Food”. (Of course, in four years it’s never fit into my timetable!) However, developing this column finally provided me with the opportunity to chat with Lobalsamo, even if it wasn’t as a student in her course.
She chose to share her recipe for an Italian classic, the frittata. She credits its creation to necessity, “Frittatas came about during war times when food was rationed and what was available was never wasted,” she explains. “Despite the scarcity of ingredients, a person could gather enough (or use leftovers) to put together this simple, filling, and delicious all-purpose meal.” She notes that all you really need is eggs; you can mix in other ingredients depending on your inventory. It’s clearly a recipe made for students.
…Just when you thought your fridge was empty: la frittata
SERVES 2
INGREDIENTS
2 or 3 small potatoes
1 onion (or ½ by preference)
1 clove of garlic, minced (optional)
pinch of chives (optional)
4 eggs
Parmesan cheese, grated
parsley, finely chopped
METHOD
- Sauté the potatoes and onion in a skillet over medium heat until golden brown. Optional: Add the minced garlic or chives to the skillet at this time.
- In a separate bowl, beat the eggs and add in the Parmesan cheese and parsley to taste.
- Pour the egg mixture over the sautéed potatoes and onions. Keep the burner on medium to high.
- If the eggs have not solidified, place the skillet into the oven on broil to dry the mixture. This will ensure that the frittata will not come apart when it’s time to flip it.
- Remove the frittata from the oven and cover with a dish big enough to cover the entire mixture. Flip the mixture onto the plate with as much culinary flare as possible and ecco la frittata!
