Saturday, August 16, 2014

Frittata Italiana

I found this recipe in People magazine back in May and I just got around to making it.  I doubled the recipe and used a 12 inch pan.  I don't own any cast iron skillets.  Michele Mazza is the executive chef of Trattoria Il Mulino a New York City hotspot.  It appears that Michele shared his recipe all over the internet and on television because it can be found on many websites.  It sounded exactly like something that I would really enjoy eating.  I love the idea of potatoes and eggs.  My mother used to make potatoes and eggs when I was a child. I am excited to try the combination with the cheeses, potatoes, prosciutto and eggs.  Yum!

Frittata Italiana
By Michele Mazza


2 tbsp. Olive oil
3 extra-large eggs, lightly beaten
4 tbsp. water
3 oz. fresh mozzarella, chopped
2 oz. sliced prosciutto
2 oz. boiled potatoes, peeled and sliced thin
1 oz. Parmigiano cheese, grated
White pepper to taste


1.    Preheat oven to 375 degrees F.  Heat olive oil in a 10-inch cast-iron skillet over medium heat.  Meanwhile, in a large bowl, whisk together eggs, water mozzarella, prosciutto, potatoes, Parmigiano and white pepper.  Pour mixture into the hot skillet and place in the oven.

2.    Bake for about 10 minutes (a knife inserted into frittata should come out clean) and serve hot.  If top of frittata isn’t browned enough, stick pan under the broiler for about 1 minute.


The Italian Creative Cook 

Thursday, August 14, 2014

Marbled Banana Bread

I made this banana bread a few weeks ago.  It was really tasty.  I did not even notice it had banana in it. The recipe is from My San Francisco Kitchen.  I am going to make it again, maybe tomorrow.  

Marbled Banana Bread
Prep time: 10 minutes
Cook time: 70 minutes


2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup butter, softened
2 ripe bananas
2 eggs
1/3 cup plain low-fat yogurt
½ cup semisweet chocolate chips


1.       Preheat oven to 350 degrees F.

2.       In a mixing bowl, whisk the flour, baking soda and salt together.

3.       Add sugar and butter to a large bowl and beat with a mixer at a medium speed until well-blended.

4.       Add banana, eggs, and yogurt; beat until blended.

5.       Add flour mixture and beat at low speed until just blended.

6.       Melt chocolate chips in a microwave or in a double boiler stirring until smooth.

7.       Add 1 cup batter to chocolate, stirring until well combined.

8.       Spoon chocolate batter alternately with plain batter into a greased 8 ½ x 4 ½ inch loaf pan.

9.       Swirl batters together using a knife.

10.   Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

11.   Cool 10 minutes in pan on a wire rack, then remove from pan and cool 10 minutes before serving.

Makes 1 loaf.


The Creative Cook