This is a link to some great recipes from Italy. If anyone doesn't know what they mean on some of these things let me know I will try to explain.
http://www.growitalian.com/cooking-italian/
http://www.growitalian.com/cooking-italian/
LRTX1":14l11gpr said:Thanks for the link Vic. Always like trying new recipes. I'll skip the ones that call for them boneless pork rectums.
CottageFarm":spwzcf7o said:I do frittata's the same way and finish under the broiler. More egg is better I think
They've included some of my favorites, except for the Bread Soup (RIBOLLITA ALLA TOSCANA)
I never liked it as a child and still cannot cope with soggy bread :lol:
3waycross":1w2kkeu7 said:Meant to add we use more eggs that they suggest in our frittatas. I like them about 1.5 in thick so that usually means finishing under the broiler.
Made one for Mr and Mrs Hillsdown a couple of years ago that weighed close to three pounds. That was just one of many incredible meals we shared with them in Canada and the USA.
hillsdown":2qbb07yc said:3waycross":2qbb07yc said:Meant to add we use more eggs that they suggest in our frittatas. I like them about 1.5 in thick so that usually means finishing under the broiler.
Made one for Mr and Mrs Hillsdown a couple of years ago that weighed close to three pounds. That was just one of many incredible meals we shared with them in Canada and the USA.
I have made frittatas twice since your visit and neither one was a good as the one you made so I quit trying . Some things are best when someone else makes it for you . ;-)