Some Recipes From La Romita

With holiday season just around the corner, food is on my mind.

I would like to share with you some recipes from La Romita School Cook Book.
Recipes are from our wonderful cook, Tsaura Moretti.

Frittata de Zucchine
Zucchnini Omelet

4 eggs
2 oz. of butter
l med. onion, sliced
2 cups of zucchini, sliced
2 fresh ripe tomatoes, sliced
salt, pepper
2 Tbs olive oil
2 Tbs butter or margarine

Saute onion in butter and oil in a non-stick skillet. Add salt and pepper to taste, Add 3 Tbs water. Cook for 15 minutes.
Add tomatoes and zucchini, cook for 7 minutes.
Take them out.
Beat eggs in a bowl.
Add tomatoes, zucchini mixture.
Re-oil skillet. Put in mixture. Cook until the bottom is golden. Flip over. Cook the other side until it is golden. Serve.

Here is my take. Since it is a skill to flip the frittata, I would cook the mixture until partly set in a cast-iron skillet. Then bake it in a pre-heated 375 degree oven for 10 to 15 minutes.

Serves four to six.


Salsa al Ragu
Ragu sauce

7 oz minced meat (ground meat)
14 oz canned or fresh peeled tomatoes, coarsely chopped
1 Tbs tomato paste
2 Tbs olive oil
1 carrot, 1 celery rib, 1 onion, sliced thin or chopped
salt, pepper, Parmesan cheese to taste
4 oz pasta

Saute meat and vegetables (carrot, celery, onion) in olive oil for 5 minutes. Add salt, pepper, tomatoes, and paste. Let it cook for 45 minutes (covered for 30 minutes, and uncovered for 15 minutes)
Cook pasta "al dente". Drain. Mix it with sauce and Parmesan cheese.

This sauce can be used for spaghetti, rigatoni, gnocchi, or polenta.

Boon Appetito!!!