Frittata di Patate e Cipolle (Potato and Onion Frittata)

Frittata di Patate e Cipolle (Potato and Onion Frittata)

by | Sep 6, 2018 | Uncategorized

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 Frittata di Patate e Cipolle (Potato and Onion Frittata)
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Course Main Course
Keyword Olive Oil
Servings
People
Ingredients
  • 1 Large Potato
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 8 Eggs
  • 1 tbsp Water
  • 1 Yellow Onion, thinly sliced
  • 2 cloves Garlic, Minced
  • 1 tbsp Unsalted Butter
  • 1 sprig Rosemary leaves, Chopped
  • Salt & Pepper
Course Main Course
Keyword Olive Oil
Servings
People
Ingredients
  • 1 Large Potato
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 8 Eggs
  • 1 tbsp Water
  • 1 Yellow Onion, thinly sliced
  • 2 cloves Garlic, Minced
  • 1 tbsp Unsalted Butter
  • 1 sprig Rosemary leaves, Chopped
  • Salt & Pepper
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Instructions
  1. In a saucepan combine potato with water and cover. Bring to a boil and cook until potato is tender, about 20 minutes. Drain and cool.
  2. In a large bowl, whisk eggs until well beat. Whisk in water and salt and set aside.
  3. Preheat broiler. Peel the cooled potato and cut into bite-sized cubes. Set aside.
  4. Evenly spread out the potato in the pan over medium heat. Add the remaining two tbsp. of oil and butter and swirl the pan until the butter melts. Pour the egg mixture, season with pepper, reduce heat to low, and cook slowly until the sides and bottom are set but the center is still loose, about four minutes. Run a spatula along the sides of the pan to keep from sticking.
  5. Transfer the pan to the broiler and broil until the top sets and browns slightly, about two minutes. Cut into wedges and serve warm.
Wild Mushroom Soup with Blue Cheese Toasts

Wild Mushroom Soup with Blue Cheese Toasts

by | Sep 6, 2018 | Uncategorized

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 Wild Mushroom Soup with Blue Cheese Toasts
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Course Appetizer
Keyword Vegetables
Servings
People
Ingredients
For the Soup:
  • 30 grams Preferisco Dried Porcini Mushrooms
  • 250 grams Fresh Wild Mushrooms, Brushed and sliced thin
  • 500 grams Fresh Button Mushrooms, Brushed and coarsely chopped
  • 6 cups Chicken Stock
  • 1 Yellow Onion, Chopped
  • 2 1/2 tbsp Unsalted Butter
  • 1/2 cup Heavy Cream
  • 1 tbsp Lemon Juice
  • 4 cups Water
  • Salt & Pepper
For the Blue Cheese Toasts
  • 60 grams Italissima Gorgonzola Cheese
  • 1 1/2 tsp Unsalted butter, Room temperature
  • 6 slices Baguette, Lightly toasted
  • 2 tbsp Fresh Chives, Chopped fine
  • Salt & Pepper
Course Appetizer
Keyword Vegetables
Servings
People
Ingredients
For the Soup:
  • 30 grams Preferisco Dried Porcini Mushrooms
  • 250 grams Fresh Wild Mushrooms, Brushed and sliced thin
  • 500 grams Fresh Button Mushrooms, Brushed and coarsely chopped
  • 6 cups Chicken Stock
  • 1 Yellow Onion, Chopped
  • 2 1/2 tbsp Unsalted Butter
  • 1/2 cup Heavy Cream
  • 1 tbsp Lemon Juice
  • 4 cups Water
  • Salt & Pepper
For the Blue Cheese Toasts
  • 60 grams Italissima Gorgonzola Cheese
  • 1 1/2 tsp Unsalted butter, Room temperature
  • 6 slices Baguette, Lightly toasted
  • 2 tbsp Fresh Chives, Chopped fine
  • Salt & Pepper
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Instructions
  1. To prepare the soup, melt one ½ tbsp. of butter over medium heat in a large pot. Add the onion and cook until soft, about 10 minutes, stirring occasionally. Raise the heat, add the porcini mushrooms and button mushrooms, chicken stock and water and bring to a boil. Reduce heat to medium low and continue to simmer uncovered for 30 minutes, until mushrooms are tender. Remove from heat and let cool.
  2. Meanwhile, melt one tbsp. of butter over medium heat in a frying pan. Add the wild mushrooms and sauté until the mushrooms are soft and the mushroom liquid has evaporated, about six-eight minutes. Season with salt and pepper to taste. Set aside.
  3. Using a blender, purée the soup until smooth, working in batches. Strain each batch through a fine-mesh sieve into a clean soup pot. Add the cream and wild mushrooms. Stir in lemon juice and salt and pepper to taste. Over medium heat, reheat to serving temperature.
  4. To prepare the blue cheese toasts, in a bowl combine gorgonzola and butter. Season with salt and pepper. Spread the mixture on the toasted baguettes and place on a baking sheet. Place under the broiler until cheese is bubbling, about 30-60 seconds. Remove from the broiler and sprinkle with chives. Pour soup into serving bowl and place one piece of the cheese toast to float in the middle of the bowl and serve immediately.