Frittata

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Frittata
Frittata.jpg
A frittata
Origin
Place of originItaly
Details
TypeOmelette
Main ingredient(s)Fried beaten eggs
VariationsFritaja (Istria)
 
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Frittata
Frittata.jpg
A frittata
Origin
Place of originItaly
Details
TypeOmelette
Main ingredient(s)Fried beaten eggs
VariationsFritaja (Istria)

Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs.

Contents

History

The Italian word frittata derives from fritta, the feminine past participle of "to fry" (friggere),[1] and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s.[2]

In the last fifty years, "frittata" has become a term for a distinct variation that Delia Smith describes as "Italy's version of an open-face omelette".[3] When used in this sense there are four key differences from a conventional omelette:

Variations

Kuku-ye sabzi, with herbs and topped with barberries and walnuts

Frittata is similar to the Middle Eastern dishes Eggah and Kuku.[8][10] By comparison with frittata, kuku (or kookoo) recipies use a smaller proportion of eggs to bind larger amounts of other ingredients, have spices instead of cheese and are typically baked in the oven for 45–50 minutes without being turned over.[11][12] There are different types of kuku such as kuku-ye sabzi (herb kuku) and kuku-ye sibzamini (potato kuku) and kuku-ye morgh (chicken kuku).[13]

See also

References

  1. ^ "definition of frittata from Oxford Dictionaries Online". OUP. http://oxforddictionaries.com/view/entry/m_en_gb0317860. Retrieved 2011-03-02.
  2. ^ Elizabeth David (1954). Italian Food. Barrie & Jenkins (published April 5, 1990). ISBN 978-0-7126-2000-0.
  3. ^ a b c Delia Smith (1998). Delia's How To Cook. Book One. BBC Worldwide. pp. 48–49. ISBN 0-563-38430-1. "the Italian word here is lentamente—very slowly"
  4. ^ a b Robert Carrier (1963). Great Dishes of the World. Sphere Books (published 1967). p. 121. ISBN 0-7221-2172-5.
  5. ^ a b c Sarah Brown (1984). Vegetarian Cookbook. HarperCollins. p. 127. ISBN 0-7225-2694-6.
  6. ^ H L Cracknell and R J Kaufmann (1972). Practical Professional Cookery. Macmillan (published 1973). pp. 114–119. ISBN 0-333-11588-0.
  7. ^ a b c Nigel Slater (1992). Real Fast Food. Penguin (published 2006). pp. 39–40. ISBN 978-0-14-102950-4.
  8. ^ a b Gillian Riley (1 November 2007). "Eggs". The Oxford Companion to Italian Food. Oxford University Press. p. 168.
  9. ^ Jamie Oliver. "roasted chilli frittata". Jamie magazine issue 7. Archived from the original on 2011-03-03. http://www.webcitation.org/5wtcXsSec.
  10. ^ Najmieh Batmanglij (24 Oct 2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. p. 49. http://books.google.co.uk/books?id=19C3DnJyWE0C.
  11. ^ Nesta Ramazani (1997). "Persian Souffles (Kookoo)". Persian Cooking: A Table of Exotic Delights. Ibex. pp. 53–65. ISBN 0936347775. http://books.google.co.uk/books?id=GOidnQOUco0C&q=kookoo.
  12. ^ "Yotam Ottolenghi's aubergine kuku recipe". The Guardian: p. 43. 2 January 2010. http://www.guardian.co.uk/lifeandstyle/2010/jan/02/aubergine-kuku-recipe-vegetarian-cooking.
  13. ^ Recipe for Kookoo-e Sabzi

External links