It's rather embarrassing. This recipe for Tuscan Frittata Affogata that I pulled from a Williams-Sonoma catalog is supposed to serve 8-10 people but when I served it during the chatty, wine-fueled evening with my friend Ace, we hunkered down and devoured the entire thing, just we two, in one sitting. Italian for "drowned frittata", this eggy dish is covered in rich tomato sauce and gooey mozzarella cheese. Call it what you may, but we quickly called it--gone!
Tuscan Frittata Affogata Adapted from Williams-Sonoma Ingredients 10 eggs 1/2 cup grated pecorino romano cheese Salt and freshly ground pepper, to taste 2 Tbs. plus 1 tsp. olive oil 8 oz. mild Italian sausage, casings removed 1 small yellow onion, cut into 1/4-inch slices 1 red bell pepper, seeded and cut into 1/4-inch slices 1 cup tomato sauce 6 oz. fresh mozzarella cheese, sliced 6 to 8 fresh basil leaves, thinly sliced
Method Preheat a broiler. In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside. In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl. Wipe out the pan with paper towels. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook until the onion is translucent, 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes more. Add the sausage to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more. Meanwhile, in the shallow half of the frittata pan over low heat, warm the 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 2 to 3 minutes. Uncover the pan and pour the tomato sauce onto the center of the frittata, gently spreading it to the edges. Arrange the mozzarella on top. Transfer the pan to the broiler and broil until the cheese is melted, 3 to 5 minutes. Slide the frittata onto a serving plate, sprinkle with the basil and serve immediately. Serves 8 to 10.
Soundtrack: Riotous laughter and catch-up conversation
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox