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Frittata al tartufo is a traditional Umbrian and Istrian dish made with a combination of eggs, black truffles, olive oil, salt, and black pepper. This simple dish is made by pouring beaten eggs into a pan with hot olive oil, and then adding thin shavings of truffles, salt, and pepper to the pan.
After the eggs have curdled, all that's left is to sprinkle the dish with finely chopped parsley or dry white wine before serving. If desired, the dish can be additionally flavored with grated cheese on top. In Istria, the dish is called fritaja s tartufima - it's commonly prepared for breakfast and it can easily be found in local restaurants.
Frittata di zucchine is a traditional egg-based dish originating from Tuscany. The dish is usually made with a combination of eggs, thin slices of zucchini, olive oil, salt, pepper, sage, and minced parsley. The zucchini slices are cooked in olive oil over high heat until soft and golden.
The heat is reduced, and the mixture of beaten eggs, parsley, sage, salt, and pepper is then poured into the pan and cooked until the frittata is golden brown on both sides. Once done, frittata di zucchine is served warm.
Deviled eggs typically consist of shelled and halved hard-boiled eggs that have had their boiled yolks removed and blended with ingredients such as mayonnaise, mustard, pickle relish, and seasonings into a smooth paste, which is then added back to the cavities of the egg whites.
This all-time favorite is usually finished with paprika on top, and it is typically enjoyed chilled either as an appetizer or a side. Often mistakenly considered an American culinary contribution, the first versions of this simple gourmet delicacy are believed to have been invented in ancient Rome.
Frittata is a traditional flat and round egg-based dish that's closer to a Spanish tortilla than to a French omelette. It's made with a combination of whisked eggs and additional ingredients such as prosciutto (crudo or cotto), grated cheese, or sautéed onions.
The frittata should be completely set, yet moist. The eggs should be beaten lightly so that the air bubbles don't form. The egg mixture is traditionally cooked in butter or a mix of butter and oil. When the butter or oil begin to foam, the mixture is cooked slowly over low heat, usually in a heavy-bottomed frying pan.
Frittata di pasta is an Italian dish that's typically made with leftover pasta as the key ingredient. Spaghetti are among the most popular choices, but the dish can be made with any other type of pasta. Other ingredients vary from one recipe to another, but eggs and grated cheese are always used, while the additional ingredients might include prosciutto, sausage bits, or mushrooms.
Once cooked, the frittata is flipped on a plate, then cut into wedges. It's recommended to serve frittata di pasta with a fresh salad on the side.
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Frittata di cipolle is a traditional frittata dish prepared with onions. The dish is made with a combination of beaten eggs, olive oil, onions, salt, and pepper. The onions are cut into thin slices and cooked in olive oil over low heat until soft and golden.
The eggs are beaten, seasoned with salt and pepper, then poured over the onions. The dish is cooked until it becomes golden brown and set on one side. It's then turned on the other side and the process is repeated until the frittata is done and ready to be enjoyed.
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Uova alla monachina is a traditional dish originating from Campania. The dish consists of stuffed and fried boiled eggs. Once boiled, the eggs are shelled and the whites are separated from the yolks. The yolks are mixed with bechamel sauce, salt, pepper, nutmeg, and grated Parmigiano-Reggiano cheese.
The mixture is placed into egg white halves, and it's topped with the other egg white halves. The eggs are then sprinkled with flour, dipped in beaten eggs, rolled in breadcrumbs, and fried in olive oil until golden and crisp. Once prepared, these stuffed fried eggs are drained on paper towels and served while still hot.
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Uova al tartufo is a traditional egg-based dish originating from Italy. The dish is usually made with a few simple but prized ingredients such as eggs, butter, white truffles, Parmigiano-Reggiano cheese, salt, and black pepper. The eggs are taken out of the fridge and left to come to room temperature before they’re seasoned with salt and pepper and cooked in butter in a non-stick pan.
Just before the eggs are done, a small knob of butter, grated Parmigiano-Reggiano cheese, and grated white truffle are placed on top of the eggs. The dish is served immediately, while still warm. It’s recommended to serve uova al tartufo with toasted bread or a fresh salad on the side, although not much is needed due to the luxurious flavor of white truffles.
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Pallotte cacio e uova is a traditional dish originating from the Abruzzo region. The dish is a classic example of the cucina povera – it's believed that these cheese and egg balls probably started as a way to use up leftover cheese and stale bread.
The bread and cheese are mixed with eggs and shaped into balls which are then fried and gently simmered in a hearty tomato sauce. Common additions to the balls include garlic, thinly sliced red bell peppers, and chopped parsley. Regarding the cheese, many recipes call for pecorino or parmesan.
Uovo sodo con acciughe is a traditional snack or appetizer that's especially popular in Veneto. In order to prepare it, organic eggs are boiled in salted water, the shells are removed, and they are cut in half. An anchovy is placed on top of each half of the egg and it's secured with a toothpick.
Before serving, uovo sodo con acciughe is sprinkled with chopped parsley and drizzled with extra-virgin olive oil.
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