Dinner: Wednesday, June 9, 2010

• Frittata with Asparagus and Scallions
• Insalata Caprese
• Toasted rustic bread

Lydia Bastianich seldom (if ever?) disappoints, and this frittata was no exception.

As she says, "This is a different sort of frittata, not the neat golden round of well-set eggs that's probably most familiar. Here the eggs are in the skillet for barely a minute, just long enough to gather in soft, loose folds, filled with morsels of asparagus and shreds of prosciutto. In fact, when I make this frittata or the "dragged" eggs—uova strapazzate —I leave my eggs still wet and glistening so I can mop up the plate with a crust of country bread. That's the best part of all."

We had some beautiful slender asparagus, so this was a no brainer. We had three eggs left from Mario's colleague's hens which we supplemented with some organic free range eggs from TJ's. It was so striking seeing both eggs in the bowl before I whisked them. The TJ's yolks were so small and pallid in comparison to the huge vivid orange yolks of our local eggs. We will surely miss our weekly supply over the summer. I would like to make this with prosciutto, but I used some thick applewood smoked bacon we had on hand and it was all lovely.

For the salad, Costco has been carrying imported fresh buffalo mozzarella at a very reasonable price. I snagged some for pizza this week, and decided to use some for an antipasto substituting cherry tomatoes for regular tomatoes and dashing out in the pouring rain (ARRRRRRRGHHHHHHHH!!!!!!!) for a few half-drowned leaves of basil.