January 2014 - Second meal

Second meal - frittata arrotolata (omelette roll with spinach) and spaghetti with tomato sauce

A warm, balmy, long-light Friday evening. Sandra brings eggs so we can make the frittata which is based on a recipe from the kitchen of Lorenza de Medici and we served it as an entrée.

Frittata arrotolata
Cook 600g of silverbeet in boiling water (only takes a minute). Drain well, squeeze dry and chop.
Warm 2 tbspns butter in a frying pan over low heat. Cook a small chopped onion and garlic clove until soft. Add spinach and cook for 3 minutes. Add pinch of freshly ground nutmeg and 60g of grated parmesan cheese and generous amount of cracked black pepper. Stir well and remove from heat.
Beat 6 eggs in a bowl and season. Heat 1 tbspn oil a large frypan and cook eggs as an omelette.
Slide the omelette onto a work surface and spread the spinach mixture in a layer about 1 cm thick leaving an uncovered border of 2 cm around the entire edge. Roll up the omelette. Place seam side down in an oven proof dish and put in an oven heated to 180 degrees for 10 minutes - till heated through. Cut into slices and serve. (serves 3 - 4)

 

 Spaghetti with tomato sauce

Sauce is a golden because we used 'mellow yellow' tomatoes

Cook up 2 cloves of garlic and a medium sized chopped onion in a generous splash of olive oil. The oil makes a silky sauce that coats the spaghetti so don't be stingy. Cook slowly until onion is soft. Add 1 kg of chopped tomatoes and a red chilli. Cook very slowly until sauce has reduced and thickened - up to an hour. Check regularly. Season. Bush basil was added at the end for its spicy punch. Put chopped parsley through spaghetti and then mix the sauce through. (makes 2 generous serves or fine for 3 ladies with a glass of Australian cabernet sauvignon.