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Italian Cookbook with a Simple and Delicious Omelet Recipe
By myarticlenetwork | October 26, 2009
Like many family heirlooms, great cookbooks are often tattered and splattered from years of use through generations. A new cookbook that is sure to pass the test of time is Authentic Volpi by Sarah Kellogg and Chef Michael Laukert.
This special Italian cookbook is an almanac of family recipes and traditions from America’s premier maker of dry-cured Italian meats. Volpi Foods is a family-owned, global food corporation and America’s oldest and most prestigious manufacturer of hand-crafted, authentic Italian meat products. In addition to the rare Volpi family recipes, this Italian cookbook shares the exciting history of a business that began in 1900 when John Volpi emigrated from Italy to the American heartland. A collaboration of Volpi family, friends and staff, the book was written and edited by Sarah Kellogg, with recipe creation and updating by Chef Michael Laukert.
One of the Volpi family recipes featured in this Italian cookbook is an omelet recipe called a Volpi Rotola Frittata. Volpi Rotola is made of thin slices of prosciutto wrapped in fresh mozzarella cheese. This frittata will be quick and delicious for any meal in any season. Here is how to make it.
Ingredients:
10 fresh brown eggs
1 package Volpi Rotola, sliced ½ inch thick
1 cup diced potatoes, boiled
1 diced tomato
1/2 of a green pepper, diced
¼ cup Italian parsley – fresh, chopped
2 large scallions, diagonally diced
½ cup mushrooms, cooked
Scramble the eggs in a large bowl. Add all of the ingredients to the eggs except for the Volpi Rotola. Save a little parsley for garnishing the plate before serving.
Using 2 large skillets, add olive oil and a little butter to grease all sides of the pan. Heat well. Add egg mixture. Split between 2 skillets. Top the egg mixture in each skillet with layers of Volpi Rotola slices. Turn the egg mixture one time by placing an inverted dish over the skillet. Cook an additional 3 to 5 minutes. Lower the heat. Turn frittata onto plate and cut into wedges.
The frittata pairs nicely with mixed greens and hearty Italian bread toasted to perfection. A glass of Sauvignon Blanc or a dry sparkling wine will also compliment the meal. Or, have a mimosa if you’re serving it for breakfast!
This omelet recipe is among the many favorite recipes that the Volpi family shares in their Italian cookbook.Experience the Volpi legacy with your family by making one of their delicious recipes tonight.
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