If home is where the heart is then it’s the details that count, the little things that make you feel comfortable and remind you who you are a recipe, a sound, a fragrance - some of the things that help make any place feel like home.
A recipe that makes me feel like home at the country home here in the mountains of Abruzzo is a frittata made with fresh cipollotti onions, since they are so easy to find at the local open air markets. Sometimes, one of my neighbors will surprise me with a bag of onions from their ‘giardina’ or garden.
I received just such a surprise visit today -- complete with a small bag of freshly picked onions -- from a couple that has a small farm in the next town, a hop, skip and a jump over a few hills from me.
Fresh Onion Frittata
½ cup parmigiana-reggiana grated
8 ounces ricotta cheese
3 fresh onions
½ cup milk
½ cup dry white wine
pinch of salt and pepper
pinch of nutmeg
2 tablespoons of butter
Peel and clean the cipolotti onions, removing the tougher outer layer. Chop the onions and saute in butter (on low heat) with pinch of salt and pepper. Add in wine, be careful not to brown onions. Let alcohol evaporate, add in 2 tablespoons of water and cover, cook this way over medium low heat til onion has become transparent.
Place ricotta, eggs, milk, grated cheese, nutmeg in a bowl and whisk together with a wire whisk. Pour into non stick and /or buttered, round casserole dish. Preheat oven to 400 degrees. Place in oven for 20 minutes or until firm and brown on top.
Serve with a dry, chilled white wine like Trebbiano D'Abruzzo. As the Italians say, this wine and the frittata make the perfect marriage, the hint of sweetness of the frittata and the acidity of the Trebbiano wine.