- Food and Cooking
Bear N Mom Recipes - Easter - Italian Fritta (Frittata)
My husband was what he laughingly called "FBI" which stood for full-blooded Italian. I, however, was called "IBM" or Italian By Marriage. One of my husband's Easter traditions was to make a combination Italian Souffle and Frittata. He had learned how to make this growing up in a household of 100% Italian-blooded relatives.
My Italian husband was my second husband and we had a mixture of cultures in our household. My children were part Polish and part Czechoslovakian. My stepchildren were half Italian and half German. There was never any controversy as to what we served for holidays. It was always Italian. Even when my FBI husband passed away several years ago, my Polish children insisted on the Italian cuisine for the holidays.
To this day, I still make Fritta for Easter Brunch even though I have long since quit making the traditional Easter Bread. I still shop at the Italian Store for my ingredients for this Easter delight.
Nunny's Fritta Recipe
This traditional Easter morning menu was served to everyone who came to Nunny's house. It was always served with Nunny's Easter Bread.
Ricotta Chesse (46 oz size)
1-1/2 lbs. shredded mozzarella
Grated Parmesan/Romano Mixed Cheese
1/2 lb. loose sausage
1/4 lb. cappicola
1/4 lb. genoa salami
1/4 lb. pepperoni
How to Prepare and Bake
Preheat Oven to 350°
Grease rectangular cake pan and set aside.
In a large bowl Beat eggs.
Add Ricotta Cheese and stir until smooth.
Add the grated Parmesan and Romano Cheese and stir until smooth
Blend in shredded mozzarella
In an iron skillet, brown sausage, breaking up into little pieces.
Chop cappicola, genoa salami and pepperone into small pieces.
Stir the egg mixture and pour into rectangular pan
sprinkle cooked sausage and rest of the meats over egg and cheese mixture.
stir in the pan to distribute evenly.
Bake for approximately 1 hour or until knife inserted into middle comes out clean.
Let the Fritta cool about 10-15 minutes to set the cheeses.
You may also make this dish in an iron skillet over a medium flame on the stove. In today's world, it may also be made in the microwave by using glass dishes and making smaller servings.