Fritatta

At today’s Slow Food Central NJ’s Farmers Market, I did a cooking demonstration that combined a typical Italian dish, the frittata, with local Jersey products. I browned a quater pound of sausage in a pan (a 20-80 mix of pancetta and pork shoulder, hot chili flakes and pepper) then whisked together 6 fresh Cherry Grove Farm eggs, ground pepper and a Tbsp of parmesan cheese. I added the egg to the pan and allowed it all to cook over a medium-low heat for about 10 minutes. I then turned the nearly cooked frittata over using my patented plate assisted flip technique, and slid it back into the pan to finish.