Steak and eggs for dinner
As a friend termed it, “Italian steak and eggs”:
Of course, you can’t have dinner without a salad:
This entry was posted at 6:27 pm on 13 May 2008 and is filed under Food. You can follow any responses to this entry through the post-specific RSS 2.0 feed.
When I have recipes, I do post them. Sadly, I rarely have a recipe for what I’m making. The frittata is a technique, not a recipe. A few eggs, some salt, Parmigiano-Reggiano, and whatever is going in it. The salad is composed of whatever is handy at the time. The basic technique is covered brilliantly by Marcella Hazan in The Essentials of Classic Italian Cooking (amazon.com), which is a book everyone should own.
I tend to only make vinaigrettes at home. A teaspoon of dijon mustard, 2 tablespoons of vinegar (sherry in this case), a pinch of salt, then enough oil to “balance”. I probably like my dressings more vinegary than most.
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Looks delicious. Why don’t you publish your recipes or, at least, provide a link to? :)