Word: frittatas
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Artichoke and Bread Fritatta Frittata di Carciofi con Pane...
...mixture to the pan and cook, still over medium heat, without stirring, just until the bottom is lightly browned, about 5 minutes. There should be a few bubbles at a time around the edges - any more than that means the frittata is cooking too quickly and the bottom will be too brown. In that case, remove the skillet from the heat, reduce the heat and let the skillet sit a minute or two before returning it to the heat...
Transfer the skillet to the oven and cook just until the center is set - firm to the touch - about 25 minutes. If the edges are set and beginning to brown before the center is set, remove the frittata from the oven and finish the frittata under a preheated broiler...
...like to serve the frittata hot, let it stand at room temperature about 15 minutes. If you prefer it warm or at room temperature, let it stand a little longer. Run a rubber spatula around the edges of the frittata and shake the pan gently to free the bottom of the frittata. You can serve the frittata right out of the pan or slide it out onto a serving platter...
...pretty much discovered every way there is to mess up a recipe that has only five ingredients. But things got easier. Italian suddenly clicked. I could eye my vanilla gelato to see how much longer it needed in the mixer and judge the doneness of my frittata by its firmness. After slicing watermelon every morning for breakfast, I could wield a knife as deftly as a pencil. I could give porcini mushrooms a sponge bath with my eyes closed. I knew the recipe for egg pasta by heart and they counted on me to make the daily batch of dough...