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Heirloom Tomato Fritatta and Heirloom Tomato Pozza
Heirloom Tomato Fritatta
INGREDIENTS
DIRECTIONS
Preheat the oven to 350F. Beat the eggs and cream. Season with salt and pepper and set aside. Melt butter in a skillet over medium heat. Sauté onions, stirring occasionally, until fragrant and translucent, about 4-5 minutes. Transfer onions into an oven safe dish. Add broccoli florets, distributing them evenly over the onions. Pour the egg mix over the broccoli. Add cheese over eggs. Arrange tomato slices over the cheese in a pretty way. It will look stunning if different color tomatoes are used. Bake for 20 minutes, or until tomatoes are wilted and egg mix is set, but still somewhat soft
Heirloom Tomato Pizza
INGREDIENTS
DIRECTIONS
Combine tomatoes and oil, and season with salt and pepper. Let stand for 1 hour. Arrange cheese evenly over dough, leaving a 1-inch border. Top with the tomatoes, oregano, and pancetta. Broil and bake pizza, as directed. Drizzle with oil, and sprinkle with basil.
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Roasted Chicken Legs with Kale and Potatoes
Roasted Chicken Legs with Kale and Potatoes
INGREDIENTS
DIRECTIONS
Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
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Arugula and Plum Tomato Bruschetta
Arugula and Plum Tomato Bruschetta
INGREDIENTS
DIRECTIONS
Pour 1 tablespoon of olive oil in a large skillet with 2 garlic cloves. Fry over low heat for about 5 minutes, or until the garlic is slightly brown. Tear the arugula leaves into small pieces. Add, with the tomato cubes, to the garlic. Sauté, tossing lightly. Toast the bread slices, peel 1 garlic clove and rub it on the bread, including the crust. Drizzle the extra-virgin olive oil on each slice. Cover with the arugula and tomato mixture. Season with salt and pepper at taste.
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