recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
says: "I make all types of fritattas. I don't use
a recipe so this one by Michael Chiairello of Napa Valley
is very easy and good".
small clove garlic
Olive Oil, for sauteing
1 medium zucchini
1/2 bunch basil
2 tablespoons milk
Salt and pepper
1/4 cup grated Parmesan cheese
the broiler / grill.
by crushing some garlic and heating it in some olive
oil in a medium non-stick sauté pan on the
that is heating up, very thinly slice the zucchini
on a mandolin.
the oil and garlic are heated, tear some basil into
the pan and add all the sliced zucchini. Cook until
the zucchini is tender, but not cooked through, about
2 minutes. Season with salt and pepper.
eggs in a blender with a little bit of milk and some
salt and pepper. Blend on the highest speed.
the egg mixture into sauté pan and let it sit
for 1 minute. When there isn't much loose egg left
in the pan, grate some Parmesan on top and place pan
in the broiler for 1 minute.
pan out of broiler, let it cool and set in pan for
5 minutes. When cool invert a plate on top of pan
and turn over. Slice and serve.
4 - 6