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An Italian Omelet Recipe from the Authentic Volpi Cookbook
Great cookbooks are usually tattered and splattered from being passed down generations. A new cookbook that is sure to pass the test of time is Authentic Volpi by Sarah Kellogg and Chef Michael Laukert.
This special Italian cookbook is an almanac of family recipes and traditions from America’s premier maker of dry-cured Italian meats. Volpi Foods is a family-owned, global food corporation and America's oldest and most prestigious manufacturer of hand-crafted, authentic Italian meat products. In addition to the rare Volpi family recipes and cooking tips, this Italian cookbook tells the unique story of a business that began when Italian immigrant John Volpi emigrated from Milan to the American heartland in 1900. Written and edited by Sarah Kellogg with recipe creation and updating by Chef Michael Laukert, the book is a collaboration of Volpi family, friends and staff.
One of the Volpi family recipes featured in this Italian cookbook is an omelet recipe called a Volpi Rotola Frittata. Volpi Rotola is formed by rolling thin slices of hand-salted prosciutto in layers of fresh mozzarella cheese. This frittata will make a simple and delightful dinner – or breakfast - any time of the year. Here's how to make the frittata.
Ingredients:
10 brown eggs, fresh
1 package Volpi Rotola, sliced ½ inch thick
1 cup diced potatoes, boiled
1 tomato, diced
1/2 of a green pepper, diced
¼ cup Italian parsley – fresh, chopped
2 large scallions, diagonally diced
1/2 cup of cooked mushrooms
Scramble eggs in a large bowl. Add all of the ingredients to the eggs except for the Volpi Rotola. Save a little parsley for garnishing the plate before serving.
Using 2 large skillets, add olive oil and a little butter to grease all sides of the pan. Heat thoroughly. Add egg mixture. Split it between the 2 skillets. In each skillet, layer the Volpi Rotola slices on top of the egg mixture. Place an inverted dish over the skillet and turn the egg mixture once. Cook an additional 3 to 5 minutes. Lower heat. Turn frittata onto plate and cut into wedges.
Serve this frittata with mixed greens and hearty Italian bread toasted to perfection. A glass of Sauvignon Blanc or a dry sparkling wine will also compliment the meal. If you're preparing the frittata for breakfast, have a mimosa!
This omelet recipe is among the many favorite recipes that the Volpi family shares in their Italian cookbook. Experience the Volpi legacy by making one of their delicious recipes for your family tonight.
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