You Can’t Make a Leek Frittata with a Fennel! (Mar 14, 2011)Che bello! to cook once again with Mark in Massachusetts. It had been a few years since we first cooked together and he had a new group of friends to this class. Mark’s enthusiasm, though, was just as infectious: “Second time better than the first! Love it – forever a tradition – don’t stop!” he wrote to me after our feast. He, his friend Erica and I prepped some of the dishes prior to his class, cutting the asparagus for our asparagus pasta, slicing the boiled potatoes for our Sicilian green bean/potatoes dish and soaking the eggplant in salted water for our Sicilian melanzane al funghetto – and washing the peppers for our bandiera, Umbria’s favorite bell pepper concoction.
We had a leek frittata in mind but… the grocer in Marlboro had given host Mark a fennel in place of a leek! (We should have invited him to the class – for some “gastronomical instruction”!). The missing leek was not much missed – as Mark’s kitchen did not stock large flat lid to fit on the frying pan for the frittata flipping. “Where is the flipping lid?” became Erica’s query of the evening…
“BEST eating experience ever!” Marie
“What a wonderful meal – great food, great folks!”
CLICK HERE to learn more about my annual U.S. cooking/lecture tour.