Easter is quickly approaching and it is one holiday that I thoroughly enjoy, particularly because of the various traditional foods associated with it. One of my favorite Easter recipes is Neapolitan Easter Bread http://www.italianfoodforever.com/2014/03/casatiello-neapolitan-easter-bread/, also called Casatiello, which is a moist, bread studded with cheese and studded that has almost a brioche-like texture. Easter brunch is one meal I love to share with family, and I enjoy nothing more than gathering with family around the table, passing around dish after dish and simply spending quality family time. Eggs play an important part in any Italian Easer meal, so I try and incorporate a few different e.g. dishes on my brunch menu. This frittata has a similar flavor to my Casatirllo bread as it is studded with salami and provolone cheese. I serve this frittata at room temperature for Easter brunch, but it is also delicious cut into thin wedges the next day after being refrigerated overnight.
I often use soppressata, a typical cured dry salami that I prefer, but you can use any variety of salami, even pepperoni, that you prefer. I also used provolone cheese in this frittata, but a young pecorino, or any semi-hard cheese with a good flavor would work fine. I put the salami and the cheese into the food processor separately, and then pulse each until they are finely chopped. This frittata has been prepared as sort of a crustless quiche, because I oil the pie pan, then sprinkle it with breadcrumbs, cornmeal, or grated cheese, to coat the bottom of the frittata making it easier to remove from the pan. Due to the amount of cheese in this pie, the top did become quite dark. If you prefer a lighter top, simply cover the pie with foil during the last ten minutes of baking.
Deborah Mele 2016
- 2 Tablespoons Olive Oil
- 1/2 Cup Breadcrumbs
- 1 Cup Heavy Cream
- 1 Cup Milk
- 3 Large Eggs
- 2 Large Egg Yolks
- Black Pepper
- 1/2 Teaspoon Dried Oregano
- 1 Cup Salami (See Notes Above)
- 1 1/2 Cups Grated Provolone Cheese (See Notes Above)
- Preheat oven to 350 degrees F.
- Rub the oil over the bottom of a 9 inch pie pan, then add breadcrumbs and rate the pan to lightly coat the bottom and sides with the crumbs.
- In a large bowl, use an electric hand mixer to beat together the cream, milk, eggs, egg yolks, pepper, and oregano until smooth and cream.
- Stir in the salami and cheese to mix well.
- Pour the custard mixture into the prepared pie pan, and bake about 35 to 40 minutes, or until the frittata is just set in the center.