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Small frittatas with tomato sauce were the snacks that my mother made with the first tomatoes of the season. The frittata was cooked in the oven, a tradition handed down from mother to daughter. Best to enjoy freshly baked. They are also nice cold, cut into cubes and served as appetizers like Spanish tapas.
Suggested pairing, Roditis 2022, by the Greek Tetramythos winery for its decisive, mineral sip, with intense acidity and for the good persistence of the olfactory taste reminiscent of medicinal herbs. For the full review click here.
Ingredients for 4
- 4 large eggs
- Pinch of sea salt
- White pepper, to taste
- 50 ml (2 fl oz) organic milk
- Extra virgin olive oil, to taste
- 50 g (2 oz) brown rice flour
- 1 tbsp instant yeast
- 2 tbsp Parmigiano cheese, grated
- 15 dates or cherry tomatoes
- 10 basil leaves
- 5 mint leaves
- Beat the eggs with a pinch of salt and pepper. Add the milk, EVOO, flour, baking powder, Parmigiano and stir with a fork to mix all ingredients;
- Wash, dry and cut the tomatoes in half. Wash, dry and coarsely chop the basil and mint and add to the frittata dough;
- Cover 4 mini molds (10 cm/4 in) with removable bottoms with parchment paper. Pour the mixture into each mold:
- Bake at 180°C (350°F/gas 4) for about 15 minutes.