Twin Peeks

Now, how did I do this?

Glorious weather in our little village. It’s as if summer jumped ahead of spring!  Of course for me it’s heaven – sunspots abound, not to mention a bit more energy now that the cold has taken a vacation.

Mama’s new easy peasy leftover recipe coming up.  She always make too much rice because papa loves it, but I’m certain it’s on purpose to use in things like this:

Mama’s Risata (Risotto frittata)

2 cups leftover rice (ours was steamed with a bit of tomato sauce at another meal to give it a little snap and color, but it’s not necessary)

Heat your broiler if you have one.

4 tablespoons olive oil

1 large sweet onion, chopped semi-fine

1 garlic clove, minced

1 large zucchine cut lengthwise twice and then into thin slices

4 tablespoons whatever nice rich tomato sauce you like

2 eggs

4 tablespoons grated parmesan

Salt and pepper

In an oven-proof skillet, sauté the onion, garlic and zucchine until crisp around the edges.

In a bowl, mix the rice, eggs, parmesan and tomato sauce, then add it to the skillet and fold everything together.  Cook for about 5 minutes until the risata is nicely set, then slip the skillet under the broiler and cook for another 5 minutes or until the risata is golden brown and smells wonderful.

Cut into wedges and serve with more parmesan and a lemon slice or two.

You can use other cheese if you like, mama says, or other vegetables in small dice, but we have a lot of zucchini (plural) around for some reason.

Mama says it would be good with leftover cooked broccoli or cauliflower or carrots or potatoes, any combination therein, whatever that means. But definitely use the rice!

I’m exhausted just thinking about cooking anything in this heat, haha…

Stay safe and be mindful when eating your kibble (AND risata)!