These are two of our favorite recipes, because they work extraordinarily well both together and as separate dishes. That said, at Gustiamo we are on a one frittata per week schedule, so we will probably always choose to combine them. Because, let’s be honest, we all agree that nothing enhances the egg-y flavors of frittata better than an agrodolce pairing.
Ingredients
SERVES: 4-5 people
TIME: 40 minutes
5 red onions
3 tablespoons of Balsamic Saba 3
4 tablespoons of EVOO
10 eggs
1 tablespoon of fresh thyme leaves
1 cup of grated Vacche Rosse Cheese
Sea salt
Black pepper
Traditional balsamic vinegar of Modena 12 years
Preparation
- Peel the onions and slice them finely.
- In a pan, heat EVOO over medium-high heat and sautee onions until translucent (about 4 minutes)
- Add Balsamic Saba 3, salt, and pepper and stir until the liquid is reduced and the onions lightly caramelized (about 10 minutes).
- Remove from heat, and allow to cool slightly*.
- Meanwhile, beat the eggs in a large bowl. Stir in the salt, black pepper, grated cheese, herbs, and agrodolce onions.
- Oil a cast-iron skillet with EVOO, then pour the egg mixture into the skillet.
- Cook in a preheated oven at 360°F for about 25 minutes.
- Finish under the broiler for 1 to 2 minutes, watching very carefully to make sure the top doesn’t burn.
- Remove from the oven, and allow to cool for at least 5 minutes.
- Serve warm, finishing each slice of frittata with a few drops of Traditional Balsamic vinegar.
*You can serve Agrodolce onions also as an appetizer or a side dish.
Watch the video for our frittata instructions: