Great cookbooks are worn, splattered with food and passed down generations. A new cookbook that is sure to pass the test of time is Authentic Volpi by Sarah Kellogg and Chef Michael Laukert.
This special Italian cookbook is an almanac of family recipes and traditions from America’s premier maker of dry-cured Italian meats. Volpi Foods is a family-owned, global food corporation and America’s oldest and most prestigious manufacturer of hand-crafted, authentic Italian meat products. In addition to the rare Volpi family recipes, this Italian cookbook explains the fascinating history of a business that began in 1900 when Italian immigrant John Volpi ventured from Milan to settle in the American heartland. Written and edited by Sarah Kellogg with recipe creation and updating by Chef Michael Laukert, the book is a collaboration of Volpi family, friends and staff.
One of the Volpi family recipes featured in this Italian cookbook is an omelet recipe called a Volpi Rotola Frittata. Volpi Rotola is formed by rolling thin slices of hand-salted prosciutto in layers of fresh mozzarella cheese. This frittata will make a simple and delightful dinner – or breakfast – any time of the year. Here’s how to make the frittata.
Ingredients:
10 fresh brown eggs
1 package Volpi Rotola, sliced ½ inch thick
1 cup of diced boiled potatoes
1 diced tomato
½ green pepper, diced
1/4 cup of fresh chopped Italian parsley
2 large scallions, diagonally diced
½ cup mushrooms, cooked
Scramble the eggs in a large bowl. Add all of the ingredients to the eggs except for the Volpi Rotola. Save a little parsley for garnishing the plate before serving.
Grease 2 large skillets with olive oil and a little butter. Heat well. Add the egg mixture. Split between 2 skillets. Top the egg mixture in each skillet with layers of Volpi Rotola slices. Turn the egg mixture one time by placing an inverted dish over the skillet. Cook for an additional 3 to 5 minutes. Lower heat. Turn the frittata onto a plate, and then cut it into wedges.
The frittata pairs nicely with mixed greens and hearty Italian bread toasted to perfection. To drink, try a glass of Sauvignon Blanc or a dry sparkling wine. If you’re serving it for breakfast, have a mimosa!
This omelet recipe is one of the many family favorites that the Volpi family shares in their Italian cookbook.Make one of their recipes for your family and experience the Volpi legacy.
