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Appetizers: UOVA and FRITTATA

UOVA TRIPPATE Eggs in Tomato Sauce

Mail this recipe to a friend!	The name uova trippate stands for a thin frittata cut into strips that look like the way tripe is cut and subsequently prepared with a sauce. 8 eggs 4 tbs. grated Parmigiano 1 sprig parsley 8 leaves basil 4 leaves mint 1 small onion 12 oz. tomatoes peeled, seeded and chopped 2 tbs. olive oil	See Also:      Olive Oils      Lucca DOP      Cheeses      Grana Padano DOP      Parmigiano Reggiano® DOP      Vegetables      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Bianco Capena DOC      Dolcetto di Dogliani DOC      Grignolino d'Asti DOC      Savuto DOC      Val d'Arbia DOC      Vernaccia di San Gimignano DOCG
	Prepare 4 very thin frittate using a pan larger than the usual 8-in. Cool and then roll and cut them across into strips. Set aside. Sauté the sliced onions with oil till golden brown. Add the tomatoes, reduce by 1/3, add salt, pepper and basil and set aside. Arrange layers of eggs, tomato sauce, cheese and basil and mint in a buttered baking dish. Keep layering until all the ingredients are used up. The last layer should be the tomato and cheese. Bake in a 400ºF oven for 10 mins. Serve.

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FRITTATA CAMPAGNOLA GRATINATA AL TALEGGIO   PISELLI ALL'UOVO   SU PANE FRATTAU   UOVA AFFOGATE COL POMODORO   UOVA ALLA PROVATURA   UOVA IN COCOTTE AL TARTUFO BIANCO   UOVA STRAPAZZATE AL TARTUFO BIANCO   UOVA TRIPPATE

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