The summer bounty of fruit has done its number on me. Peach, raspberry, strawberry and peach marmalade are waiting for their labels. Figs are coming on the big and small trees we have, but I’m sure to frequent the farmers markets to get in on the best crops.
What to do with all that bounty? Jams and jellies make terrific gifts, as folks usually like the fact you made it yourself and thought of gifting your craft. Crostatas, tarts, pies, turnovers, and the “walking pie” are more ideas to use up not only fruit, but those prolific zucchini.
The freezer is my saving grace. It houses breakfast, lunch, dinner and dessert selections all year long. A new take on the frittata is the zucchini omelet cake recipe I adapted from Lorenza De’Medici’s cookbook “Tuscany”.
If you don’t have a ring mold, a bundt pan would probably work.
TORTINO DI ZUCCHINE
Made in a special pan, this omelet cake is a showstopper for that special luncheon group or perhaps cut, packaged, and stowed in the freezer for easy grab and go breakfast and lunch. Its layers reveal a promise of flavor more than eggs alone, its fragrance suggests herbal notes of fennel, basil and tarragon.
1/4 lb. uncurred bacon or pancetta, finely chopped
2 lb. small zucchini, trimmed and thinly sliced
6 tiny round washed potatoes, unpeeled, thinly sliced
1 med.onion, finely chopped
1/2 pkg. Baby Bella mushrooms, finely chopped; 2 tsp. fennel seed
6 eggs, whisked with 1/2 c milk, pinch of s/p, nutmeg
1/4 c plain flour
1/2 c grated Parmesan cheese
small handful fresh herbs (tarragon, basil, parsley, thyme)
2/3 c dry bread crumbs, such as Panko
In large saute´pan, render bacon til crisp. Add olive oil as needed. Add olive oil to coat and sauté onions, potato and zucchini slices, about 10 minutes until softened but not cooked through. Combine chopped mushrooms into the pan and sprinkle in chopped fresh herbs and fennel seed. Preheat oven to 350º.
In separate bowl, whisk eggs, milk, salt, pepper and nutmeg. Continue to briskly whisk in flour through a sieve to prevent lumps.
Spray baking pan and coat with bread crumbs.
Evenly spoon Zucchini mixture into coated pan and smooth evenly. Slowly pour egg mixture around to fill pan and bake 50 minutes until browned. Cool on rack 10 minutes. Use thin knife to help loosen the frittata around the edge and invert onto serving dish. Use serrated knife to slice into serving pieces.