Chef Tips For Uova con Piselli alla Romana, control heat and seasoning in stages rather than correcting everything at the end. Use the best-quality primary ingredients available, taste throughout cooking, and preserve the texture that defines the dish instead of overworking or overcooking it. Common Mistakes Avoid rushing the key cooking stage, overcrowding the pan or pot, and adding too much salt before reduction is complete. For Uova con Piselli alla Romana, texture and tim

Frittata di Asparagi Selvatici (Italian Wild Asparagus Frittata) Story of the Dish A spring frittata with intensely flavored wild asparagus, eggs, Pecorino and Parmigiano. Servings & Timing Serves 4. About 25 minutes. Ingredients 10 oz wild asparagus; 2 tbsp EVOO; 1 small shallot; 2 tbsp dry white wine; salt and pepper. Frittata: 8 eggs, ⅓ cup Pecorino Romano, ¼ cup Parmigiano, 2 tbsp whole milk, parsley. Preparation Trim asparagus and cut into 1-inch pieces. Sauté shallot ge

Frittata di Pasta Napoletana (Italian Neapolitan Spaghetti Frittata) Story of the Dish A classic Neapolitan cucina di recupero dish turning spaghetti, eggs, cheese and salame into a crisp-edged, moist-centered frittata. Servings & Timing Serves 6. About 40 minutes. Ingredients 12 oz spaghetti; 8 eggs; ½ cup Parmigiano; ¼ cup Pecorino Romano; 4 oz provolone in small cubes; 3 oz salame Napoli; ¼ cup whole milk; parsley; black pepper; 3 tbsp EVOO; 1 tbsp butter. Preparation Cook