Frittata with dry sausage (salami)
Frittata with dry sausage is a quick and easy midweek lunch or dinner and a great weekend breakfast or brunch option. Fantastic eaten hot but often served at room temperature and perfect to make ahead for picnics and larger groups. Serve it with rustic bread or polenta and a salad. Great also as a sandwich filling.
To me, however, this simple dish is more than just a quick meal solution.
Both my grandfathers loved frittatas, and not without a glass of red wine! They would normally have it upon the return back home late morning after working in the allotments or in the olive grove.
My paternal grandfather really liked dry sausage frittata while my maternal grandfather was really keen on wild fresh herbs frittata but both really liked wild asparagus and pancetta (or without) variation. All three typical in the region.
This simple dish, similar to an omelette, is Italian in origin (frittata is an Italian word and roughly translates to “fried”) but due to such a close geographical proximity to Italy, frittata found a huge popularity in a local cuisine and could be referred to as Fritaja s klobasami – Fritata or Frtalja s klobasami and Fritaia con le luganiche in Istrian dialect. All these names come from the Venetian word fritaia.
Amazingly, this simple frittata with dry sausage, is a speciality in Istria and also has a deep meaning in a local folklore. This type of frittata is typically made especially during Carnival period (festive season that occurs before the liturgical season of Lent). In rural areas and particularly in small villages locals dressed up in different Carnival costumes. In groups they would walk from house to house singing traditional folk songs accompanied by sound and the melodies of the accordion, usually played by one member of the group.
As a sign of appreciation for entertaining and lifting the spirits, they received food gifts which consisted of fresh eggs, dry sausages, salami, crostoli, fritole (typical Carnival sweet things) and also wine.
When this simple Carnival procession was over, the participants would gather in somebody's home and frittata with dry sausage was made and other dishes were prepared with everything they received.
All the food was displayed on the table, shared and enjoyed, often ending up in excessive consumption of alcohol and other foods that will be forgone during upcoming Lent. There was a lot of singing and dancing, this is how local people came together and enjoyed each other company, the festive period and the the end of harsh winter.
My nona Nada also shared with me a lovely story, telling me that this festive season also provided the opportunity for young men and women to casually meet and possibly fall in love
Ingredients
Serves 4
Italian dry sausage/salami (about 150g), can use French sausage (saucisson), Spanish Chorizo (the important thing is that they are not too dry and hard, when buying should feel a bit soft when squeezing)
6 eggs, beaten or whisked
1 Tbsp extra virgin olive oil
sea salt, to taste (bear in mind the sausages are dry cured and taste salty already)
black pepper, freshly ground (to taste)
Method
Peel the dry sausage, place it on a chopping board, slice it, half it and then cut it into quarters.
In a separate bowl whisk the eggs and season with salt and pepper.
Put the oil in a skillet, ideally non stick, and heat it.
Sauté and lightly sear the sausage on a medium high heat stirring frequently.
Pour the egg mixture in the skillet over the sausage, turn the heat to fairly low and cover with the lid (glass lid with steam hole works very well, if you have it). Also, using a slightly bigger lid than the skillet will help to keep the frittata “dry”. Lid that fits perfectly on top of the skillet could potentially trap quite a bit of steam and possibly making your frittata a bit wet.
The use of the lid will also help to cook the frittata evenly, avoiding the bottom of frittata being almost burnt and the egg mixture on the top being still raw, runny and unset.
Cook the frittata for about 20 min. The frittata is cooked when the underside is set and the egg mixture on the top no longer runny.
Just a thought
In this recipe, I have chosen to cook the frittata on the stove with a lid as my family has always used this method. I have also bear in mind that not everyone has a skillet that can go in the hot oven or under the grill.
However, if you are familiar cooking the frittata in the oven, and that is your preferred method, it is perfectly fine to do so.
Wine suggestion
Refosco dal Peduncolo Rosso IGT 2017 by Vigna Petrussa, Venezia Giulia.