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Onion and Gorgonzola Frittata


I grew up on Stilton, Lancashire, Cheshire and Cheddar cheeses. European cheeses were just coming onto the market but my mother was not prepared to allow any of that ‘foreign muck’ to grace our table. It was not until I was living in Italy; in the sixties that I learned to appreciate enjoy that foreign muck.

At the time, I was selling McGraw-Hill computer courses to American military personnel, stationed on US radar and missile sites throughout Europe. The work was a doddle and it was easy money. Many of the sites were in lonely and desolate locations, where the technicians had little else to do but listen to American Forces Radio and study. As they could get the courses paid for by the GI Bill, they could not wait to sign up.

 What has this got to do with cheese you may ask? Well, it was around two or three, on one particularly hot Italian afternoon and I was driving to Milan after a successful sale’s visit to an out-of-the-way radar station in the Alps, near Trontano, in Piedmont.  I was day-dreaming; thinking about the attractive dinner date I had arranged for that same evening, when approaching another village along the route, my attention was caught by the name on a road sign – Gorgonzola.  I slammed on the breaks and reversed to recheck the name.  It was Gorgonzola and I was determined to taste the cheese at its original place of manufacture.

Finding a befitting trattoria, I explained that I preferred not to have lunch but would love a large portion of Gorgonzola and a carafe of red wine.  The accommodating landlady appeared only too pleased to serve me and I took a seat on the terrace, under the cool shade of a sprawling tree. She brought me of a basket of fresh, homemade bread, a bottle of water, a half liter bottle of the local Piedmont wine and a an enormous wedge of ripe, almost melting Gorgonzola,  marbled with its celebrated greenish-blue mold.

I have yet to taste cheese like that piece of Gorgonzola and if I had the chance again, I would be prepared to kill for it. Never has anything tasted so delectable, so luscious, so savory as the slab of ambrosia the charming landlady put before me that afternoon. The wine completed the feast and I could not help but fall asleep unmolested under the tree. On awakening a couple of hours later, I realized that there was no way that I was going to make my date in Milan and I was easily convinced it would be better to overnight in Gorgonzola – but that is another story.

There are many recipes where Gorgonzola can be incorporated but why not try this one. It is similar to a quiche and makes a perfect offering for a breakfast or a brunch.

Onion and Gorgonzola Frittata
Ingredients

ta• 1 Tbs butter
• 1 Tbs olive oil
• 3 onions, sliced, not chopped
• 8 eggs
• 3/4 cup milk
• 1/4 tsp black pepper, freshly ground
• 1/2 cup Gorgonzola cheese, crumbled
• 1 Tbs thyme leaves
• 2 medium potatoes, diced
Method
1. In a large skillet heat the butter and olive oil over medium heat.
2. Add the onions and potatoes to the pan and stir.
3. Cook the onions and potatoes for 10-15 minutes or until golden brown.
4. In a bowl mix the eggs, milk, and pepper until frothy.
5. Pour the egg mixture over onions and potatoes and cover.
6. Cook the frittata for 5-6 minutes or until it is almost set.
7. Sprinkle the Gorgonzola cheese and thyme over the frittata.
8. To finish cooking, place the frittata under the grill for 1 minute.
9. Allow a couple of minutes to set properly and turn onto a suitable dish

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