The pan lasting 50 years because no one else is allowed to touch it - that made my day, and I resonate with that to the core. Good notes for having a future family and keeping my kitchen in order. 😁 Thank you for the videos! Hope you’re well post-op!
Oh my, I had no idea you were undergoing hip replacement surgery. I am so glad to see you doing well. I had become concerned when I didn't see a new video uploaded from you in a while. I always enjoy watching you cook these delicious looking foods. Once again, glad to see you are doing well. God bless you dear Giovanna and Happy Easter
HI Giovanna, I had a hip replacement as well. The release from the pain is nothing short of pure JOY!! Much like watching and learning from you. Peace and every good to you❤ NOBODY TOUCHES GIOVANNA’S FRITTATA PAN….NOBODY!!! 😅
I love your channel. My dad was Sicilian and my mom Calabrian. I too am a Bergen county NJ girl. I love your recipes so much because they remind me so much of my childhood. It is fun to watch you make old recipes that my mom and aunts used to make. I am going to start bringing these recipes back to life in my family. Thank you so much, I love your channel and everything that you stand for. It warms my heart.
Hi! I saw your comment and wanted to say that I was also born and raised in "good old" North Jersey! ( Hudson County ). Union City. I moved to Pennsylvania many years ago, but I still consider New Jersey "home." My maternal grandfather was born in the town of Esperia,IT, north of Naples. Buon Appetito!
Hello Giovanna. This is my first time writing. My great aunt was from the abrusso area. She would make a frittata often. I still make a ham and potato frittata for supper when we have nothing else. We did not have the special pan so we would, and I still do, use a plate to turn the frittata then slide it back in the pan. I have my husband help me since I can't seem to lift the heavy pan due to arthritis in the thumb. I enjoy your posts so very much and your kitchen is so beautiful.
Ciao Giovanna. I recently discovered your videos and love them! So glad to see you're doing well after your surgery. Thank you for showing the double frying pan. We love frittate, and I am always scared to flip the pan when I make a dozen eggs frittata. I will look on Amazon to try and purchase one. All the best and thanks again for sharing your culinary expertise with us. Take care.
Thank you, Rosanne. The hinged pan is welcome in any kitchen, at the very least you have 2 frying pans! But, if you love frittate as we do, you will enjoy using it over and over again.
I'm so happy to see you back Giovanna! I make frittata all of the time. I need that pan! I usually use a plate to turn it. My favorite frittatas are onion and zucchini, onion and potato, onion and peppers and spinach and onion. I'll never forget once that my parents surprised me at work and my Mom made me a spinach and onion on Italian bread. It was still warm and delicious. Probably the most delicious thing I've ever eaten. Wrapping the hot sandwich in foil steamed the bread and it tasted so good. If I'm tired, I will often make a frittata for dinner. I hope that you are feeling well now, you look wonderful. Buona Pasqua tutti famiglia! 🐣🐇✝️🙏🏼
Very glad that you are doing well after your hip replacement surgery. I like the food that you make, will try them all. Thank you once again for sharing your recipes. 😊
I made the vegan spinach fritatta today; it's so good! It reminds me of the spinach frittate that my mom used to make when I was a kid. It's very reassuring to have a nonna-approved vegan version :)
Many f the recipes in my book, Sicilian Feasts, are naturally vegan because of our preference for vegetables, legumes and grains in our traditional diet!
I recently discovered this gem of a channel and have been binge watching it ever since! A thank you from London,UK! I have Italian in-laws who live in Bergamo,IT and have been learning some of these recipes to make them feel welcome when they come to visit. Although we have a language barrier I have found cooking is a wonderful way to bring us together. Thanks so much for these wonderful recipes ❤ Ciao!
A lovely lady and delicious colourful recipes. I will start with the frittata and then attempt the risotto. Oh and the Arancini - I saw these on an episode of Inspector Montalbano. Great series. He loved his food and what a handsome chap!
@@GiovannaBelliaLaMarca Did he! I would have too. It was a very popular series here in the UK. I loved the opening sequence with the villages perched high on the mountains - magnificent scenery - and the theme music was superb. Good stuff.
My Mom made potatoes and eggs every Friday. Growing up Catholic, Friday’s were meatless and we loved it for dinner! Mom could flip that Frittata in her pan but I’m not that brave and just got my Frittata Pan just like yours from Amazon! I am hoping to bring back memories by surprising my two Sisters! How many eggs, potatoes and onions for four people? I hope your new hip takes you many miles🙏Thank you
Thank you, my hip is as good as new! I would calculate one egg per person, 2 medium potatoes, fried, and one large onion, also fried. Always take home the leftover french fries from a restaurant because they make a delicious frittata!
Neighbor, paesan, so good to see your frittata making. We make them all the time. Potatoes and sweet onion sometimes quick in a small bowl in the microwave. And with Easter approaching my grandmother Rose's Easter frittata... Italian sausage, ricotta, mozzarella baked in the oven. Crusty golden brown top, normally eaten with toasted Easter egg bread. Keep up the great cooking!
Such a pleasure to watch your videos! After I learned from you to make fritatte’s yesterday I went to my local Carrefour and I found … a Fritatta Pan! Just by chance. I am ready to make my first fritatta today. Cheers, greetings and thanks from Be’er Sheva, Israel.
Thank God to see you again cousin - we missed you. This looks delicious. Papa and I will enjoy this instead of the usual pepper and egg. Wishing you the best of health and many years of happiness and delicious cooking.
My father would get teased in the Bronx by non Sicilians because they could smell whatever her brought! He got used to it because it always tasted so good!
So good to have you back. I'm so glad that you are well & fully recovered from your surgery.. I love watching your show and many of your recipes bring me back to my youth and the food my Maternal Grandmother made for my sister and me.
When I was in Italy and the lady I stayed with made a thick 5-egg frittata, she didn’t have a special pan. Once the frittata was cooked on the bottom and mostly cooked through, she put the pan under the grill so the top would get cooked that way.
I love your videos and I’m so happy I found your channel. I am also Sicilian and my family is from the province of Agrigento and the town of Aragona. We call frittata “frosia.” For St Joseph’s day we make pasta con sarde, garlicky toasted breadcrumbs and asparagus and cauliflower frosia. I love how a dish can go from town to town.
@@GiovannaBelliaLaMarca …it is exactly like a frittata. The favorite in my family is asparagus and cauliflower. I the cauliflower!! When I make lentil soup I roast cauliflower and add it to the soup/minestra. It’s so delicious. We also ‘mbrivialata. It’s the sausage bread we make at Christmas time. Also from Aragona. The Spainards left in that town. I love the history of Sicily.
The Frittate con Piselli is so delicious and flavourfull. You do it exactly the same way as my Nonna did. Il love your channel and recipes. Thank you so much for sharing ☺️
Thank You, Claude. I love these traditional recipes because they have been handed down from generation to generation and most Grandmothers make them the same way, which is very comforting!
Fritatta is one of my favorite all time things to cook! And I do remember taking the fritatta sandwich to school for lunch. My fellow class,ages were so jealous! Thank you for this memory!
I just had to watch this, I grew up loving the Frittate! My Aunt Muffy turned me into a pea lover with hers and my Godmother always made me the best Potato & onion, even though it's soo simple to make & I've seen her do it a million times and I make it exactly like she taught me but It is never as good! If I could choose my last meal, It would be her potato & onion frittate😮💨! Thanks for sharing and the bittersweet memories 💞💞
Amazing! I’m thrilled to have a vegan version for a family member that comes over to eat often. And the version with the potatoes brought back so many memories. My Greek mom made it often as it was a favorite of mine. And like you, I always brought my kids’ leftover French fries home to fry up with eggs. Sadly, nobody leaves fries on their plate anymore. My mom would also make a frittate with leftover buttered pasta. Delicious!
I liked all these frittate. I was especially gratified to find you bringing home french fries from a restaurant meal. I do that too but I have always called my dish a Spanish tortilla.
If you don’t have a pan like hers, you can put your frying pan under a broiler to brown the top. I’m American, Italian decent Sicilian. My grandmother and Mother taught me to make frittata. When we did Potatoes, eggs and onion, they fried the potatoes and onions, then added eggs. Yes even fried leftovers potatoes. Another favorite was asparagus and eggs, sauté in olive oil and garlic, add eggs that are scrambled with teaspoon of Romano cheese (for each egg) and black pepper. Another was peppers and eggs, browning the peppers,adds more flavor. Some people add onion and garlic too. Another was if my Mother had cold cuts, like mortadella, provolone cheese, she would sauté a lg. onion in olive oil, cut mortadella and cheese, scramble eggs , same procedure, as the rest. You can use any leftover you would like with eggs. It’s a great way to use leftovers, and always yummy. Great way to eat veggies too. Enjoy.♥️♥️🙏🙏🇺🇸🇺🇸
Dear Giovanna, That was delightful - and useful - making it doubly delightful. I use your cookbooks often but, to date, I have never owned a frittata pan. I just ordered my first one from the dreaded Amazon. Your videos are as welcome as the rain. And as I live in Santa Monica, you know just how welcome that is... 🐷
When I was little my grandma told me that if she got dinner started late and Grandpa was going to be home soon, she would stick an onion in the hot oven so he would think dinner was going to be done soon.😂
Complimenti come sempre Giovanna. Quindi eri un'insegnante. Una benedizione per i tuoi allievi. Bravissima come sempre e spero tu possa pubblicare sempre più video ricette
@@GiovannaBelliaLaMarca bellissimo! È evidentissimo il tuo tocco professionale nelle ricette pur restando sempre nella tradizione. Ti posso chiedere qual è il tuo paese di origine in Sicilia? Ormai ci vado spesso per diversi motivi.
Thank you so much, Joanne! When I came to the US, my name was translated to Joanne (spelled the same way) so I feel like I'm related to you! I reclaimed my given name in College, but there are still a few family members who call me Joanne!
@@GiovannaBelliaLaMarca You are sooo kind❤️Maybe we are related!!! I sure Love all your videos & the passion & knowledge you have for food🇮🇹 Soo glad to see you again‼️
I want to see how Sicilians do Baccalar ( salted dry cod ) Its Easter very soon I want a Good Friday dish . I am tired of my family version . I will do a trial run before Good Friday . !! Love from Croatia
I grew up having frittatas on friday night for dinner esp in lent when Catholics can't have meat. High end restaurants serve frittatas at brunches, they use tomatoes in theirs.
Buona Salute. Sono molto felice che sei tornata! I have a question, a suggestion, and a comment. First the question: You mentioned the Italian parsley. How do you get & preserve your fresh parsley in the winter in the Northern Zones? Do you keep your summer plants going somehow in the winter? Do you buy it in the grocery store and what do you do to keep it fresh? My comment is a grammar point: Perhaps, in future videos, you might explain simple grammatical points for example, explaining why your present video uses the word "Fritatte" in the title and then you refer to individual fritatte as "frittata." My guess is your average viewer does not know how to pluralize singular, regular, feminine nouns in Italian and they might wonder if you had made a spelling error when you used the word Fritatte in the title. Lastly, your are so very correct about your pan. I have had such a pan to make a tortilla española for years. I have been known to put it in my suitcase and fly with it when I'm planning to make a tortilla or a frittata. If there is not room in the suitcase,, I'll re-buy one and have it shipped to my vacation destination. (I am terrified of turning the tortillas/fritatte with a plate as my Spanish and Italian grandmothers would easily have done.) Buona Pascua!
Fresh parsley is available year round at Cafasso's Fairway, my favorite market.. I wash it, spin dry it and wrap it in a paper towel to keep it fresh. I also learned a trick from "Pasta Grannies ": wash and process two bunches of parsley with several chopped garlic cloves and enough extra virgin olive oil to make a thick paste, place it in a jar and keep on hand in the refrigerator. The title page says "Frittate" because it shown more than one (plural) when speaking about one, it's "Frittata" (singular) Fortunately, through Amazon, the hinged Frittata Pans are easily available to make turning the frittata very simple, easy and safe. Buona Pasqua!
Thank you for those recipes! Long ago, I have heard of frittata that contains pasta leftovers. However, I don’t seem to be able to find any recipes for that. Is that some product of my imagination, an atrocity made up in Sweden or do you recognize it as a real Italian dish?
Yes, you can make a frittata from pasta with or without sauce, and eggs, but in my family my mother would heat some olive oil in a frying pan, add pasta with tomato or tomato and meat sauce and fry it, stirring from time to time so that some of the pasta would get good and crispy.. This was simply stirred not shaped like a frittata, and it's delicious.
@@GiovannaBelliaLaMarca spot on, so much so that fat is considered a flavor... I keep intake of both olive oil and pork lard to a minimum. No vegetable oil though... Hugs!
Hello from Montreal (Canada) I have sub to your channel yesterday.... I remember your vidéo from @PastaGrannies .... Please tell us your secret to make a frittata in a stainless steel pan that dont "stick" the eggs !!! I hope my english writing is not to complicated for you to read... coz I'm french speaking! Have a wonderful day!
The pan lasting 50 years because no one else is allowed to touch it - that made my day, and I resonate with that to the core. Good notes for having a future family and keeping my kitchen in order. 😁 Thank you for the videos! Hope you’re well post-op!
Not only do we get a cooking lesson, we also get a bit of history too! I am so happy to have found your channel!! Thank you ❤❤❤
Oh my, I had no idea you were undergoing hip replacement surgery. I am so glad to see you doing well. I had become concerned when I didn't see a new video uploaded from you in a while. I always enjoy watching you cook these delicious looking foods. Once again, glad to see you are doing well. God bless you dear Giovanna and Happy Easter
Thank You, John, and Happy Easter to you and to your Dear Ones!
So happy to have you back!
Thank You for your continued support!
Giovanna, you’re back!! Can’t wait to watch! 😊
Thank You!
Thank You Very Much!
Love to you, Cherie Giovanna. Egg/onion/potato omelets take me back all the way to babyhood. Ahhh...fond memories.
HI Giovanna, I had a hip replacement as well. The release from the pain is nothing short of pure JOY!! Much like watching and learning from you. Peace and every good to you❤ NOBODY TOUCHES GIOVANNA’S FRITTATA PAN….NOBODY!!! 😅
I love your channel. My dad was Sicilian and my mom Calabrian. I too am a Bergen county NJ girl. I love your recipes so much because they remind me so much of my childhood. It is fun to watch you make old recipes that my mom and aunts used to make. I am going to start bringing these recipes back to life in my family. Thank you so much, I love your channel and everything that you stand for. It warms my heart.
Hi! I saw your comment and wanted to say that I was also born and raised in "good old" North Jersey! ( Hudson County ). Union City. I moved to Pennsylvania many years ago, but I still consider New Jersey "home." My maternal grandfather was born in the town of Esperia,IT, north of Naples. Buon Appetito!
Чудо! Спасибо!
Buon Appetito!
Hello Giovanna. This is my first time writing. My great aunt was from the abrusso area. She would make a frittata often. I still make a ham and potato frittata for supper when we have nothing else. We did not have the special pan so we would, and I still do, use a plate to turn the frittata then slide it back in the pan. I have my husband help me since I can't seem to lift the heavy pan due to arthritis in the thumb. I enjoy your posts so very much and your kitchen is so beautiful.
Ciao Giovanna. I recently discovered your videos and love them! So glad to see you're doing well after your surgery.
Thank you for showing the double frying pan. We love frittate, and I am always scared to flip the pan when I make a dozen eggs frittata. I will look on Amazon to try and purchase one.
All the best and thanks again for sharing your culinary expertise with us. Take care.
Thank you, Rosanne. The hinged pan is welcome in any kitchen, at the very least you have 2 frying pans! But, if you love frittate as we do, you will enjoy using it over and over again.
I'm so happy to see you back Giovanna! I make frittata all of the time. I need that pan! I usually use a plate to turn it. My favorite frittatas are onion and zucchini, onion and potato, onion and peppers and spinach and onion. I'll never forget once that my parents surprised me at work and my Mom made me a spinach and onion on Italian bread. It was still warm and delicious. Probably the most delicious thing I've ever eaten. Wrapping the hot sandwich in foil steamed the bread and it tasted so good. If I'm tired, I will often make a frittata for dinner.
I hope that you are feeling well now, you look wonderful. Buona Pasqua tutti famiglia! 🐣🐇✝️🙏🏼
Thank You so much! Frittate are fast to prepare, delicious, and very nutritious. Buona Pasqua!
Very glad that you are doing well after your hip replacement surgery. I like the food that you make, will try them all. Thank you once again for sharing your recipes. 😊
My Pleasure!
The Pea is delicious . I add oregano , parsley and some grated cheddar cheese.Never thought of using pea in a fritatta.
I made the vegan spinach fritatta today; it's so good! It reminds me of the spinach frittate that my mom used to make when I was a kid. It's very reassuring to have a nonna-approved vegan version :)
Many f the recipes in my book, Sicilian Feasts, are naturally vegan because of our preference for vegetables, legumes and grains in our traditional diet!
Excellent videos. You teach so clearly I can follow. God bless you! 🇮🇹
I’m delighted to hear that!
the tip with the French fries is golden! thank you very much .
Great to see you back. Blessings to you for a swift recovery.❤
I recently discovered this gem of a channel and have been binge watching it ever since! A thank you from London,UK! I have Italian in-laws who live in Bergamo,IT and have been learning some of these recipes to make them feel welcome when they come to visit. Although we have a language barrier I have found cooking is a wonderful way to bring us together. Thanks so much for these wonderful recipes ❤ Ciao!
Brava Giovanna , I love frittate I will try the potatoes for sure, by the way glade you are well and back in the kitchen 😘
So happy to see you back!!
Thank you very much, Maria!
Good old recepies is always welcomed at my menu 🌹🌹🌹🌹🌹
So glad you are back! Frittata's are delicious. Looking forward to more videos and I am loving your cookbook!
Thank you for having welcomed me back, and I'm delighted that you are enjoying my Cookbook!
A lovely lady and delicious colourful recipes. I will start with the frittata and then attempt the risotto. Oh and the Arancini - I saw these on an episode of Inspector Montalbano. Great series. He loved his food and what a handsome chap!
Actually, he was so in love with his role, that he bought a house in Sicily!
@@GiovannaBelliaLaMarca Did he! I would have too. It was a very popular series here in the UK. I loved the opening sequence with the villages perched high on the mountains - magnificent scenery - and the theme music was superb. Good stuff.
My Mom made potatoes and eggs every Friday. Growing up Catholic, Friday’s were meatless and we loved it for dinner! Mom could flip that Frittata in her pan but I’m not that brave and just got my Frittata Pan just like yours from Amazon! I am hoping to bring back memories by surprising my two Sisters! How many eggs, potatoes and onions for four people? I hope your new hip takes you many miles🙏Thank you
Thank you, my hip is as good as new! I would calculate one egg per person, 2 medium potatoes, fried, and one large onion, also fried. Always take home the leftover french fries from a restaurant because they make a delicious frittata!
After watching a number of your shows I'm going to buy that pan. Thank you
Neighbor, paesan, so good to see your frittata making. We make them all the time. Potatoes and sweet onion sometimes quick in a small bowl in the microwave. And with Easter approaching my grandmother Rose's Easter frittata... Italian sausage, ricotta, mozzarella baked in the oven. Crusty golden brown top, normally eaten with toasted Easter egg bread. Keep up the great cooking!
Hi Bob, thanks for sharing your Grandmother's Easter Frittata recipe. Buona Pasqua!
Such a pleasure to watch your videos! After I learned from you to make fritatte’s yesterday I went to my local Carrefour and I found … a Fritatta Pan! Just by chance. I am ready to make my first fritatta today. Cheers, greetings and thanks from Be’er Sheva, Israel.
Thank God to see you again cousin - we missed you. This looks delicious. Papa and I will enjoy this instead of the usual pepper and egg. Wishing you the best of health and many years of happiness and delicious cooking.
Hi Cousin! I love the variety and deliciousness of frittate. Happy Easter to you, Papa, and the whole Bellia Family.
@@GiovannaBelliaLaMarca And to you and yours!
Grazie Mille!
Glad to hear you are well
Saluti dalla Germania. Che ricette semplici e fantastiche!
I love your shows very much!!!
We being vegetarian always make using different veggies for breakfast. This one I will try using spinach instead fenugreek leaves.
Thank you 🙏☘️💚
My father would get teased in the Bronx by non Sicilians because they could smell whatever her brought! He got used to it because it always tasted so good!
Thank you for the vegan version.
Happy to see you again and doing so well
Thank You Very Much!
Much love and support from France.
Very happy to be back in your kitchen on the cliff.
Merci! I send my love and appreciation to France!
❤❤❤
Happy to have you back!
Thank You, Lou!
So good to have you back. I'm so glad that you are well & fully recovered from your surgery.. I love watching your show and many of your recipes bring me back to my youth and the food my Maternal Grandmother made for my sister and me.
I'm delighted to be on my feet again, and I'm always happy to bring back the treasured memories of your own beloved Grandmothers!
Welcome back! We missed you!
Thank you, Carl, I missed your comments and encouragements!
Very very delicious recipe 😋😋😋 my dear friend 🤤🤤🤤😍 wonderful place 🥰🥰🤤 my dear friend 🙏 from Pakistan 🇵🇰
Ì really envy your English accent! Showmanship and explanaition excellent ❤❤
When I was in Italy and the lady I stayed with made a thick 5-egg frittata, she didn’t have a special pan. Once the frittata was cooked on the bottom and mostly cooked through, she put the pan under the grill so the top would get cooked that way.
I love your recipes of frittate. Thanks.
My pleasure 😊
I love your videos and I’m so happy I found your channel. I am also Sicilian and my family is from the province of Agrigento and the town of Aragona. We call frittata “frosia.” For St Joseph’s day we make pasta con sarde, garlicky toasted breadcrumbs and asparagus and cauliflower frosia. I love how a dish can go from town to town.
Is frosia a stirred, scrambled, or shirred dish? I also love how dishes change in name or variety of preparation from one town to another!
@@GiovannaBelliaLaMarca …it is exactly like a frittata. The favorite in my family is asparagus and cauliflower. I the cauliflower!! When I make lentil soup I roast cauliflower and add it to the soup/minestra. It’s so delicious. We also ‘mbrivialata. It’s the sausage bread we make at Christmas time. Also from Aragona. The Spainards left in that town. I love the history of Sicily.
And we add cheese to the frosia.
The Frittate con Piselli is so delicious and flavourfull. You do it exactly the same way as my Nonna did. Il love your channel and recipes. Thank you so much for sharing ☺️
Thank You, Claude. I love these traditional recipes because they have been handed down from generation to generation and most Grandmothers make them the same way, which is very comforting!
Fritatta is one of my favorite all time things to cook! And I do remember taking the fritatta sandwich to school for lunch. My fellow class,ages were so jealous! Thank you for this memory!
Welcome back Giovanna and Happy Easter
Thank you, Donna, and Happy Easter to you as well!
You make me happy!
Thanknyou so much lovely lady I love fritatte .
is very easy and delicious .
Sending you lots of love from
Utah .🤍🌟🌷😋
Sending ❤️from New Jersey to Utah with pleasure!
Thank you very much beautiful lady. I am going to try them for sure. Greetings from South Africa
Lovely giovanna thank you very much love your recipes and I’ll definitely buy the pan from Amazon just checked it God bless
I have just ‘met’ you and I love your cooking already!
I just had to watch this, I grew up loving the Frittate! My Aunt Muffy turned me into a pea lover with hers and my Godmother always made me the best Potato & onion, even though it's soo simple to make & I've seen her do it a million times and I make it exactly like she taught me but It is never as good! If I could choose my last meal, It would be her potato & onion frittate😮💨! Thanks for sharing and the bittersweet memories 💞💞
Amazing! I’m thrilled to have a vegan version for a family member that comes over to eat often. And the version with the potatoes brought back so many memories. My Greek mom made it often as it was a favorite of mine. And like you, I always brought my kids’ leftover French fries home to fry up with eggs. Sadly, nobody leaves fries on their plate anymore. My mom would also make a frittate with leftover buttered pasta. Delicious!
Beautifully done Giovanna. I remember Giambotta aka "Kitchen Sink" growing up. With potatoes onions and pepperoncini. ❤️
How's did you know, I grew up never liking peas 😂 magic besides a superior cook!
Wonder frittata buffet. Delicious
I liked all these frittate. I was especially gratified to find you bringing home french fries from a restaurant meal. I do that too but I have always called my dish a Spanish tortilla.
If you don’t have a pan like hers, you can put your frying pan under a broiler to brown the top. I’m American, Italian decent Sicilian. My grandmother and Mother taught me to make frittata. When we did Potatoes, eggs and onion, they fried the potatoes and onions, then added eggs. Yes even fried leftovers potatoes. Another favorite was asparagus and eggs, sauté in olive oil and garlic, add eggs that are scrambled with teaspoon of Romano cheese (for each egg) and black pepper. Another was peppers and eggs, browning the peppers,adds more flavor. Some people add onion and garlic too. Another was if my Mother had cold cuts, like mortadella, provolone cheese, she would sauté a lg. onion in olive oil, cut mortadella and cheese, scramble eggs , same procedure, as the rest. You can use any leftover you would like with eggs. It’s a great way to use leftovers, and always yummy. Great way to eat veggies too. Enjoy.♥️♥️🙏🙏🇺🇸🇺🇸
Happy you are healthy back again!
Thank You, Mary. Our health is our greatest treasure!
Happy for your health and as always thank you for sharing 🙏
Thank You very much!
What a great video! Thank you and greetings from Greece!!!!
We happily share our Mediterranean roots, and I send Greetings from the USA to Beautiful Greece!
I am so happy you are back! Congratulations on your new hip.
Thank you. I've recuperated quite well!
Dear Giovanna, That was delightful - and useful - making it doubly delightful. I use your cookbooks often but, to date, I have never owned a frittata pan. I just ordered my first one from the dreaded Amazon. Your videos are as welcome as the rain. And as I live in Santa Monica, you know just how welcome that is... 🐷
Thank You, Christopher! You will find many uses for your frittata pan, and you will love using it!
@@GiovannaBelliaLaMarca Imagine...flipping a Spanish Tortilla without the aid of the big dinner plates. 🍊🍋🍊🍋🍊
So happy 😊 that you are doing well God bless you,I love your recipes take care
Thank You so much Patricia! My husband and I just recovered from Covid, protected by the vaccinations and the boosters!
@@GiovannaBelliaLaMarca I'm glad that you and your husband are doing well take care ok 🥰
When I was little my grandma told me that if she got dinner started late and Grandpa was going to be home soon, she would stick an onion in the hot oven so he would think dinner was going to be done soon.😂
A wonderful strategy!
Complimenti come sempre Giovanna. Quindi eri un'insegnante. Una benedizione per i tuoi allievi. Bravissima come sempre e spero tu possa pubblicare sempre più video ricette
Sono stata insegnante per molti anni ed adesso ho il piacere di avere notizie di tanti dei miei ex allievi attraverso i commenti che ricevo su TH-cam!
@@GiovannaBelliaLaMarca bellissimo! È evidentissimo il tuo tocco professionale nelle ricette pur restando sempre nella tradizione. Ti posso chiedere qual è il tuo paese di origine in Sicilia? Ormai ci vado spesso per diversi motivi.
❤
What a fabulous video! Great way to use left over French fries as well. Thank you.
You are so welcome!
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Magnificent ‼️🇮🇹🌹🇮🇹Sooo happy to see you❤️
Thank you so much, Joanne! When I came to the US, my name was translated to Joanne (spelled the same way) so I feel like I'm related to you! I reclaimed my given name in College, but there are still a few family members who call me Joanne!
@@GiovannaBelliaLaMarca You are sooo kind❤️Maybe we are related!!! I sure Love all your videos & the passion & knowledge you have for food🇮🇹 Soo glad to see you again‼️
I want to see how Sicilians do Baccalar ( salted dry cod ) Its Easter very soon I want a Good Friday dish . I am tired of my family version . I will do a trial run before Good Friday . !! Love from Croatia
It's good to see you back! Thank you for another vegan recipe! .💛
You are very welcome: my pleasure!
In thailand we have it, topping on steamed rice...😊
Looks delicious as always.
Frittate are delicious, very nutritious and easy to make! Win Win!
Try the frittata with zucchini adding Italian parsley and onions
I grew up having frittatas on friday night for dinner esp in lent when Catholics can't have meat. High end restaurants serve frittatas at brunches, they use tomatoes in theirs.
Frittatas are a way of expressing creativity in the kitchen because of their versatility. They are also delicious!
Great explanation 😂
Buona Salute. Sono molto felice che sei tornata! I have a question, a suggestion, and a comment. First the question: You mentioned the Italian parsley. How do you get & preserve your fresh parsley in the winter in the Northern Zones? Do you keep your summer plants going somehow in the winter? Do you buy it in the grocery store and what do you do to keep it fresh? My comment is a grammar point: Perhaps, in future videos, you might explain simple grammatical points for example, explaining why your present video uses the word "Fritatte" in the title and then you refer to individual fritatte as "frittata." My guess is your average viewer does not know how to pluralize singular, regular, feminine nouns in Italian and they might wonder if you had made a spelling error when you used the word Fritatte in the title. Lastly, your are so very correct about your pan. I have had such a pan to make a tortilla española for years. I have been known to put it in my suitcase and fly with it when I'm planning to make a tortilla or a frittata. If there is not room in the suitcase,, I'll re-buy one and have it shipped to my vacation destination. (I am terrified of turning the tortillas/fritatte with a plate as my Spanish and Italian grandmothers would easily have done.) Buona Pascua!
Because no one can eat just one?
Fresh parsley is available year round at Cafasso's Fairway, my favorite market.. I wash it, spin dry it and wrap it in a paper towel to keep it fresh. I also learned a trick from "Pasta Grannies ": wash and process two bunches of parsley with several chopped garlic cloves and enough extra virgin olive oil to make a thick paste, place it in a jar and keep on hand in the refrigerator. The title page says "Frittate" because it shown more than one (plural) when speaking about one, it's "Frittata" (singular) Fortunately, through Amazon, the hinged Frittata Pans are easily available to make turning the frittata very simple, easy and safe. Buona Pasqua!
Petit pois is the name of the young peas
I remember my nonna had a knife like yours. What is it called and where may I purchase it? Grazie Signora.
Sorry if I missed it, but did you use all the peas in the frittata? Or just what you mixed with the egg?
Thank you for those recipes! Long ago, I have heard of frittata that contains pasta leftovers. However, I don’t seem to be able to find any recipes for that. Is that some product of my imagination, an atrocity made up in Sweden or do you recognize it as a real Italian dish?
Yes, you can make a frittata from pasta with or without sauce, and eggs, but in my family my mother would heat some olive oil in a frying pan, add pasta with tomato or tomato and meat sauce and fry it, stirring from time to time so that some of the pasta would get good and crispy.. This was simply stirred not shaped like a frittata, and it's delicious.
Im the same way with my Tivoli pot.
Hi Giovanna, I'm a new subscriber and am curious as to where you live. Here in America or Italy?
What is the difference between Ragu and Bollegnese?
what pan are you using?
Caio!
Where’s the 50 year old frittata pan??
I don't consider that a frittata it's more like a egg sandwich
Hello, ma'am, good recipes but way too much oil! Ciao!
Si, ma da un ottimo sapore, it gives the very best flavor!
Still, you can add less to taste and you'll have the best of both worlds!
@@GiovannaBelliaLaMarca spot on, so much so that fat is considered a flavor... I keep intake of both olive oil and pork lard to a minimum. No vegetable oil though... Hugs!
ｐｒｏｍｏｓｍ 😝
Ew. Leftover fries
Welcome back. I shared your video with my friends. Hope they subscribe. 😘💕
Thank You for your good wishes and also for sharing the video with friends!
Hello from Montreal (Canada) I have sub to your channel yesterday.... I remember your vidéo from @PastaGrannies .... Please tell us your secret to make a frittata in a stainless steel pan that dont "stick" the eggs !!! I hope my english writing is not to complicated for you to read... coz I'm french speaking! Have a wonderful day!