As soon as we returned from our trip SPP started talking about how I should make the stuff we ate in Italy.
Easier said than done. The food in Italy was just so darned divine and quite hard to imitate. Why do you think I keep saying I never want to eat my own cooking again?
But the meals we had in Italy were relatively simple dishes, even if they were so expertly prepared. I could at least attempt them and make them my way. I still kept things simple, so there are no official recipes here, just suggestions.
I started with the Zucchini in Parmigiana.
I thin-sliced 4 zucchini and coated them in egg and then in a mix of a little cornmeal and finely-grated parmesan. This was my first deviation from the recipe at the farm. I don't think they breaded their vegetables at all. I fried them in LOTS of olive oil (they didn't skimp on olive oil at the farm, so why should I?) and layered the slices in the dish with some of the cheese, then put most of the cheese over the top. I poured 2 cups of my lovingly-made-from-farm-market-tomatoes sauce and baked the thing for 25 minutes at 400 degrees.
Then I tried to do their frittate. These were harder because they were called "omlets" on the farm and weren't exactly like traditional omelets, but also weren't thick like a frittata would be.
I cooked 3 chopped onions until they were super soft, almost caramelized. Then I browned some mushrooms with them. I placed them in a small frying pan with lots of olive oil poured 3 eggs over the top. I cooked that until it was barely set and then placed it in a 400 degree oven until it was cooked and a bit brown on top. I served it over mixed greens. Not quite the farm, but pretty good.