So, this is an antipasti frittata.
The only thing I cook from scratch
for this is just I saute some onions.
Of course, we add our garlic
after we've sweat out the onion a little bit,
so it doesn't singe in the pan.
And give that a little swirl.
And now, we're going to add our meats,
I used a mix of salami and different types of ham.
I have some spicy capicola, a couple pieces left of that.
I have some salami with herbs and salami with black pepper,
and I just run my knife through this
and render those meats out.
They're already salted and cured,
we just wanna get a little bit of the fat out of them
and start crisping them up at the edges.
So, I just chop and drop the meats into the pan.
So, we let the meat sweat out a little bit
and crisp up at the edges.
While that's working, we take all of our vegetable scraps.
So, if you put out a giant antipasti,
you take a lot of help from the store,
but you can buy marinated sun-dried tomatoes,
and I just run the knife
through a little marinated sun-dried tomato.
I have some leftover marinated mushrooms,
quartered with a little hot pepper.
It's only about a quarter cup of each of these things.
It's literally the leftovers.
We have a little bit of quartered artichoke heart,
throw that all down into the mix.
And a couple of my roasted red peppers.
Again, you can make them
or just buy them at the deli counter.
Then we've got our eggs.
10 should be enough, but if you wanna be super safe, do 12.
So, we're gonna throw in our parsley, salt and pepper,
and then you take your cheese scraps.
We had some provolone on this one.
Provolone, mozzarella, any of the cheeses
that you put out on your antipasti, fine for in here.
I fine chop that, beat it up with the eggs,
pour that right over the top,
and throw it in the oven.
I'm gonna show you a simple salad
to turn this into a complete meal, right after this.
(audience claps)
(upbeat music)
So, I love making salad dressing in a jar.
You can make double or triple what you need
and just leave the jar in the fridge.
Generally speaking, what I recommend is to make a big mix
of salad that you'll enjoy eating
with lots of meals all week long.
So this is just a tri colore salad, a three color salad,
endive, radicchio, romaine or arugula.
Pick any mix of greens that look good.
I add a little onion to my salad,
and I add some fresh fennel.
In this jar I'm making literally the simplest salad dressing
I could think of.
It's grainy or regular Dijon mustard and honey.
So, honey and mustard are a great balance.
So, we've got honey, balsamic vinegar
or white balsamic vinegar or wine vinegar, doesn't matter,
and I use about the same amount or a fat tablespoon
of the honey as I did of the mustard, okay.
If you want, you can grate in and I normally do,
grate in a little bit of garlic.
Therefore, you're pasting the garlic,
and grate in a little bit of onion.
You're pasting the onion,
or you can grab your bottle of granulated garlic
and just shake a little in there
and do the same thing
with its best friend, granulated onion.
Then, we add salt and pepper.
And I've got about two tablespoons of vinegar in here.
So that means we want three times that amount of oil,
and then give it a shake and you're good to go.
I'm gonna dress this, and we've got one frittata
in the kitchen resting.
When we come back, we'll plate it up.
(audience claps)
This is obviously our antipasti frittata.
It's got our little bits of ham, provolone, salami.
Now if you serve this at a party,
what you wanna do is cut it into strips,
kind of like the way we used to serve cakes at parties.
Instead of wedges, you cut them into strips
and then cut them into smaller portions across,
and then they're cocktail bites.
If you're serving them as an entree, cut them into six
or eight wedges, depending on how much food you're serving
for the rest of the brunch.
Pop it onto your plate.
What's great about these is you can serve them
room temperature.
They're delicious cold the next day.
See, it's not so uptight like, oh my God,
we have to eat this second while it's hot.
So, we have a nice slice of that
and then that simple salad that you dress when you need it.
(audience claps)
And you're good to go.
(chiming music)