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• Eggs in the shape of ravioli - Eggs and fritters

  forritzcarlton Published Nov 25 2010 07:20:41

  This dish is reminiscent of the traditional Tunisian brick, a recipe that definitely tests one’s ability in the kitchen: it requires that you break an egg in a thin sheet of pastry and then fry it—t...

• Poached eggs - Eggs and fritters

  forritzcarlton Published Nov 25 2010 07:17:41

  In Italian, poached eggs are called uova in camicia, literally “eggs wrapped in a shirt,” in the same way that certain English and American dishes are prepared “in a blanket.” The trick is to wrap...

• Frittata - Eggs and fritters

  forritzcarlton Published Nov 25 2010 07:14:46

  No matter which herbs and vegetables you use to make Maestro Martino’s classic frittata, the result will be great.serves 6 1/3 pound Swiss chard1/3 pound spinachSalt2 tablespoons butter1 garlic clove...

• Sage fritters - Eggs and fritters

  forritzcarlton Published Nov 25 2010 07:11:02

  Maestro Martino’s recipe has endured unchanged for more than five centuries. Fried sage is still served today as a decadent, savory appetizer. Always fry in extra-virgin olive oil: the result will in...

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