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If you're big on Italian food, why do just pasta and pizza at lunch or dinner?
There's no reason why you shouldn't start your day by indulging yourself with an Italian breakfast.
In our continuing series of recipes taken from Italian Khana, an Italian cookbook for the Indian kitchen, Ritu Dalmia, celebrated chef and owner of Diva, one of Delhi's finest Italian restaurants, reveals her best tips and shows you how to cook an authentic Italian dish under 30 minutes.
Ritu will also answer reader queries, so scroll down to the bottom of the page to address your questions to her.
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Today's Recipe: Frittata di Cipolle e gorgonzola (Italian-style cheese and onion omelet) They say an Italian mama will never let anything go waste. A frittata is a great way of using the leftovers from last night's dinner. It's usually eaten as part of antipasti or a light lunch, but there's nothing to stop you from making a hearty frittata for breakfast.
Frittata, like an omelet, is cooked on the stove in a skillet -- but finished under a grill. I particularly like the sharp taste of Gorgonzola cheese with the sweetness of onions. Again, feel free to substitute any other cheese that you might have handy. I promise it will still taste divine!
Note: It can be eaten hot as well as at room temperature. Unlike an omelet it is not folded over; it is eaten the way it is. Also I have not suggested you add any salt as Gorgonzola is quite a salty cheese. Various toppings can be used: left over pasta, onions and cheese, vegetables, ham sausages.
Excerpted from Italian Khana, India's first Italian cookbook for the Indian kitchen, with permission from the publishers, Random House India. Ritu will also answer reader queries, so please address your questions to her in the QnA box below.
Image: Ritu Dalmia | Photograph: Sephi Bergerson
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