Whether you’ve been tempted to raise a chicken or two in your backyard, or just like buying local eggs at area farmers markets, a new book by Terry Golson will have the information you need.
Golson is a food writer who has become an expert on the subject of keeping chickens.
Her new book, The Farmstead Egg Guide & Cookbook ($19.99, softcover, Houghton Mifflin Harcourt), has information on keeping chickens as well as easy recipes for cooking with eggs.
Since eggs are economical and protein-packed, they’re always a good idea for a quick dinner.
Try out Golson’s recipe for Gremolata-Ricotta Frittata, in which eggs are baked with ricotta cheese and cooked pasta into a flavorful Italian-inspired dish.
¾ cup ricotta cheese
¼ cup grated Parmesan cheese
1 clove garlic, minced
3 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil
1 tsp. lemon zest
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
6 large eggs
2 cups cooked spaghetti
1 tbsp. olive oil
Preheat the oven to 425 degrees.
Using a fork, thoroughly combine the cheeses, garlic, parsley, basil, lemon zest, salt and pepper in a medium bowl.
Stir in the eggs and continue to mix with a fork until well combined.
Toss in the pasta and stir until it is evenly coated with the egg mixture.
Heat the olive oil in a 10-inch ovenproof saute pan on the stove top. Pour in the egg mixture, cover, and cook over low heat for 15 minutes. Several times during the cooking, slip a flexible spatula around the edges and partially under the frittata to keep it from sticking. After 10 to 15 minutes, the bottom will be light brown and all but the top should be set.
Put the frittata, uncovered, in the oven and bake until the top sets and begins to brown lightly, 4 to 6 minutes. Remove from the oven carefully (the handle will be very hot) and slip onto a serving plate.
Makes 4 servings.