Friday, December 10, 2010
RECIPE - Sausage Frittata (Fritada de Ovos com Linguiça)
1 Tbsp. neutral vegetable oil
1 clove garlic, finely minced
1 12-inch length of cured sausage - kielbasa, chorizo, linguiça, andouille style
1 small onion, finely chopped
salt and black pepper to taste
6 large eggs
1 Tbsp. Italian parsley, finely chopped
1 Tbsp. green onion, green part only, finely chopped
Finely slice the sausage into thin rounds. Reserve.
In a large frying pan heat the oil, then add the chopped garlic and sausage and cook for about 10 minutes, or until the garlic and sausage slices begin to brown. Add the onion, cook for a few more minutes, until the onion is transparent but not browned.
In a mixing bowl beat the eggs lightly. Add this mixture to the frying pan containing the sausages. Lower the heat and cook, delicately mixing in the eggs. Continue until the eggs are cooked, but still moist.
Remove from heat, season to taste with salt and pepper, stir in the chopped parsley and green onion and serve immediately.
Translated and adapted from Cozinha Regional Brasileira by Abril Editora