Great cookbooks are like family heirlooms – often tattered and splattered with food from generations of use. A new cookbook that is sure to pass the test of time is Authentic Volpi by Sarah Kellogg and Chef Michael Laukert.

This special Italian cookbook is an almanac of family recipes and traditions from America’s premier maker of dry-cured Italian meats. Volpi Foods is a family-owned, global food corporation and America’s oldest and most prestigious manufacturer of hand-crafted, authentic Italian meat products. In addition to the rare Volpi family recipes, this Italian cookbook explains the fascinating history of a business that began in 1900 when Italian immigrant John Volpi ventured from Milan to settle in the American heartland. A collaboration of Volpi family, friends and staff, the book was written and edited by Sarah Kellogg, with recipe creation and updating by Chef Michael Laukert.

One of the Volpi family recipes featured in this Italian cookbook is an omelet recipe called a Volpi Rotola Frittata. Thin slices of hand-salted prosciutto are wrapped in fresh mozzarella cheese to form Volpi Rotola. This frittata will make an easy and delicious breakfast or dinner any time of the year. Here’s how to make the frittata.

Ingredients:
10 brown eggs, fresh
1 package of Volpi Rotola, cut into 1/2 inch thick slices
1 cup diced potatoes, boiled
1 diced tomato
1/2 of a green pepper, diced
¼ cup Italian parsley – fresh, chopped
2 large scallions, diagonally diced
½ cup mushrooms, cooked

Scramble eggs in a large bowl. Add all of the ingredients to the eggs except for the Volpi Rotola. Save some parsley for garnish before serving.

Using 2 large skillets, add olive oil and a little butter to grease all sides of the pan. Heat thoroughly. Add egg mixture. Split it between the 2 skillets. In each skillet, layer the Volpi Rotola slices on top of the egg mixture. Turn the egg mixture one time by placing an inverted dish over the skillet. Cook an additional 3 to 5 minutes. Reduce heat. Turn the frittata onto a place, cut it into wedges and serve immediately.

The frittata pairs nicely with mixed greens and hearty Italian bread toasted to perfection. To drink, pour a glass of crisp Sauvignon Blanc or a dry sparkling wine. Serving it for breakfast? Have a mimosa!

This omelet recipe is one of the many family favorites that the Volpi family shares in their Italian cookbook.Experience the Volpi legacy with your family by making one of their delicious recipes tonight.

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Technorati Tags: Italian cookbook, Italian food recipe, Italian food recipes, Italian meat, Italian meats, omelet recipe, prosciutto

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