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Serves 4

3 ounces pancetta, diced
3 tablespoons olive oil
2 sweet Italian sausages, preferably fennel-flavored (about 1/2 pound total)
1 large red bell pepper, cored, seeded, and sliced
1 small green chili pepper, cored, seeded, and sliced
1 medium onion, coarsely chopped
3-4 ripe tomatoes, chopped
1/2 cup red wine
Salt and pepper, to taste
6 eggs, lightly beaten
3 leaves fresh basil, torn into strips
Big pinch of dried oregano
Handful of flat-leaf parsley leaves, chopped
1. In a heavy skillet over medium heat, combine the pancetta with 1 tablespoon of the olive oil. Cook, stirring occasionally, until the fat in the pancetta starts to run and the mixture begins to brown. Meanwhile, remove the skins from the sausages and break the meat up. Stir the sausage meat into the pancetta and brown thoroughly.

2. Add the bell and chili peppers, and onion, with 1 to 2 tablespoons olive oil if the pan seems dry. Cook, stirring, for 8 minutes or until the vegetables soften.

3. Stir in the tomatoes and red wine. Turn up the heat and let the mixture bubble rapidly to reduce the liquid in the pan and make a thick sauce; very little visible liquid should be visible. Add salt and pepper.

4. In a bowl, combine the eggs, basil, and oregano. Pour the egg mixture into the tomato mixture. Cook, shaking the pan and running a palette knife around the edge to loosen it (without mixing it all up), until the edges set. Lift the vegetables and other ingredients gently to let a little of the egg run underneath. In the end you should have a layer of mostly vegetables on the bottom and a layer of mostly egg on the top.

5. Turn on the broiler. Stir the parsley into the vegetables. Slide the frittata under the broiler to set the top and brown it slightly. Serve with plenty of bread. Adapted from Cucina del Sole

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