Mia Famiglia
10049 W. Forest Home Ave.
Hales Corners, WI 53130
(414) 425-0507
www.miafamigliarestaurant.com

Fritatta with spring vegetables

3 large eggs
2T clarified butter
Wild ramps, or leeks
Fresh watercress or baby arrugala
Fresh peas
Fresh thyme/parsley/chive
Goat cheese

In a small cast iron skillet on medium/high heat, add clarified butter. Once melted add vegetables, and cook for ½ -1 minute, then add your three eggs, salt and pepper. Once eggs have started to scramble add chopped herbs, greens, and goat cheese. Stir slightly and place in 400 degree oven for app 5-7 minutes.

Potato gnocchi

2 ½ lb. Idaho potatoes baked
1 ¾ lb. all-purpose flour
1 egg lightly whisked
Pinch kosher salt
Pinch nutmeg
Pinch black pepper

Cut warm but not hot baked potatoes in half, and with a spoon scrape out the insides, into a mixing bowl. With a fork, mash potatoes, with pinch of salt, pepper, and nutmeg
Add egg and ¾ of the flour, then mix, being careful with the ratio of flour to potato: if there is too much flour, the gnocchi will be tough; if there is too much potato, they will break up while cooking. Taking a small amount of your gnocchi dough, start shaping your dough on a flour dusted surface into long ropes app. ½ inch thick. With a knife, cut again to your desired length.

In salted boiling water drop gnocchi, and remove after they come to the surface one at a time.

Fresh tomato sauce

2 medium vine ripened tomatoes
1 clove garlic
Fresh basil
2T olive oil
1T unsalted butter
¼ white wine
Pecerino Romano, or Parmesan cheese
Salt/pepper
Red pepper flakes

In a medium sauté pan on medium heat, add olive oil, and butter. Slice garlic real thin, and add to pan stirring till translucent in color. Add torn or large cut basil leaves and pinch red pepper flakes. Add chopped tomatoes, and toss in your cooked gnocchi. Toss in Pecerino or parmesan. Finish with s/p to taste.