Wednesday Night: Frittata

Inspired to do a frittata by this week's "Splendid Table" and knowing that I wasn't going to find broccoli rabe at the Coop, I pulled a recipe for a zucchini basil frittata from Hazan. Aside from using taleggio instead of parmesan (yes! it's a completely different kind of cheese, but the Splendid Table recipe called for fontina and I liked the idea of a softer cheese), I pretty much stuck to the recipe. With very good results I might say.

I also "self-braised" a small head of raddichio with some smoked bacon.

and we had a green salad.

Wine: La Carraia 2004 Porticina Umbria. This wasn't bad, but it wasn't great either.