A little about Ida...Ida embodies the spirit of the Pellegrini brand through her strong Italian-American values, making those who come her way feel like famiglia. Wife of second-generation patriarch Vincent Pellegrini and the mother of Robert, Richard and Jeanne, Ida has been responsible for entertaining the guests and clients of Pellegrini for more than 60 years. Her acclaimed culinary abilities are in evidence throughout the tasting room and Wine Club recipe cards. She is also an avid traveler who can sometimes be found leading Pellegrini wine trips. Ida has eight grandchildren.
Ida’s Frittata di Zucchini (Zucchini Omelet)This easy and delicious egg dish may be served warm or cold. It makes a great main course for brunch or lunch, or cut into pie-shaped wedges or squares as an hors d’oeuvre (if serving in squares, put a toothpick in each).
2 cloves garlic, chopped
6 to 8 zucchini (medium-sized)
3 handfuls of grated Parmesan cheese
Salt and pepper
2 Italian sausages, browned and crumbled (optional)
Wash and cut zucchini (quarter lengthwise and cut into 1/2 inch ovals). Sauté chopped onion and garlic in oil until translucent. Add zucchini, parsley, salt and pepper and cook until tender.
Beat eggs well. Add grated Parmesan cheese to mixture and pour over zucchini, stirring gently to get eggs down to the bottom of the pan and around the edges. Form into a round pie shape. As soon as the bottom is solid and browned, put it under the broiler until the top is set and browned.
Ida’s Tip: Put a flat dish over the pan and flip the frittata over to check if the bottom is well browned. If not, put it under the broiler to brown. If the sausage is used, crumble and brown and add to the zucchini mixture while it is cooking.