Here I am, just hangin’ out with Rudy, my “nephew-puppy”. Well, he used to be a puppy, now he is a full size Collie, and gorgeous! He loves it when Aunt Kay comes to stay because I bring the world’s greatest eggs for him. Tom and Vicki won’t be happy with me when they return home to find Rudy hanging out by the stove, waiting for his next over-easy!

Being Rudy’s “aunt” is very similar to being “Mimi” to my grandchildren. I get to do what I want, then go home. What a life.

Here is another recipe from Gangivecchio, using eggs. When I make this, my eggs are laid by little Prairie View hens instead of little Sicilian hens, but it tastes just as good! I do encourage you to hit the olive market at Whole Foods or your own Italian Deli and pick up green Sicilian olives. Do not make the mistake of using a jar of Spanish olives you find next to the pickles at your grocery store. You want this salad to be as authentic as possible!

Aringhe in Compagnia (Herring and Egg Salad) serves 4
4 hard-boiled eggs, peeled and sliced crosswise
3 smoked herring, chopped
1 large head romaine lettuce, shredded
20 green Sicilian olives, pitted and halved
½ pound cooked asparagus, cut into 1 ¼” lengths
Italian Bread slices
Dressing:
½ cup olive oil
1 tablespoon freshly squeezed lemon juice
5 drops pepper sauce
½ teaspoon paprika
1 tablespoon heavy cream
Salt and freshly ground pepper
Combine all of the salad ingredients, except for 1 whole sliced egg, in a large bowl. To make the dressing, mix all the ingredients together and pour over the salad. Garnish with the remaining egg slices. Serve with slices of Italian bread.

Something to serve with your salad? A frittata, of course.

Salami and Roasted Pepper Frittata serves 2
4 eggs
½ teaspoon salt
1/8 teaspoon pepper
1 tablespoon water
2 tablespoons olive oil
6 thin slices salami, sliced into 1“ strips
Half of a 7.25 ounce jar roasted red peppers, drained, cut into 1”strips
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese

Preheat oven to 375 degree. In a medium bowl, beat eggs, salt, pepper and water until well blended.

In a 9” frying pan with a heatproof handle, heat olive oil over medium heat. Pour eggs into pan, cook, shaking pan and stirring at same time with a wooden spoon. As eggs begin to set around the edges, stir them into the center. When eggs are half cooked, (2 to 3 minutes), scatter the salami strips and pepper strips on top. Sprinkle with basil and Parmesan cheese.

Place pan on the middle rack of the oven. Bake 2 to 3 minutes, or until set. Remove pan from oven and slip spatula around edge of pan to loosen. Cut into wedges to serve.

I have to be honest with you, the frittata recipe is not from Gangivecchio, but rather from my own kitchen....but it does go with the salad!