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She’s the one who loves you unconditionally. She cooked for you, cleaned up your messes, took care of you when you were sick. Listened while you carried on ad nauseam. Now, she’s one of your best friends and it’s time to do something nice for her.
The Plan
May we suggest an Italian-style brunch? Made by you (with help from us of course!), and not some generic dish thrown together by a chef in a kitchen who is slammed on one of the busiest restaurant days of the year. You pick out the ingredients, you put in the work, make it with love, and you reap the rewards of knowing you’ve done something really special for the woman who changed your diapers.
Step 1: The Wine
Start with the right wine. Our 2012 Cuvée Rouge is a bubbly, easy-to-drink sparkler perfect for beginning her day. She will delight in the beautiful vibrant pink color when you pour it into her champagne flute (yes—you need to do it right, and break out the fancy flutes!).
Step 2: The Food
Next, get ready to serve Mom a yummy, hearty breakfast made with great, fresh, local ingredients. The Frittata recipe below is a gift from Stefano Masanti, a Michelin Star Chef from the Italian Alps who happens to be a friend of ours. Currently he is spending his off-season at V. Sattui, enjoying the abundant produce available in our area, cooking food at our winery and sharing fantastic recipes like this one.
Step 3: Enjoy! .. and treasure time with mom
The spices and saltiness in the Italian sausage and the richness of the eggs are a nice foil to the fruity flavors of the Cuvée Rouge. Also, the Frittata could be made ahead of time – right before she arrives. Serve it at room temperature with a fruit or green salad.
We hope you’ll spend time with your Mom on Mother’s Day, or whenever it works for both of you. Enjoy her. Listen to her. Woo her.
She’s worth it!
Potato, Asparagus and Salsiccia Frittata
From Stefano Masanti, Owner & Executive Chef
Il Cantinone, Madesimo, Italy
Serves 4 people
Ingredients:
½ pound Salsiccia sausage, or substitute sweet Italian sausage
8 eggs
1 baked and mashed russet potato
16 asparagus spears, blanched, cut in 1/2” pieces
Salt and pepper to taste
3 tablespoons V. Sattui Extra Virgin Olive Oil, or other high quality Olive Oil
Method:
Preheat oven to 400°F.
Slice sausage links to the size of small coins. Heat a 10-inch frying pan, or cast iron skillet (a pan that can go into the oven) until hot and grill the sausage slices on each side until brown. Remove from hot pan and drain on a paper towel.
In a large bowl, wisk the eggs until fluffy. Add the potatoes, asparagus, and the cooked sausage. Season with salt and pepper and stir the mixture to combine and evenly distribute the ingredients.
Drizzle 3 tablespoons of the olive oil in the pan you cooked the sausages in. Add the frittata mixture and cook in the oven for 8 minutes or until the eggs are set. Let the frittata cool for 2 minutes, then cut into slices and serve.
