Uova alla Santelli

Italo Santelli was an Italian fencing master, who spent most of his career in Budapest, where a scrambled egg dish, or a frittata, depending on the specific recipe, was named for him. Italo taught his son Giorgio to fence, and Giorgio in turn taught my master. Katie and I ran across this recipe on the web, and checked with our Hungarian food source (Hi, Anna!), who confirmed that she’d heard of it but never had it.

Anyway, last night, we made the dish as a scramble, it was amazing, easily the best scrambled egg dish I’ve had.

8oz. Polska Kielbasa, sliced thin. (original receipe calls for Drebecen sausage, but its not available here).
10 eggs, beaten (we added a couple tbsp of milk)
5 or so slices of bacon, chopped into small pieces.
1 green pepper seeded and cut into strips (we used an Anaheim, rather than a bell, and I think it was a good choice)
3 tbsp (approx) of chopped tomato
4oz grated parmigiano cheese.
salt and pepper

Cook the bacon in a large pan until crispy, pour off most of the fat, save perhaps for a couple teaspoons. In it, cook the sausage, green pepper and tomato. When the green pepper has gone limp, add the eggs and cheese, and scramble or let set up as a stovetop frittata.


3 comments on “Uova alla Santelli

  1. lizardqueen says:

    Oooh… that sounds REALLY REALLY GOOD… (FYI: I’m a sucker for egg dishes)

  2. Chris says:

    Hiya – it is really great. I think you’ll really enjoy it. I’m a huge fan of egg dishes as well.

    Speaking of egg dishes, next time you’re at a Barnes/Noble or Borders, check out the Silver Spoon. The Italians have some really interesting egg dishes. Also check the foodnetwork site for Giada’s egg sandwich. It’s also in her book “Everyday Italian”

  3. Anna says:

    All variations of that egg dish are traditional Hungarian beeakfast dishes. I.e. use bacon or dry cured Hungarian sausage (can substitute the Spanish chorizo one can get at Kroger sometimes); add onions, or bell peppers, or mushrooms, or tomatoes, or whatever you have in your fridge, then mix eggs with some milk, and add to pan and scramble; serve with crusty bread slices. Vatriations are endless, I grew up with these as Sunday breakfast or weekday dinners sometimes.

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