Mint gives a floral flavor to this cheese frittata by Recipes from Corsica author Rolli Lucarotti. Serve it with grilled bread and a green salad for a light meal. This recipe first appeared in our May 2012 issue along with David McAninch's story Pleasure Island.
- 1 cup ricotta
- ¼ cups coarsely chopped mint leaves
- 1 tsp. crushed red chile flakes
- 6 large eggs
- Kosher salt and freshly ground black pepper
- 1 tbsp. olive oil
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