Afflataa: Pelloni Family Easter Dish
This special Easter dish from Cliff Pelloni, a top-18 winner in the Create Cooking Challenge: My Family's Recipe, was never written down (until now) and passed verbally from great-grandfather to grandfather to father to son.
Recipe Ingredients
- - 1 dozen eggs
- - 1 pound bacon (standard cut)
- - 1 medium onion
Recipe Instructions
Prep ingredients
- Crack the eggs into a bowl and scramble with a fork or whisk until well mixed
- Cut onion into ¼ inch dice
- Slice bacon into ½ inch pieces
Cook
- Put the bacon in a 10 or 12 inch non stick pan, heat on medium low for 2 to 3 minutes until the bacon starts to render some fat. Use a wooden spoon to break up pieces.
- Add onion. Stir to combine mixture. Stir occasionally until bacon is cooked and onions are slightly brown. Crispy edges are ok.
- Add egg. Stir to combine mixture. Using a spatula push eggs from the sides into the center allowing uncooked portions to contact the pan.
- Once egg mixture starts to firm, use the spatula to “curve” the top edges. Start on the outside and with one motion, pull up and toward the center to start to form a curved edge. Repeat around the entirety of the pan.
- Once the mixture is cooked 85 percent through and the bottom is brown, time to flip. Off the heat, put a plate over the Afflataa and with one hand on the plate and one hand holding the pan, quickly flip the pan over so the Afflataa rests on the plate.
- Slide the Afflataa back into the pan, cook for 5-6 minutes more until cooked all they way through and that side is browned.
- Flip it again back on to the place or serving board. Let cool for 5 minutes, slice, season with pepper and serve.