The leafy slice

Wild gar­lic, net­tle and as­para­gus frit­tata with ri­cotta

The Guardian - Feast - - News -

Prep Cook Serves 10 min 15 min 4

2 tbsp olive oil, or but­ter

1 hand­ful wild gar­lic, or 1 gar­lic clove, peeled and finely chopped

1 small bunch spring onions Salt and black pep­per

2 x 250g bunches as­para­gus

2 big hand­fuls spring­time greens – net­tles, spinach, sor­rel, wa­ter­cress Zest of 1 un­waxed lemon

8 eggs

100g ri­cotta Frit­tatas are one of the dishes that of­ten get thrown to­gether with left­overs in my house. This one, though, was more de­lib­er­ate and wor­thy of a meal and a shop­ping trip in it­self. I have sug­gested us­ing wild gar­lic and net­tles, if you can pick or buy some near you.

Put the grill on high. You will need an oven­proof fry­ing pan about 25cm across.

Heat the oil (or melt the but­ter) in a pan. When warm, add the gar­lic and spring onions, and let them siz­zle and soften. Af­ter two or three min­utes, add the as­para­gus and cook for a fur­ther three or four min­utes, un­til they have lost their raw­ness but are still crisp.

Add the greens (use tongs if you are us­ing net­tles), al­low ev­ery­thing to wilt for two min­utes or so, sea­son well, add the lemon zest and keep on a low heat.

Beat the eggs in a bowl and sea­son well. Make sure they are well mixed. Pour the eggs into the pan. Let the eggs cook for a minute, to set, then use a rub­ber spat­ula to pull them away from the sides of the pan, al­low­ing the raw egg to run into the gaps. Let that set for 10 sec­onds or so, then re­peat three or four times. You are cre­at­ing lit­tle lay­ers of egg, which will mean a lighter frit­tata.

Once the eggs are mostly set but still a bit runny on top, scat­ter on the ri­cotta, then put the frit­tata un­der the grill to brown on top.

Use an oven glove to take the pan out, then loosen the frit­tata by run­ning a spat­ula around the edges. Turn out the frit­tata by flip­ping the pan over on to a large plate. Then turn the frit­tata back over on to another plate so the pretty brown top is show­ing. Cut it into slices and eat warm or cold.

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