Ingredients
| Ingredient | Quantity |
|---|---|
| Wild hop shoots (Bruscandoli) | 400g |
| Eggs | 6 |
| Montasio cheese (or similar) | 120g |
| Shallot | 1 |
| Rosemary | 3 sprigs |
| Vegetable broth | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | to taste |
Instructions
-
Begin by washing the wild hop shoots (bruscandoli) under cold running water to remove any dirt. Once cleaned, place them on a tray and pat dry with paper towels to remove excess moisture.
-
Separate the tender leaves from the tough stems. Discard the stems as they can be too fibrous. Set the leaves aside.
-
Finely chop the rosemary and peel and chop the shallot.
-
Heat a little extra virgin olive oil in a skillet over low heat. Add the chopped shallot and sauté for about 5 minutes until softened.
-
Pour in a ladle of vegetable broth to deglaze the shallot and add the chopped rosemary to the pan. Let the mixture cook for another couple of minutes to release the rosemary’s aroma.
-
Add the prepared wild hop shoots to the pan. Increase the heat and sauté them for about 5 minutes, until they soften and become tender. Once done, remove the pan from the heat and transfer the mixture into a bowl.
-
In a separate bowl, whisk the eggs until well combined. Season with salt and pepper to taste.
-
Cut the Montasio cheese (or a similar cheese like Asiago or Gruyère) into small cubes and add it to the egg mixture.
-
Gently fold in the sautéed hop shoots and shallots into the egg and cheese mixture.
-
Prepare a 26 cm (10-inch) round baking dish by greasing it lightly and lining the bottom with parchment paper to prevent sticking.
-
Pour the egg and hop shoot mixture into the prepared dish. Place it in a preheated static oven at 180°C (350°F) and bake for about 35 minutes. If using a fan-assisted oven, reduce the temperature to 160°C (320°F) and bake for about 25 minutes.
-
Once the frittata is golden and set in the center, remove it from the oven. Let it cool slightly before slicing.
-
Serve your delicious Frittata with Wild Hop Shoots warm or at room temperature, perfect for a satisfying lunch or a delightful dinner!
Tips for a Perfect Frittata:
- Wild hop shoots (bruscandoli) are a seasonal ingredient, typically found in spring, so you can substitute them with spinach or other leafy greens if needed.
- Montasio cheese adds a creamy, savory note to the frittata, but feel free to experiment with other cheeses like Gruyère, cheddar, or even goat cheese.
- For extra flavor, consider adding some grated Parmesan to the egg mixture for an additional depth of taste.
Enjoy your homemade Frittata with Wild Hop Shoots—a light, herb-infused dish bursting with spring flavors!
