Asparagus Frittata is one of the most popular and ancient Italian Frittatas: the origin of this recipe comes from the times of the Roman Empire! This easy-to-make and delicious dish is an excellent option on several occasions: a quick family lunch, an appetizer, or a party snack! Here the recipe and the history of Asparagus Frittata!
INGREDIENTS
- 8eggs
- ¾ lbasparagus(330 g)1medium leek
- 2 tbspfresh parsley, minced
- 6 tbsp extra-virgin olive oil
- ½ cupParmigiano Reggiano(50 g)
- 2 ozGoat cheese(50 g)
- 1 dashblack pepper
- to tastetable salt
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THE ORIGIN OF ITALIAN FRITTATA
Italian Frittata originates from the times of the Roman Empire. The Ancient Romans used to prepare Frittatas filled with various ingredients like asparagus, lettuce, rose petals, or elder-flowers. There was also a sweet variation with honey and milk!
Italian Frittata has been a popular dish in the Middle Ages too. In the 15th Century, the famous chef and culinary writer Martino of Como mentioned the Frittata, filled with various herbs, in his most famous cookbook, "The Art of Cooking: The First Modern Cookery Book".
"Who can't cook a Frittata?" is wondering another popular culinary expert, Peregrino Artusi, in his book "Science in the Kitchen and the Art of Eating Well" (1891). The Emilian writer emphasizes the brilliance of the Frittata recipe: so simple to make and so Delicious!
FRITTATA: FLIPPING OR NOT FLIPPING?
To flip or not to flip? This is a tough question, and the answer is: depending on the epoch and the region!
Starting from Martino to Como until Peregrino Artusi, in the past, the Italian Frittata has been well-cooked just on a side, then flipped in a dish and served a little raw and sticky on the other side.
At the end of the 20th Century, the famous TV culinary expert Beppe Bigazzi supported the thesis that the real Tuscan Frittata does not require any flipping.
Nowadays, even if pretty delicious, this way to prepare the Italian Frittata is considered old-fashioned and rarely prepared.
REGIONAL ITALIAN FRITTATAS
The local cuisines strongly influence the Italian Frittata recipe: every region calls for its particular recipe recipe.
Among the several recipes, here some examples of classic Frittatas:
PUGLIA - Frittata con gli Asparagi (Asparagus Frittata)
The asparagus Frittata recipe comes from the times of Romans. Even if popular in several Italian regions, this Frittata is particularly tied to the Apulian cuisine, thanks to the generous production of asparagus in this region.
TUSCANY - Frittata con gli Zoccoli (Hoofs Frittata)
This tall Frittata owes its name to the Pancetta dices that striped into two colors resemble a horse hoof. The pancetta is pan-fried along with white onions and enriched with Tuscan Pecorino.
CAMPANIA - Frittata di Maccheroni (Pasta Frittata)
This classic Neapolitan recipe originates from the necessity of reuse the leftovers in times of great need. Nowadays, this Frittata is prepared in two different variations: a big Frittata for a family meal, or small Frittatas sold as street food.
PIEMONTE - Frittata Rognosa (Dirty Frittata)
Also popular in Veneto and Lombardia, this Frittata is part of the Piedmontese culinary tradition. If the Neapolitan Frittata di Pasta was born to reuse the pasta remains, Frittata Rognosa comes from the need to recycle the stews leftovers. Frittata Rognosa is prepared with cheese, Salami, leftover meats, and stale bread.
CALABRIA - Frittata di Stocco (Salted cod Frittata)
This curious culinary crossover between the Norwegian and Southern-Italian traditions it's incredibly popular in Calabria. The Frittata di Stocco is a delicious mixture of eggs, salted cod, chili peppers, and Calabrian Pecorino cheese! Like the Frittata di Pasta, there is also a smaller street food variations called Frittelle di Stocco.
TIPS AND SUGGESTIONS
ASPARAGUS AND OTHER VEGGIES - As I said, asparagus is one of the most traditional and ancient ingredients of Italian Frittata. Besides Asparagus, other famous Frittatas are prepared with mushrooms, zucchini, potatoes, spinach, or simply with herbs.
CHOOSING THE CHEESE - Cheese is another critical ingredient. Depending on the region, the cheese option changes, often following the local production. Among hard cheeses, Pecorino and Parmigiano Reggiano are frequently preferred, while Ricotta and Caprino (soft goat cheese) is the most popular soft cheese to prepare Frittatas.
LEEKS OR ONION - Onion, particularly the white, is another crucial ingredients for Frittatas: a classic Italian is the Frittata di Cipolle, prepared exclusively with onions. Often leeks are an excellent alternative of onions for their sweeten and more delicate taste.
WHISK THE EGGS - to prepare a perfect Italian Frittata, you want to whisk the eggs just the time to make the mixture uniform. A too much whipped egg mixture will ruin the Frittata consistency.
SERVING AND STORING - The Frittata can be stored up to 2 days into a closed box in the fridge. The Frittata leftovers can be served at room temperature or re-heated on the microwave or with the Bain-Marie technique. A popular way to serve the Frittata remains is in the Frittata sandwich!
ASPARAGUS FRITTATA with goat cheese - Italian recipe
Asparagus Frittata is one of the most popular and ancient Italian Frittatas: the origin of this recipe comes from the times of the Roman Empire! This easy-to-make and delicious dish is an excellent option on several occasions: a quick family lunch, an appetizer, or a party snack! Here the recipe and the history of Asparagus Frittata!
Prep Time45 minutes
Total Time45 minutes
Ingredients
- 8eggs
- ¾ lbasparagus(330 g)1medium leek
- 2 tbspfresh parsley, minced
- 6 tbsp extra-virgin olive oil
- ½ cupParmigiano Reggiano(50 g)
- 2 ozGoat cheese(50 g)
- 1 dashblack pepper
- to tastetable salt
Instructions
SAUTEED LEEK
- First, rinse the leek, then cut and discard the roots the dark green part.
- Now, reduce the white and pale green part of the leek into thin rounds.
- At this point, rinse the leek rounds from the possible dirt between the rings.
- Finally, place a pan over medium heat, add 2 tbsp of extra-virgin olive oil and a pinch of salt, and sautè the leek rings until very soft.
- Add 1 tbsp of hot water when needed: you want your leek smooth and tender, not crispy and brown.
SEARED ASPARAGUS
- First, rinse and dry the asparagus over kitchen papers.
- Then, cut and discard the white parts.
- After that, season the asparagus with 1 tbsp of extra-virgin olive oil and raise them to discard the oil in excess.
- Now grill the asparagus in a skillet, best if cast iron, until nicely seared.
- Finally, cut the asparagus coarsely in pieces about 1 inch long, then salt and pepper to taste.
ASPARAGUS FRITTATA MIXTURE
- Now, crack the eggs in a bowl and whisk until uniform: you want your mixture consistent, not whipped.
- Then, add the fresh parsley minced, the goat cheese reduced in crumbles, the Parmigiano Reggiano grated, the sauteed leek rings, and the grilled asparagus.
- Salt with 8 pinches of salt and stir well.
COOKING AND FLIPPING
- Pour 2 tbsp of extra virgin olive oil in a non-stick saucepan and place over medium/low heat.
- After that, pour the Frittata mixture into the pan and cook detaching the Frittata from the edges of the pan with a spatula as the mixture is going to solidify.
- Once the Frittata is almost ready, place a large dish over the pan and invert onto the plate, then pour 1 tbsp of oil into the pan, slide the Frittata and cook the other side 5 minutes more.
SERVING AND PAIRING
- Serve the Frittata after at least 10 minutes of resting, better warm, or at room temperature.
- I love to pair my Asparagus Frittata with toasted bread slices and green salad.
Nutrition Information
Yield
4Serving Size
1
Amount Per ServingCalories 439Total Fat 36gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 24gCholesterol 389mgCarbohydrates 9gFiber 1gSugar 2gProtein 19g
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