17 July 2016, Rome, Italy – Ciao. After a month hiatus in the Rocky Mountains, we re-boot the Wade’s Fabulous International Cuisine trip.
Today we visit Italy, including Italian-influenced Croatia for brunch. Our menu: Frittata con Asparagine e Scalogno (Frittata with Asparagus and Scallions), Insalata di Finocchio e Arancio (Fennel and Orange Salad), and Fragole all’Aceto Balsamico con i Biscotti di Ricotta Limone (Strawberries in Balsamic Vinegar with Lemon Ricotta Cookies). Felice di mangiare!
Frittata with Prosciutto, Asparagus, and Scallions
Servings: 2 generous; Prep time: 10 mins.; Cook time: 20 mins.
- 1/2 bunch asparagus, thin spears
- 2 slices prosciutto, #3 cut
- 2 scallions scallions
- 1 small garlic clove, minced
- 1/4 roasted red pepper, chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse sea salt or kosher salt
- 4 large eggs
- Freshly ground black pepper to taste
- 1/2 teaspoon tumeric, ground
- parmigiano reggiano to taste
Snap off the tough bottom stubs of the asparagus and cut them crosswise in 1-inch pieces. Slice prosciutto into strips about 1 inch long and 1/2 inch wide. Trim the scallions, and cut crosswise into 1-inch pieces.
Heat the olive oil in a large cast-iron skillet, scatter in the prosciutto, and set over medium heat. When the strips are sizzling and rendering fat, toss in the cut asparagus, and roll and toss them over a few times. Cover the skillet and cook, stirring occasionally, until the asparagus is slightly softened, about 5 minutes.
Add the scallion pieces, garlic, and red pepper to the pan, season with a couple pinches of salt, and toss all together. Cover the skillet, and cook, shaking the pan and stirring occasionally, until the scallions and asparagus are soft and moist, about 8 minutes. Meanwhile, beat the eggs thoroughly with the remaining salt and generous grinds of black pepper, and tumeric.
Uncover the skillet, raise the heat, and cook, tossing, until the water has evaporated and the asparagus and scallions seem about to color.
Quickly spread them out in the pan, and pour the eggs over at once. Immediately begin folding the eggs over with the spatula, clearing the sides and skillet bottom, so the eggs flow around the vegetables and prosciutto.
When all the eggs are cooked in big soft curds, about 1 minute, take the skillet off the heat. Tumble the frittata over a few more times to keep it loose and moist. Spoon portions onto warm plates, grate parmigiano over each serving as desired, and serve hot.
Fennel and Orange Salad
Servings: 2; Prep Time: 20 mins
- 2 oranges, peeled and cut membranes from sections reserving the juice
- 1/2 fennel bulb, trimmed, cored and thinly sliced lengthwise
- 8 pitted Kalamata olives, cut in half
- 1 tablespoon extra virgin olive oil
Combine oranges and juice, fennel and olives in large bowl, toss with evoo, and serve.