From Abruzzo's Fields: A Peasant-Style Garlic Shoot Frittata (Frittata con le Tolle d'Aglio)
Details
An earthy, rustic frittata that turns humble garlic shoots into the star of the show.
Ingredients
Instructions
Prepare the Garlic Shoots
First, wash the garlic shoots. Trim off the tough base and the very tip of the shoot, using only the tender central part. Cut them into pieces about 1-2 inches long.
Sauté the Shoots
Heat a drizzle of olive oil in a non-stick frying pan over medium-low heat. Add the garlic shoots and a splash of water, then cover the pan. Let the shoots steam and soften for about 5-10 minutes, or until tender. Once cooked, remove them from the pan and set aside.
Mix the Frittata Base
In a large bowl, whisk the eggs thoroughly. Stir in the milk, grated Parmesan and Pecorino cheeses, and a pinch of salt.
Combine and Cook
Add the cooked garlic shoots to the egg mixture and stir to combine. Add another drizzle of oil to the same frying pan and heat it over medium heat. Pour the egg and garlic shoot mixture into the hot pan.
Cook the Frittata
Cook for about 10-15 minutes on low heat with a lid on, until the edges are set and the bottom is golden.
Flip and Finish
Carefully slide the frittata onto a large plate or lid, then invert it back into the pan to cook the other side. Cook for another 3-5 minutes until the frittata is fully cooked through and golden on both sides.
Serve
Let it rest for a minute before sliding it onto a cutting board. Serve warm or at room temperature, cut into wedges. It's also delicious served cold in a sandwich, as is tradition in the Italian countryside.
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