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!
- 8 eggs
- 3/4 lb asparagus (330 g)1 medium leek
- 2 tbsp fresh parsley, minced
- 6 tbsp extra-virgin olive oil
- 1/2 cup Parmigiano Reggiano (50 g)
- 2 oz Goat cheese (50 g)
- 1 dash black pepper
- to taste table 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 MIXTURE
COOKING AND FLIPPING
SERVING AND PAIRING
Serving Size 1
Amount Per Serving Calories 439 Total Fat 36g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 24g Cholesterol 389mg Carbohydrates 9g Net Carbohydrates 0g Fiber 1g Sugar 2g Sugar Alcohols 0g Protein 19g
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