Asparagus frittata is one of the traditional Italian Spring recipes.
Frittata is one of the most ancient and widespread Italian foods. The name derives from the Latin “frixùra” (frying).
Apicius, in the famous text “De re coquinaria”, dedicates an entire chapter to Frittatas in Roman times. Several ingredients but with the common rule (at that time) that each frittata was turned over in the dish when cooked.
In the centuries old Italian culinary tradition, there are many stories told in the various cookbooks written over the centuries. One of the most famous is the frittata made with a thousand eggs, in 1535, at the Certosa di Padula (Salerno), in honor of Charles V of Spain who stopped there with his army.
In the Neapolitan cuisine macaroni frittata is very widespread. In Northern Italy, a few slices of salami are often added.
In “Science in the kitchen and the art of eating well”, by Pellegrino Artusi (1891), the most famous Italian cookbook to which, today, chefs and scholars refer, in the chapter dedicated to frittatas, the author recommends not turning it.
Usually, I cook frittata only in the oven. This recipe is fried for a few minutes and in a little extra virgin olive oil.
My frittatta, like Artusi teaches, does not need to be turned. In addition, I added a few grams of brown rice flour to make the texture different from the traditional.
Asparagus frittata: Ingredients
10 fresh asparagus
2 organic free range large eggs
50 ml (2 fl oz) brown rice milk
50 g (2 oz) brown rice flour
3 tbsp extra virgin olive oil
2 tbsp Parmigiano Reggiano, grated
Pinch of sea salt
White pepper, to taste
Asparagus frittata: Method
- Clean the asparagus and cook for 10 minutes in salted water.
- In a bowl, beat the eggs with the rest of the ingredients and cooked asparagus.
- In a pan, heat a tablespoon of oil and pour the mixture. Cook until the edges of the mixture are golden. Serve immediately.