Romanesco and serrano ham frittata

I agree with Spinning Jenni’s comment on a previous post that Romanesco has a better flavour than the common or garden cauliflower. It’s also got a firmer texture and a brighter colour. To my mind it’s definitely an upgrade on the basic version. A kind of Veg 2.0.

This evening we made an Italian frittata with it, adding onions, parmesan and the last of the serrano ham Maths chick brought back from Essex-on-the-Med (otherwise known as the Costa Blanca).

Frittata with Romanesco, onions and serrano ham

• Slice the onions thinly and saute gently until very soft in olive oil
• Cut the romanesco into individual fractals and steam until just tender
• Whisk together 5 or 6 eggs. Add a good handful of grated parmesan, seasoning and, if you’ve got any, some slivers of Serrano or Parma ham
• Mix the egg, onion and cauliflower together
• Heat a deepish frying pan on a low heat, add a knob of butter and, once it’s started foaming, add the egg mixture
• Cook very slowly for about 15 minutes until just set. Flash under a hot grill to finish cooking the top surface.

My friend Jos is always claiming that life is too short to stuff a mushroom. While cooking this frittata I started thinking of dishes that, good as they may be, I just can’t imagine ever being bothered to attempt at home. Here’s my list-in-progress…

1. Gnocchi
2. Puff pastry
3. Scotch eggs
4. Consomme
5. Pork pie
6. Any dish that needs to be started more than 24 hours in advance
7. Any recipe that requires over 12 ingredients

And maths chick looked up from her marking long enough to chip in with these additions…

1. My broad bean pod puree
2. Anything deep-fried (huh?)
3. Meringues

Mind you, it only takes 5 minutes to stuff a mushroom. Life’s not that short.