Romanesco and serrano ham frittata
November 2, 2006
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…
- Puff pastry
- Scotch eggs
- Pork pie
- Any dish that needs to be started more than 24 hours in advance
- Any recipe that requires over 12 ingredients
And maths chick looked up from her marking long enough to chip in with these additions…
- My broad bean pod puree
- Anything deep-fried (huh?)
Mind you, it only takes 5 minutes to stuff a mushroom. Life’s not that short.