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.

Frittata

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

Maths chick marking

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.

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8 Responses to “Romanesco and serrano ham frittata”


  1. Please not pork pie and Scotch egg, I occasionally (tried ‘regularily’ here but it didn’t ring true) make my own because then we really know how good they can be.
    Add to your list POLENTA, this is a REALLY GOOD WAY OF SPENDING YOUR TIME if you have nothing better to do.
    PS ( in a more considered tone) If I have it in the fridge (lots fo previous postings on fridge contents) I’d chose Gruyere with cauliflower and most other cooked veg dishes.

  2. Lee Atkinson Says:

    I thought the Pork Pie recipe you saw in my book on Saturday was go-er?

    (Queue Homer Simpson voice…]
    Hmmm… pork pies…

  3. Head Burro Says:

    Our veg bag arrived this morning and had a Romanesco in. Guess what I’ll be having this weekend (points deducted if you said Romanesco Fritters!)

  4. crzy_rgntnn Says:

    “Any dish that needs to be started more than 24 hours in advance”…
    how come?
    I mean, do you not eat on that day so that you can eat on the following one?
    or do you start cooking and eating non stop for 48 hours?
    Yeah, u r right, that would be a bit over the top…

  5. mtp Says:

    Guacamole, mayonnaise, bread, ?


  6. Wasn’t it Delia Smith that said life’s too short to stuff a mushroom…? My longest cooking experience was from one of your dusty old French mega cookbooks GP – beef borginone, think it took about 8 hours – but it WAS worth it once in a blue moon…

    “To my mind it’s definitely an upgrade on the basic version. A kind of Veg 2.0.” ???!!! Taking the tech analogies a bit too far…?


  7. […] Romanesco and serrano ham frittata This evening we made an Italian frittata with it, adding onions, parmesan and the last of the serrano ham tht Math’s chick brought back from Essex-on-the-Med (otherwise known as the Costa Blanca). […]


  8. […] Romanesco and Serrano ham frittata […]


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