Asparagus, spinach and Emmental frittata

Celebrate the arrival of Spring Asparagus and spinach with this herby frittata – Asparagus, eggs and spinach are classic food partners and here they meet in a cosy combination that I love as a warm dish served with salad or shoved between crusty bread slices for a hearty sandwich. The filling is generously filled with fresh herbs and sour cream and can be made in a non stick frying pan or baked (as here) in a flan tin.

Ingredients 4-6 servings, 20-22cm pan

  • Half a bunch of asparagus (8-10 spears), each spear cut in half
  • 4 large eggs
  • 200g sour cream 20% or thick Greek yoghurt
  • 50g baby spinach leaves
  • 100g grated Emmental
  • 1 bunch spring onions – white parts and green tails separately chopped
  • Half a bunch of parsley – finely chopped
  • 1/4 bunch dill – finely chopped
  • some olive oil for frying the asparagus stalks
  • 2 TBSP cornflour or potato flour
  • salt, pepper, pinch of nutmeg

How To

“Snap” the Asparagus spears at their lower end. Discard anything below this area as it will be “woody”. Look at your tin and calculate the length of the spear tips you need to arrange, all pointing inwards. Chop at that point and set aside the tips. The remaining stalk arts chop finely in discs

Gently fry the asparagus stalk rounds and the whites of the spring onions until softened

Place the Baby Spinach leaves into the tin

Pour over the softened asparagus stalks and onions with any resdual oil, which will wilt the spinach a little bit

Make the egg filling mix:

Combine in a bowl the eggs, sour cream, cornflour, grated cheese , chooped herbs and green spring onion tails. Season with salt, pepper, nutmeg.

Carefully spoon the mixture into the case/tin/frying pan – the mixture should almost be level with the rim. If it is not you may want to add another egg and stir it in especially if the eggs were a little small.

Arrange the asparagus tips on top as artistically as possible. Press them down so they are coated a little in the egg mixture and are a part of the frittata not merely perched on top.

Bake at 180C until the centre puffs up and is pleasantly browned – at which point the frittata is done- approx 30-40 minutes depending on how fierce your oven is.

In a frying pan – place the asparagus tips on the base of the pan with a little olive oil and gently spoon the mixture over. Fry gently, very gently for 15-20 minutes or so until the frittata is almost done on top. Place a very large plate over the pan. Invert it and slide the frittata back into the pan. (I use a thick tea towel to protect myself when doing this)

Artichoke, spinach and parmesan tart (Torta di carciofi e spinaci)

A sophisticated tart with a thin, crunchy and interesting crust that is great for special occasions. This version uses artichokes preserved in oil and fresh spinach but for a real store cupboard “magic from nothing” moment frozen spinach can be used. Here I remembered “pasta nonnas” in Italy and all their wisdom by placing the tart on a hand printed piece of fabric given generously from a bridal trousseau – what a treasure.

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Pea, ham and mint quiche

Old school all the way from the combination of flavours to the all butter pastry and double cream filling. This is a comfort quiche perfect for evoking memories of damp picnics, bistro lunches or family get togethers. Add a tangy potato salad and some crisp bitter leaves like frisee,radicchio or chicory.

Ingredients

For a 23cm 3cm deep quiche

1 quantity Very Buttery Pastry 

150g dry cured ham (“crud uscat”)

4 eggs and 300ml double cream

salt, pepper and a pinch of nutmeg

3 spring onions, small bunch of parsley, 3 stalks of mint – leaves only

100g frozen peas – the smallest you can find

50g of parmesan grated or shaved

How To

Blind bake the pastry case and make sure it is pricked with holes as for shortbread (to prevent it ballooning).  I use a metal tart tin with a removable base but if that makes you nervous, a ceramic dish is fine.

Cut the ham into strips and scatter over the base of the pastry case with the peas.

Cut the onions and herbs roughly. Scatter over the ham and peas.

Beat the eggs, cream, salt pepper and nutmeg together. Pour gently over the ham, peas and herbs. With a fork, push the herbs and cheese underneath the egg and cream mixture.

Bake at 170C until browned on top. When cooled slightly remove (carefully) from the tin. Note. If you did have any cracks in the pastry, the egg mixture will have created a “superglue” to scupper pristine quiche removal. Either serve from the tin with a smile or wield a boning knife between the tin and pastry with nerves of steel and surgically remove.

Serve warm (after baking) or cold. Refrain from reheating egg laden pies and tarts!