Hop Frittata RecipeOrigin: Italian Period: Traditional |
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Hop shoots are entirely edible and taste quite similar to pencil-thin asparagus shoots, indeed they have a special affinity for eggs and are often cooked this way in Italy. The hop shoot season is very short, typically occurring in May when cultivated hopvines are pruned. The cut shoots used to be tied in bundles and cooked in the place of asparagus, a practice that we know, from Roman records, has been occurring for at least 2000 years. Ingredients350g hop shoots cut into 5cm lengths 1 onion, chopped 4 eggs, beaten 1 1/2 tbsp dried breadcrumbs 2 tbsp Parmesan cheese freshly-chopped parsley to garnish salt and black pepper, to taste
Hop Frittata Preparation:Method:Beat the eggs in a bowl then add the breadcrumbs and Parmesan cheese and season to taste. Add a little oil to a pan and use to fry the onion and hop shoots until they have begun to brown (about 8 minutes). Stir-in the egg mixture and cook the frittata on low heat for about 5 minutes, or until the eggs have set. Either place under a hot grill (broiler) and cook for about 4 more minutes or invert the frittata onto a plate and slide back into the pan to cook for about 4 more minutes, Serve hot with a green salad and a crisp white wine.
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