Frittata di Asparagi, Ricotta, Dragoncello & Timo al Forno
Oven-Baked Frittata with Asparagus, Ricotta, Tarragon & Thyme
Even the simplest of dishes can be made into something a little special if you give it a bit of thought. Case in point... This super-simple frittata, could have just been made in a frying pan, and would indeed have been delicious and pretty as well... But... Prepared this way, even a simple frittata can become something worthy of serving to friends and feeling proud of.
The best thing about it, is that it is definitely not fussy or pretentious, it is not over the top or silly... It is just good simple food served up nicely. And that's something that you have just got to love!
The asparagus were there and needed to be used up and actually, the same thing went for the tarragon and the eggs as well! Fortunately, they are ingredients that go really well together! So I decided to not fuss and change things too much and to let them be the stars in their own little show!
So, for 2 nice portions of frittata, I needed 2 eggs, a handful of green asparagus, small onion, 2 tablespoons of fresh ricotta, 2 tablespoons of bread crumbs, some fresh tarragon and thyme and simply salt, pepper and olive oil. Nothing more... But also nothing less! These simple ingredients just work so well together!
If you keep what you are preparing simple- both in their ingredients and in their execution... Then you are going to have the surest, safest and best results! Sometimes I like to take risks in the kitchen... But other times... I know that I don't need to!
To make this lovely dish, I first turned on the oven to get it ready and hot and in the meantime, quickly tossed the asparagus, which I had trimmed to fit my baking dish (and also of course to remove the woody ends) into the frying pan with a little olive oil, salt and pepper. I fried it for just 2-3 minutes at the most, to get it nicely glossy and coated with oil and just beginning to cook. I then set it to one side to cool and added the finely chopped onion to the pan and gave that a little stir too, for 1-2 minutes, just to take the "raw" taste away and to make it begin to turn translucent. I then set that to one side too and began to mix together the batter.
Into a bowl went all of the other ingredients... The eggs and the ricotta, the herbs finely chopped and plucked, the onion half cooked and the salt and pepper to add a little seasons... That's all it took... And a good stir to mix it all up together.
I brushed my baking dish lightly with olive oil, poured in the batter, spread it out evenly and then sprinkled it generously with pepper.
Then it was a simple matter of laying the asparagus neatly on top and baking in a hot oven, at 180C, for 15-20 minutes until golden brown and ready to go!
Totally simple but absolutely as pretty as a picture! You know you want to make this!
The flavor would definitely be great both hot and cold, but the asparagus does tend to start looking a little wrinkled after a while... So serve it fast and serve it hot and enjoy it at its best!
I served mine with a simple garnish of a cherry tomato, which I cut almost all the way through, into quarters and a little sprig of tarragon. Even there, less fuss led to a prettier result... And one that you will want to make over and over again!
Oven-Baked Frittata with Asparagus, Ricotta, Tarragon & Thyme
Even the simplest of dishes can be made into something a little special if you give it a bit of thought. Case in point... This super-simple frittata, could have just been made in a frying pan, and would indeed have been delicious and pretty as well... But... Prepared this way, even a simple frittata can become something worthy of serving to friends and feeling proud of.
The best thing about it, is that it is definitely not fussy or pretentious, it is not over the top or silly... It is just good simple food served up nicely. And that's something that you have just got to love!
The asparagus were there and needed to be used up and actually, the same thing went for the tarragon and the eggs as well! Fortunately, they are ingredients that go really well together! So I decided to not fuss and change things too much and to let them be the stars in their own little show!
So, for 2 nice portions of frittata, I needed 2 eggs, a handful of green asparagus, small onion, 2 tablespoons of fresh ricotta, 2 tablespoons of bread crumbs, some fresh tarragon and thyme and simply salt, pepper and olive oil. Nothing more... But also nothing less! These simple ingredients just work so well together!
If you keep what you are preparing simple- both in their ingredients and in their execution... Then you are going to have the surest, safest and best results! Sometimes I like to take risks in the kitchen... But other times... I know that I don't need to!
To make this lovely dish, I first turned on the oven to get it ready and hot and in the meantime, quickly tossed the asparagus, which I had trimmed to fit my baking dish (and also of course to remove the woody ends) into the frying pan with a little olive oil, salt and pepper. I fried it for just 2-3 minutes at the most, to get it nicely glossy and coated with oil and just beginning to cook. I then set it to one side to cool and added the finely chopped onion to the pan and gave that a little stir too, for 1-2 minutes, just to take the "raw" taste away and to make it begin to turn translucent. I then set that to one side too and began to mix together the batter.
Into a bowl went all of the other ingredients... The eggs and the ricotta, the herbs finely chopped and plucked, the onion half cooked and the salt and pepper to add a little seasons... That's all it took... And a good stir to mix it all up together.
I brushed my baking dish lightly with olive oil, poured in the batter, spread it out evenly and then sprinkled it generously with pepper.
Then it was a simple matter of laying the asparagus neatly on top and baking in a hot oven, at 180C, for 15-20 minutes until golden brown and ready to go!
Totally simple but absolutely as pretty as a picture! You know you want to make this!
The flavor would definitely be great both hot and cold, but the asparagus does tend to start looking a little wrinkled after a while... So serve it fast and serve it hot and enjoy it at its best!
I served mine with a simple garnish of a cherry tomato, which I cut almost all the way through, into quarters and a little sprig of tarragon. Even there, less fuss led to a prettier result... And one that you will want to make over and over again!
No comments:
Post a Comment