romanesco frittata with fresh hot red pepper, parmesan


I had some eggs which I did not want to forget to use, so I decided I’d make a frittata for dinner.  We love frittatas. We are also big fans of most any vegetable, not least romanesca broccoli, as I’ve shown recently.   The next day in the Greenmarket I spotted a beautiful head of this art deco treasure which appeared to be exactly the right size for the purpose.

  • one large thinly-sliced garlic clove from Norwich Meadows Farm, sautéed in heated olive oil in a seasoned 10″ cast iron pan for about 30 seconds, small flowerettes of romanesca broccoli from Hoeffner Farms, and chopped fresh hot red pepper from Oak Grove Plantation added and cooked for another minute, some of the torn green pointed leaves which enclose the head introduced just before the end, seasoned with salt and pepper, 2 tablespoons of water added, a pyrex glass cover placed over the pan, its contents cooked over moderate heat until the vegetable was crisp-tender, removed from the pan and set aside to cool a little before it was stirred into a bowl in which 8 eggs from Millport Dairy which had been beaten and seasoned with salt and pepper, the contents of the bowl poured into the original pan, which had been returned to the burner where it had heated a tablespoon of oil, the eggs and romanesca cooked over moderately low heat until the edges had set, sprinkled with a half cup of grated parmesan cheese and transferred to a pre-heated 350º oven for about 12 minutes  [the dish can be served warm, but not hot, or at room temperature]
  • the wine was an Italian (Veneto) sparkling, Di Maria Prosecco DOC Famiglia Botter
  • the music was Carl Heinrich Graun’s opera, ‘Montezuma‘