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Bruscandoli Frittata (Hop Shoot Frittata)

Bruscandoli Frittata (Hop Shoot Frittata) is a traditional Italian recipe for a classic thick yeasted omelette containing hop shoots and onions in the eggs mix that's finished with parmesan cheese. The full recipe is presented here and I hope you enjoy this classic Italian version of: Hop Shoot Frittata (Bruscandoli Frittata).

prep time

30 minutes

cook time

25 minutes

Total Time:

55 minutes

Serves:

4

Rating:

Tags : Wild FoodVegetarian RecipesCheese RecipesItaly Recipes

Hop shoots are available from mid march to early May. You want shoots thatare up to 5cm long and which are not woody (from mid May onwards they begin to turn woody and are no longer good). Commercial hop shoots are the world's most expensive vegetable, but this bine has been naturalised in many countries of the world and is available for free in the wild if you are willing to do some foraging. The recipe here is a classic spring frittata from Italy that makes the most of young hop shoots.

Ingredients:

6 eggs
500g of bruscandoli (hop shoots)
1/2 white onion, peeled and diced
3 tbsp whole milk
1/2 tsp of instant yeast
40g of grated Parmesan cheese
15g of butter
2 tbsp olive oil
salt, to taste

Method:

Bring a pan of salted water to a boil. Thoroughly wash the hop shoots then add to the boiling water. Cook for 4 minutes then drain in a colander, refresh under cold, running, water and set aside to drain.

Place a non-stick frying pan over medium heat. Add the olive oil and butter and when foaming use to fry the onion over gentle heat until softened. At this point add the hop shoots and continue cooking for 10 minutes.

Crack the eggs into a bol, season with salt and beat with a fork. Now beat in the milk, baking powder and then the Parmesan cheese.

When the hop shoots are tender and piping hot pour in the egg mixture. Beat lightly with a fork then cook the omelette on one side until golden.

With the help of a lid or a plate turn the omelette over then slide back into the pan and cook on the other side until golden brown.

Quarter and serve with a green salad.