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− | {{Wikifiedrecipe}} |
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+ | [[File:Asparagusfrittata.jpg|right|300px|link=]] |
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− | ==Description== |
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− | . |
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+ | * 6 oz pencil-thin fresh [[asparagus]], spears trimmed of tough ends |
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− | * |
+ | * 2 oz thin [[scallions]], trimmed of limp green portions |
+ | * 8 large [[egg]]s |
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− | * 2 oz. thin scallions, trimmed of limp green portions |
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− | * |
+ | * ¼ tsp freshly milled [[pepper]] |
+ | * 1 tbsp grilled red pepper romesco sauce |
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− | * 1/4 tsp. freshly milled [[pepper]] |
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− | * |
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− | * |
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− | * Grilled [[red pepper]] Romesco Sauce |
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− | 2. Rub [[asparagus]] and scallions with [[olive oil]]. Grill on all sides, for 4 to 6 minutes, or until tender. Remove from heat, and set aside. |
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+ | # Rub [[asparagus]] and scallions with [[olive oil]]. |
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+ | # Grill on all sides, for 4 to 6 minutes, or until tender. |
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+ | # Remove from heat, and set aside. |
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+ | # Put [[peppers]] in a paper or plastic bag to steam briefly until cool enough to handle. |
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+ | # Slice [[peppers]] into chunks, discarding stems and seeds and reserving juices. |
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+ | # With motor running, pour in [[oil]], and process until combined and nearly smooth. |
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+ | # Set aside. |
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+ | # Soak [[mushroom]]s in hot [[water]] to cover until soft, for about 15 minutes. |
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+ | # Strain off, reserve 2 tablespoons of [[water]] and discard grit. |
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+ | # Halve or quarter [[mushroom]]s if larger than bite-sized. |
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+ | # Chop [[asparagus]] and scallions into bite-sized pieces, and set aside. |
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+ | # Pour [[oil]] into an 8x10-inch ovenproof skillet, preferably nonstick, and heat over medium heat. |
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+ | # Stir in [[mushroom]]s, [[asparagus]] and scallions, and warm through. |
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+ | # Pat mixture down evenly in skillet. |
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+ | # Pour [[egg]] mixture evenly into skillet. |
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+ | # Scatter remaining [[cheese]] over frittata. |
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+ | # Cover, and transfer skillet to oven. |
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+ | # Slice into wedges, and serve hot, at room temperature or chilled. |
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+ | __NOTOC__ |
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− | reserving juices. |
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− | 5. To make Frittata: Soak [[Mushrooms]] in hot [[water]] to cover until soft, for about 15 minutes. Strain off, reserve 2 tablespoons of [[water]] and discard grit. Halve or quarter [[Mushrooms]] if larger than bite-sized. Chop [[asparagus]] and scallions into bite-sized pieces, and set aside. |
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− | 8. Pour [[oil]] into an 8x10-inch ovenproof skillet, preferably nonstick, and heat over medium heat. Stir in [[Mushrooms]], [[asparagus]] and scallions, and warm through. Pat mixture down evenly in skillet. Pour [[egg]] mixture evenly into skillet. Continue |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Vegetarian Recipes]] |
[[Category:Vegetarian Recipes]] |
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− | [[Category:Roasted Wild asparagus Recipes]] |
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− | [[Category:Wild asparagus Side Dish Recipes]] |
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− | [[Category:Slivered almond Recipes]] |
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− | [[Category:Coarse salt Recipes]] |
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− | [[Category:Mushroom Recipes]] |
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− | [[Category:Sea salt Recipes]] |
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Latest revision as of 23:38, 12 March 2014
Ingredients
Frittata
- 2 tbsp olive oil plus extra for rubbing
- 6 oz pencil-thin fresh asparagus, spears trimmed of tough ends
- ½ oz dried morel mushrooms or other dried wild mushrooms
- 2 oz thin scallions, trimmed of limp green portions
- 8 large eggs
- ½ tsp salt, or more to taste
- ¼ tsp freshly milled pepper
- 1 tbsp grilled red pepper romesco sauce
- 2 oz parmesan cheese, grated
Grilled red pepper Romesco sauce
- 2 hefty red bell peppers, about 6 oz. each
- ½ cup (2¼-oz pkg.) sliced or slivered almonds, toasted
- 2 cloves garlic
- 1 tbsp red wine vinegar
- 1 tbsp sweet paprika, preferably Spanish
- ½ tsp crushed red pepper
- ¾ tsp coarse salt, either kosher or sea salt
- ½ cup olive oil
Directions
- Fire up grill to medium heat.
- Rub asparagus and scallions with olive oil.
- Grill on all sides, for 4 to 6 minutes, or until tender.
- Remove from heat, and set aside.
- Put peppers on grill, and cook until softened and mostly blackened on all sides, for 12 to 15 minutes.
- Put peppers in a paper or plastic bag to steam briefly until cool enough to handle.
- Strip off majority of blackened skins, rinsing your hands as needed.
- Slice peppers into chunks, discarding stems and seeds and reserving juices.
- Put peppers and any juices, almonds, garlic, vinegar, paprika, crushed red pepper and salt in a blender or food processor.
- With motor running, pour in oil, and process until combined and nearly smooth.
- Set aside.
- Soak mushrooms in hot water to cover until soft, for about 15 minutes.
- Strain off, reserve 2 tablespoons of water and discard grit.
- Halve or quarter mushrooms if larger than bite-sized.
- Chop asparagus and scallions into bite-sized pieces, and set aside.
- Preheat oven to 350 °F, or use a covered grill at same temperature.
- Whisk together eggs, salt, pepper, grilled red pepper Romesco sauce, 2 tablespoons mushroom-soaking water and about half cheese until combined.
- Pour oil into an 8x10-inch ovenproof skillet, preferably nonstick, and heat over medium heat.
- Stir in mushrooms, asparagus and scallions, and warm through.
- Pat mixture down evenly in skillet.
- Pour egg mixture evenly into skillet.
- Continue heating until bottom is lightly set, for about 3 minutes more, lifting edges and tilting skillet to allow uncooked egg to flow to bottom.
- Scatter remaining cheese over frittata.
- Cover, and transfer skillet to oven.
- Bake until frittata is set to desired firmness, for 10 to 12 minutes.
- Slice into wedges, and serve hot, at room temperature or chilled.