Broccoli-Rabe and Ricotta Frittata
- SERVINGS: 4
Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here ricotta mellows the bite of broccoli rabe.
- 3/4 pound broccoli rabe, tough stems removed
- 9 eggs
- 3/4 cup ricotta (about 1/3 pound)
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan
- Heat the oven to 325°. In a large pot of boiling, salted water, cook the broccoli rabe until almost tender, about 3 minutes. Drain. Rinse the broccoli rabe with cold water and drain thoroughly. Cut the broccoli rabe into 2-inch lengths and set aside.
- In a large bowl, beat the eggs with the ricotta and 1/4 teaspoon each of the salt and the pepper.
- In a medium cast-iron or ovenproof nonstick frying pan, heat the oil over moderate heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the blanched broccoli rabe and the remaining 1/2 teaspoon salt and 1/4teaspoon pepper and cook, stirring, for 2 minutes.
- Evenly distribute the broccoli rabe in the pan and then add the egg mixture. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Sprinkle the Parmesan over the top and bake until firm, about 25 minutes.
Broccoli rabe is, frankly, bitterusually appealingly so, but sometimes the bitterness can be overwhelming. Blanching the vegetable in boiling salted water for a few minutes before proceeding with the recipe tempers its strength. The trick, used here, can be applied to almost any dish.
Prosecco, a sparkling wine from Italy's Lombardy region, makes an unexpected accompaniment to this frittata. The wine has a crisp and almost neutral taste, making it very versatile with food. Drink it from a tumbler, as the Italians do.