WTNH– Chef Nadine Nelson celebrates Italian cuisine and starts Spring with socializing and the bounty of the first harvest.
She shows us how to make a Ramp, Asparagus and Morel Frittata which uses farm fresh eggs, seasonal produce, and is the perfect dish to make for an antipasti party.
Global Local Gourmet specializes in interactive culinary education. Nelson will be teaching a cooking class at secret beautiful Italian kitchen with authentic pizza oven s the weekend of May 15 called : SMALL BITES FROM AROUND ITALY.
For more information, go to globallocalgourmet.com.
Ramp, Asparagus & Morel Frittata Recipe:
Serves 10-12 as appetizer; 4-6 luncheon portions
2 cups fresh Morel mushrooms, cleaned and halved (about ½ lb)
1/2 pound fresh asparagus
¼ cup ramps (white bulbs chopped; chiffonade green tops)
3 ounce chevre (fresh goat cheese)
2 teaspoons fresh oregano, minced
3 tablespoons butter, unsalted
3 teaspoons olive oil
pinch cayenne pepper
½ teaspoon sea salt
1 cup Parmesan, fresh shaved
Coat asparagus with teaspoon of olive oil; grill over medium high heat till partially charred but still tender crisp; set aside to cool.
In butter, sauté morels along with white bulbs of ramps till morels are soft and ramps are translucent; add oregano, salt, toss, set aside to cool.
Roll and chiffonade ramp leaves. Beat eggs with small pinch of cayenne pepper. Blend a small portion of beaten egg into softened goat cheese then return mixture to the rest of beaten eggs. Fold morel mixture, grilled asparagus and ramp tops into eggs.
Heat broiler for final step
Heat large skillet (9-10″) cast iron works well with remaining 2 tsp of olive oil. When skillet is hot pour egg mixture in; cook over medium heat for 8-10 minutes or until all but the top quarter inch is set.
Remove pan from heat, top with shaved parmesan; place under broiler until rest of the egg sets and cheese melts.
Slice into wedges. Serve hot or cold
Note: If fresh morels are out of season, substitute 1 oz dried morel mushrooms.