The wild herb frittata arrives with spring. It cannot be scheduled precisely: the recipe depends on what the fields around Ravenna offer that week.
The story behind the recipe
Azdore gathered spontaneous greens out of necessity, not nostalgia. The mixture changes, but the method remains: blanch, squeeze, chop and bind the herbs with eggs and Parmigiano.
Ingredients for 4 people
- 500 g mixed wild herbs: poppy greens, borage, young nettles, lamb’s lettuce or field chicory
- 8 fresh free-range eggs
- 80 g grated Parmigiano Reggiano
- Salt, black pepper and extra-virgin olive oil
- Optional: 50 g finely diced Mora Romagnola lardo
Preparation
- Clean the herbs, blanch for 2–3 minutes, drain, squeeze well and chop roughly.
- Beat eggs with Parmigiano, salt and pepper. Fold in the herbs and optional lardo.
- Cook in a 26–28 cm pan over medium-low heat, covered, for 8–10 minutes.
- Turn carefully and cook another 4–5 minutes. Serve warm or at room temperature; the centre should remain moist.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
