WILD ASPARAGUS FRITTATA
(Frtalja z divjimi šparglji)
There is nothing more gratifying than harvesting the fruits of nature and putting them into a simple and delicious dish. Wild asparagus is one of the best-known representatives of Istrian cuisine and a harbinger of spring in the region of Primorska. The locals call it šparga or šparogi. Back in the day, my family and I often participated in asparagus hunting organized by my father’s family which hails from there.
Finding them requires an eagle eye, as they usually grow amid evergreen shrubs. The grown-ups knew their art, but for us kids, the asparagus spears seemed elusive and we couldn’t help but to cry with joy each time we spotted one.
Wild asparagus is a wonderful addition to frtalja or frittata, a specialty in Primorska. Pair it with air-dried pancetta and you will knock it out of the park.
Serves 1
Ingredients
6-8 wild asparagus spears
4 slices of pancetta
1 tbsp olive oil
Water
2 eggs
Pinch of salt
You will also need
Smaller pan, 20 cm (7.8 inches) in diameter
Procedure:
Clean the asparagus and break off the woody ends. Cut into 2 cm (0.8 inches) pieces.
Slice the pancetta into thin strips.
Place the pan over a medium heat, pour in olive oil and add sliced asparagus. Sauté slowly for 3 minutes before adding some water, then simmer. As the water evaporates, throw in pancetta and cook until transparent. Pour in the beaten eggs, then salt.
When the underside is cooked, carefully turn the frittata over, so it cooks on the other side. The simplest way to do this is to slide it onto a plate, cover the plate with the pan and, in a quick motion, turn them both over. Serve warm.
