Frittata di bruscandoli

The bruscandoli frittata is a typical spring dish from Northern Italy, where bruscandoli, which are the tender sprouts of the wild hop plant, are appreciated for their delicate and slightly bitter taste.

Ingredients

• 200 grams of bruscandoli
• 6 eggs
• 2 tablespoons of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil or butter for greasing the pan

Preparation

1. First, clean the bruscandoli by removing the tougher parts and wash them well under running water. Then, boil them in slightly salted water for a few minutes until they become tender. Drain and let them cool.

2. In a bowl, beat the eggs with a manual whisk or a fork, add the grated Parmesan, and season with salt and pepper to taste. Mix the mixture well.

3. Cut the cooked bruscandoli into smaller pieces and add them to the egg mixture.

4. In a non-stick pan, heat a drizzle of oil or a knob of butter, pour in the egg and bruscandoli mixture, and cook over medium-low heat. Allow the frittata to set on one side, then, when it’s firm enough, flip it over with the help of a plate or lid to cook on the other side.

5. Once cooked, your bruscandoli frittata is ready to be served, either warm or at room temperature.

Interesting Facts

Bruscandoli have long been a well-kept secret by foragers and gourmet food lovers in Northern Italy, and have recently been rediscovered by chefs and natural cuisine enthusiasts for their uniqueness and versatility in cooking.

I recommend serving this frittata with a nice glass of light and fragrant white wine that enhances the delicate flavor of the bruscandoli. Bon appétit!