By the time we got upstate this year summer was nearly around the corner. Though I have mentioned before that spring comes late to our side of the mountain, this winter was especially brutal. By memorial day, most but not all of the ramps were beginning to wither back. The dry spring had mostly eradicated the wild watercress along our various springs which are running feebly at best this year. I picked what I could that winter had been kind enough to leave behind, big piles of dandelion blossom, dandelion leaves, wild mustard greens, wild mustard flower, chives, spring garlic, wild mint, sorrel and ramp leaves. I set the dandelion blossom aside for butter and washed the rest of the greens. I chopped the bulbs of spring garlic and mixed them into the greens. I put a generous dose of olive oil on the bottom of a heavy large cast iron frying pan and then I piled the greens on top. I whisked up a dozen eggs, their yolks a bright yellow, added about a half a cup of grated pecorino, a dash of celtic sea salt and a few turns of the pepper mill.
I poured the egg mixture over the greens and set on Julian’s mid heat Aga burner covered for ten minutes or so. I watched it carefully so the bottom would not burn. I am not super used to cooking with an Aga so it took a little extra watching and patience. When the eggs started to puff up around the greens it was time to remove the lid and transfer the frittata to the oven. I hit the top with a dash of olive oil and some more freshly grated pecorino before placing it in the oven. I cooked it in the mid range temp oven until it was just golden abot ten more minutes. We served it room temperature. The key to a good frittata is a dozen eggs and copious amounts of olive oil. The frittata’s from Puglia, where my grandmother was from are made this way. What's not to love about olive oil?
Frittata Of The Things Winter Left Behind
12 organic eggs
Copious pile of wild greens such as dandelion, mint, mustard, sorrel,and spring garlic.
1/2 cup plus a bit more of a nice olive oil
1/2 cup plus more for grating of pecorino romano
Freshly ground black pepper
Large cast iron fry pan
Start by collecting a bunch of dandelion blossoms.
Gently pull the petals away from the tiny bulb at the base of the neck.
1 cup of dandelion petals
1 qt. of organic heavy cream
1 cup of bright yellow dandelion petals.
teaspoon kosher salt
Combine the heavy cream and the dandelion petals to a small blender.( I find it hard to scrape the butter from a deep blender)
Pulse on high speed for two minutes or so until the solids start to slap the sides of the blender and clearly separate from the liquids.
Holding the butter in place tip the blender to drain off the excess liquids.
Pulse a few more times.
Remove the solids into a wooden bowl and the run ice cold water over the butter until it firms up a bit more.
With the back side of a wooden spoon work the butter back and forth against the side of the wooden bowl to remove any leftover liquids.
When done transfer to a container and serve.
The butter will keep it an airtight container in your fridge for a week or so.
I topped my butter with a sprinkle of pine tip salt.
Serve with homemade crackers or on a fresh pasta or your favorite bread.
I had it on she wolf bakery bread. heaven. sigh.