Subj : St. Gerald 05
To   : All
From : Dave Drum
Date : Sun Apr 04 2021 12:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gerald Giles' Fritta Neff
 Categories: Vegetables, Herbs, Squash, Cheese
      Yield: 3 Servings
 
MMMMM--------------------------TOPPING-------------------------------
    300 g  Cherry tomatoes on the vine
      1 tb Olive oil
    1/2 ts (ea) salt & fresh ground
           - pepper
     25 g  Bunch basil; leaves only
      3 tb Extra virgin olive oil
     20 g  Pea shoots

MMMMM--------------------------FRITTATA-------------------------------
      2 ts Olive oil
    200 g  Bunch fine asparagus;
           - trimmed, halved lengthways
      1 sm Courgette; thin sliced
           - diagonally
      3    Spring onions; halved
           - lengthways, chopped in 3cm
           - pieces
    1/4 ts (ea) salt & fresh ground
           - pepper
      8 lg Eggs
    100 g  Finely grated parmesan
    125 g  Soft goat's cheese
 
  Set the oven to CircoTherm intensive 170ºC/340ºF.
  
  Place the tomatoes (still on the vine) on a large,
  lightly oiled baking tray. Drizzle over the 1 tbsp of
  olive oil and sprinkle on the salt and pepper. Place in
  the oven to cook for 15-20 minutes, until the skins of
  the tomatoes just start to split. Remove from the oven
  and change the setting of the oven to CircoTherm (still
  at 170ºC/340ºF).
  
  Whilst the tomatoes are roasting, make the basil
  dressing and start on the frittata. Whizz the basil
  leaves and extra virgin olive oil with a pinch of salt
  and pepper in a mini chopper until combined, but still
  with a bit of texture. Set aside.
  
  Make the frittata in a 20cm base diameter non-stick oven
  proof frying pan. Heat the olive oil over a medium heat.
  Add the asparagus, courgette slices, spring onion slices
  and a pinch of the salt and pepper to the pan. Cook
  gently for 5 minutes, whilst retaining a little crunch.
  Turn off the heat.
  
  In a jug, whisk together the eggs and parmesan with the
  remaining salt and pepper. Pour into the pan over the
  vegetables and give everything a stir. Break the goat‘s
  cheese into pieces and dot over the top of the frittata.
  Place in the oven and cook for 20 minutes.
  
  Remove from the oven and top with the roasted tomatoes,
  pea shoots and a drizzle of the basil dressing before
  serving*.
  
  * If you wish to serve on a plate, take the frittata out
  of the oven and leave for 5 minutes before loosening and
  carefully turning out onto a plate. Turn onto the other
  side using a plate so that it’s the same way up as it
  cooked in the pan. Leave to cool slightly and serve
  topped with the tomatoes, pea shoots and basil dressing.
  
  By Gerald Giles
  
  RECIPE FROM: https://www.geraldgiles.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

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